Pumpkin Napoleons With Sugared Pecans And Caramel Sauce

• 1/4 cup sugar
• 18 teaspoon kosher salt
• 1 egg white
• 1 tablespoon water
• Butter for greasing the baking sheet
• 1 1/2 cups pecan halves
• 1/2 cup pecans
• 1/4 cup sugar
• 6 sheets phyllo dough
• 2 tablespoons unsalted butter, melted
• 1 cup sugar
• 6 tablespoons water
• 1 cup heavy cream
• 2 1/2 cups pumpkin puree
• 2 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream
• 8 ounces mascarpone

1. To make the pecans, preheat the oven to 225 degrees.
2. Mix the sugar and salt in a bowl.
3. In another bowl, whisk the egg white and water together until frothy.
4. Toss the pecans in the egg-white mixture to coat well.
5. Drain, then toss in the sugar mixture.
6. Grease a baking sheet and spread the pecans on it.
7. Bake until dry, about 45 minutes, stirring every 15 minutes.
8. Set aside.
9. To make the pastry, preheat the oven to 325 degrees.
10. Line 2 baking sheets with parchment paper and set aside.
11. Pulse the pecans and sugar together in a food processor until ground.
12. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use.
13. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture.
14. Top with another sheet of phyllo, brush with butter and sprinkle with pecans.
15. Top with a third sheet of phyllo and brush with butter.
16. Trim the phyllo layers to make a 16-by-12-inch rectangle.
17. Cut into 16 4-by-3-inch rectangles.
18. Divide between the baking sheets and bake until golden brown, about 5 minutes.
19. Repeat with the remaining phyllo, butter and pecan mixture.
20. Set the pastries aside; you'll have extra.
21. To make the sauce, place the sugar in a medium saucepan and stir in the water.
22. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
23. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
24. Remove from heat and carefully add the cream.
25. Return the pan to the heat and stir until all the caramel is dissolved.
26. Set aside.
27. 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.
28. Cook, stirring occasionally, until smooth and hot.
29. The napoleons can be prepared ahead up to this point.
30. Reheat the caramel sauce and the pumpkin filling.
31. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each.
32. Top with another pastry and spread with about 1/4 cup of the pumpkin mixture.
33. Top with another pastry.
34. Coat 8 plates with caramel sauce.
35. Top with the napoleons and scatter the sugared pecans around them.
36. Serve immediately.

sugar, kosher salt, egg, water, butter, pecan halves, pecans, sugar, phyllo, unsalted butter, sugar, water, heavy cream, pumpkin puree, unsalted butter, brown sugar, kosher salt, ground cinnamon, vanilla, heavy cream, mascarpone

Taken from cooking.nytimes.com/recipes/5488 (may not work)