Reduced Sugar Simple Pumpkin Napoleons Recipes

PUMPKIN NAPOLEONS

Steps:

• In a large saucepan, combine the sugar, flour and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in the pumpkin, vanilla, cinnamon, ginger and nutmeg. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cool, 2 hours., Preheat oven to 375°. On a lightly floured surface, roll out pastry into a 12-in. x 10-in. rectangle. With a sharp knife, cut into 15 rectangles, 4 in. x 2 in. Place 1 in. apart on ungreased baking sheets. Bake until puffed and golden brown, 15-20 minutes. Remove to wire racks to cool. , To assemble, split pastries in half horizontally. Place 10 bottom layers on a work surface; spread each with a scant 2 tablespoons pumpkin custard. Top with 10 pastries, remaining custard and remaining pastries. Sprinkle with confectioners' sugar. Refrigerate for 1-2 hours before serving.

PUMPKIN NAPOLEONS WITH SUGAR SUBSTITUTE

Steps:

• Heat oven to 375°F.
• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
• Meanwhile, place wonton wrappers on parchment-covered baking sheets; brush with margarine. Combine cinnamon and sugar substitute; sprinkle over wontons. Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
• Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.

REDUCED-SUGAR PHYLLO NAPOLEONS WITH EGGNOG CREAM

Steps:

• In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
• In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
• Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
• Preheat oven to 400 degrees F.
• In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
• Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
• Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
• Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
• In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
• To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
• Dust each Napoleon with a little grated nutmeg and serve immediately.

SIMPLE PUMPKIN NAPOLEONS

Steps:

• Heat oven to 375 degrees F.
• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
• Place won ton wrappers in single layer on parchment-covered baking sheets; brush with butter; sprinkle with cinnamon sugar.
• Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
• Top each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.

SIMPLE PUMPKIN NAPOLEONS

Steps:

• Heat oven to 375°F.
• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
• Place wonton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
• Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
• Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.

PUMPKIN BARS (REDUCED SUGAR)

Steps:

• Preheat oven to 350°; spray an 11x13 (jelly roll) pan with non stick pan spray.
• Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.
• In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11x14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.
• Place pan on a wire rack and cool to room temperature; cut four by six.
• You may serve with low-sugar pudding or low-sugar whipped topping, if desired.

PUMPKIN NAPOLEONS WITH SUGARED PECANS AND CARAMEL SAUCE

Steps:

• To make the pecans, preheat the oven to 225 degrees. Mix the sugar and salt in a bowl. In another bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg-white mixture to coat well. Drain, then toss in the sugar mixture. Grease a baking sheet and spread the pecans on it. Bake until dry, about 45 minutes, stirring every 15 minutes. Set aside.
• To make the pastry, preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. Pulse the pecans and sugar together in a food processor until ground. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture. Top with another sheet of phyllo, brush with butter and sprinkle with pecans. Top with a third sheet of phyllo and brush with butter.
• Trim the phyllo layers to make a 16-by-12-inch rectangle. Cut into 16 4-by-3-inch rectangles. Divide between the baking sheets and bake until golden brown, about 5 minutes. Repeat with the remaining phyllo, butter and pecan mixture. Set the pastries aside; you'll have extra.
• To make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Set aside.
• To make the filling, combine the pumpkin, butter, brown sugar, salt, cinnamon, vanilla extract and cream in a medium saucepan and place over medium heat. Cook, stirring occasionally, until smooth and hot.
• The napoleons can be prepared ahead up to this point. Reheat the caramel sauce and the pumpkin filling. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each. Top with another pastry and spread with about 1/4 cup of the pumpkin mixture. Top with another pastry.
• Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.