Pumpkin Mousse Napoleons with Nutella
As you may have noticed, I have been getting overly excited for Fall and all things pumpkin. I have yet to make a bad pumpkin treat this season, and I hope my track record keeps up. For the Zac Efron Movie Marathon that I attempted to have this week, I invited my girlfriends over, and promised treats. I think I delivered, and delivered well. Unfortunately we only got one Zac Efron movie in for that night, since there was a lot of chatter. That is quite alright though, because the company is always great. I got to have a little more Zac time today when I finished 17 Again, on my own.
My mom came over , along with some girlfriends, and together we made the best Pumpkin Donuts ever, and these pretty little Pumpkin Mousse Napoleons with Nutella. The donut recipe will be posted soon. You can make the Pumpkin Napoleons two different ways – I have pictures of both. You can spread the Nutella on the Puff Pastry, or just drizzle it over the top. I experimented both ways, and both were tasty. I think that by spreading the Nutella on the puff pastry, as a layer below the pumpkin fluff, it adds just the right amount of flavor, so as not to distract from the pumpkin too much. If you want the Nutella flavor to be front and center, then try a thick drizzle over the top of the Napoleons. I got the idea for the Pumpkin Mousse Napoleons from Pepperidge Farm, believe it or not. I added the Nutella for some extra flavor and fun.
|Pumpkin Mousse Napoleons with Nutella||
- 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed
- 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
- 1/4 cup Nutella
- Preheat oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks, then into 4 rectangles, making 12 in all.
- Place the pastry rectangles onto a baking sheet and bake for 12-15 minutes or until the pastries are golden brown.
- Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.
- Split the pastries into 2 layers, making 24 in all.
- While pastries are cooking (or slightly before), stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping.
- Cover and refrigerate for 30 minutes.
- Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers.
- (Before adding the pumpkin mixture to the pastry layers, you can spread a small amount of Nutella on the bottom layer, and then top with the pumpkin mixture.)
- Garnish with confectioners’ sugar.
- If you decide you want to drizzle the Nutella over the top of the Napoleons, place the Nutella in a small microwaveable container and heat slightly, for runnier consistency.
- With a spoon, or ziploc bag with a small hole in one corner, drizzle the Nutella across the top of the Napoleons.
I was in a hurry, but if I had more time, I would have piped the Nutella drizzle onto the tops, using a small piping bag, or ziploc bag, with a small hole. If you want to try spreading the Nutella on the bottom layer of puff pastry, then check out the photos below. Finish this type of Pumpkin Napoleon off with a light dusting of powdered sugar.