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- Pumpkin Mousse Napoleons with Splenda*
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1
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sheet
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Pepperidge FarmŽ Frozen Puff Pastry
Sheets
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- Thaw on cutting board for 40 minutes, make a tent after about 10
minutes
- for air flow and better warming. Too long will make it soft and
not work,
- so watch for flex without cracking, but not sticky.
- Preheat oven to 400°F.
- Unfold pastry on lightly floured
surface. Cut into 3 strips along fold marks.
- Cut each strip into 4 rectangles.
Place on parchment papered baking sheet.
- Bake 15 min. or until golden.
Remove from baking sheet and cool on wire rack.
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Filling
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1
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cup
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canned pumpkin
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2
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tsp
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ground cinnamon
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1/4
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tsp
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ground
nutmeg
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1/2
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cup
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Splenda Granular
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8
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oz
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Cream Cheese .
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- Mix filling for 5 minutes.
- Split pastries into 2 layers, making 24 layers in all.
- Spread pumpkin mixture on 12 bottom layers. .
- Makes 12 Napoleons.
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*modified from Pepperidge
Farm website
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Back to Cooking
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