Pumpkin-cream Cheese Napoleans

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 frozen puff pastry sheet, thawed (according to package directions)
• 9 ounces pumpkin butter (seasonal, can be found in jam & preserves section)
• 1/2 cup pumpkin pie filling
• 8 ounces cream cheese, softened
• 1 1/4 teaspoons pumpkin pie spice
• 1 teaspoon granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• powdered sugar
• pumpkin pie spice
• chopped crystallized ginger

Recipe

• 1 place puff pastry sheet on floured surface.
• 2 cut into 9 (3-inch) squares.
• 3 place squares on ungreased cookie sheets.
• 4 bake at 400° for 10 minutes or until brown; cool on wire rack.
• 5 combine pumpkin butter and next 4 ingredients; beat until light and fluffy.
• 6 combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl.
• 7 beat until soft peaks form.
• 8 set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture.
• 9 cover and chill pumpkin filling at least 1 hour.
• 10 carefully slice 1 pastry square in half to make 2 layers.
• 11 spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer.
• 12 repeat procedure with remaining pumpkin filling and remaining pastry squares.
• 13 chill up to 2 hours.
• 14 top each napoleon with a dollop of reserved whipped cream.
• 15 garnish, if desired.