Pumpkin-Cream Cheese Napoleons

Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.

Yield: Makes 6 servings

Ingredients

• 1  frozen puff pastry sheet, thawed
• 1  (9-ounce) jar pumpkin butter
• 1/2  cup  pumpkin pie filling
• 1  (8-ounce) package 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
• Garnishes: powdered sugar, pumpkin pie spice, chopped crystallized ginger

Preparation

Place puff pastry sheet on floured surface. Cut into 9 (3-inch) squares. Place squares on ungreased cookie sheets. Bake at 400° for 10 minutes or until brown; cool on wire rack.

Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.

Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.

Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream. Garnish, if desired.