Shelly's Recipe

PUMPKIN MOUSSE NAPOLEONS

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1/2 pkg (17.3 oz) Frozen Puff Pastry Sheets
1 cup canned pumpkin
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup confectioners sugar
2 cups whipped topping
1/4 cup chopped pecans

Thaw pastry sheet at room temperature 40 min. Preheat oven to 400. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

Mix pumpkin, cinnamon, nutmeg and sugar. Fold in whipped topping. Refrigerate 30 min.

Split pastries into 2 layers, making 24 layers in all. Spread pumpkin mixture on 12 bottom layers. Top with pecans and top layers. Garnish with additional cinnamon and confectioners sugar or whipped topping. Makes 12 Napoleons.

TIP: For striped garnish, place 1/2 inch strips of waxed paper diagonally across tops of Napoleons. Sprinkle with confectioners sugar or cinnamon. Remove waxed paper.