1puffed pasty sheethalf of a 11 oz box puffed pastry, thawed
½cupground pistachios
garnish: JET-PUFFED Pumpkin Spice Mallows
Instructions
Heat oven to 400°F.
For the pumpkin pudding, simply whisk together the pumpkin puree, milk, pudding, cinnamon, ginger, nutmeg, and salt. Chill until ready to use.
For the ganache, put the white chocolate in a glass or ceramic bowl and microwave for 1 minute. Remove from the microwave, add the coconut oil, and stir until smooth. Let sit until cooled to room temperature.
Add the heavy cream and vanilla to a chilled glass bowl. Use an electric mixer to start to beat the cream. Once the cream starts to thicken, add the white chocolate mixture, drizzling in a very thin stream all the while beating the cream to medium-stiff peaks. Chill until ready to use.
Unfold the puffed pasty onto a large bake sheet. Using a 4-inch biscuit cutter, cut 9 circles in the dough, discarding the excess. Prick each round all over with a fork. Bake at 400°F for 15 minutes or until golden. Once cool enough to handle, gently use a fork to split each pastry round into a top and bottom.
To assemble the napoleon: place a small bit of white chocolate ganache on a plate to anchor the pastry. Place a bottom from a split pastry round on the ganache. Layer pumpkin pudding, then ganache, then a sprinkling of nuts. Top with the top part of the pastry round. Layer more pudding, ganache, and nuts. Garnish with a pumpkin mallow. Repeat with the remaining ingredients.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!