Caramelized Phyllo and Pumpkin Marshmallow Napoleons

Caramelized Phyllo and Pumpkin Marshmallow Napoleons

A pumpkin pie that I would love is an ongoing project. I’ve tested dozens of recipes but haven’t yet found the favorite one. As soon as I hit it I’ll certainly share my discovery with you. Meanwhile, there’s a whimsy but tasty alternative. Caramelized phyllo rounds (or it can be any other shape appealing to your eye) can be made a day in advance and they would still preserve their crispiness if you store them in an airtight container away from moisture. But the whole stack shouldn’t be assembled more than 2-3 hours in advance to ensure crispy pastry. I served the napoleons with caramelized spicy-salty walnuts, candied ginger, and some maple syrup drizzled over.

Also there’s a thought worthy to be mentioned. I found that the baking of phyllo flattened under a weight is a great solution when the store bought phyllo pastry turns out to be too dry and too fragile (due to improper storage, I suspect) to be used for any other baking needs requiring rolling-shaping. Nothing has to be wasted, it still can be transformed into delicious stuff. There are thousands of possible filling variations as well as presentation options.

Serves 8

For the caramelized phyllo rounds:

  • 8 phyllo sheets, thawed if previously frozen
  • 1 stick unsalted butter, melted
  • About ½ cup granulated sugar
  • About ½ cup gingersnaps crumbs (store-bough are just fine, this is not a suggestion to get rid of the gingersnaps made earlier)

For the pumpkin marshmallows (marshmallow recipe is adapted from Dorie Greenspan):

  • ½ cup unsweetened pumpkin puree, not a pumpkin pie filling
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • ¾ cup cold water
  • 1 ¼ cups sugar
  • 2 tbsp light corn syrup
  • Two ¼-oz packets unflavored gelatin
  • 3 large egg whites, at room temperature
  • ¼ tsp salt
  • 1 tbsp pure vanilla extract
  • Cinnamon for dusting
  • Candied ginger for serving
  • Caramelized spicy-salty walnuts (use this recipe, replace the pecans with walnuts if you wish) for serving
  • Maple syrup for serving

Make the phyllo rounds:

Center an oven rack and preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.

Cover a working surface with a large sheet of parchment paper. Place 1 sheet of phyllo on the parchment paper, with one long side parallel to the edge of the work surface. Brush the phyllo sheet with the melted butter, and sprinkle with a tablespoon of granulated sugar followed by a tablespoon of the crushed gingersnaps. Cover the rest of the phyllo with plastic wrap first and then with a damp dish towel (avoid direct contact of the phyllo with the wet towel to prevent the phyllo from getting soggy). Repeat with three more phyllo sheets brushing the top of the last (4-th) sheet with butter and sprinkling with sugar and cookie crumbs. Using a large cookie or biscuit cutter cut out 3-inch circles (you should be able to get 12 of them). Carefully, using an offset spatula, transfer the circles onto the prepared baking sheet. Place a sheet of parchment paper on the top of the cutouts and place another cookie sheet or a large baking pan on the parchment paper. Slide into the oven and bake for 12 to 14 minutes until the phyllo rounds are crisp and golden brown. Cool completely on a cooling rack with the baking sheet still on the top. Do not remove the upper baking sheet until completely cool. Repeat with the remaining 4 phyllo sheets. You will need 24 rounds total to assemble the napoleons. But don’t throw away the scraps. Cut them into different shapes and bake the same way, under the baking pan. They will make tasty phyllo crackers.

Make the marshmallow and assemble the napoleons:

In a small bowl combine the pumpkin puree, spices, set aside.

Put 1/3 cup of the water, the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup-without stirring-until it reaches 265 F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining water ( a scant 7 tbsp) and let sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it.

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until foamy, add the salt and continue beating until firm but still glossy-don’t overbeat them and have them go dull.

As soon as the syrup reaches 265 F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beaters and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla extract. Using a rubber spatula, transfer about a cup of the whipped mixture into the bowl with the pumpkin puree. Fold in until incorporated, then fold the lightened pumpkin puree into the rest of the whipped meringue.

Using a large rubber spatula, scrape the mixture into a piping bag fitted with a large round tip. Then pipe it onto the phyllo rounds placed on a cooling rack. Set aside 8 rounds with pointy marshmallow tips (they will be the tops of the napoleons). Flatten these points on the others with a water-moistened finger. Let the marshmallows set in a cool, dry place, for about an hour – hour and a half. Assemble the napoleons by stacking the phyllo rounds one on top of the other on a serving platter (or individual plates). Lightly dust with cinnamon. Drizzle with maple syrup. Serve with caramelized spicy-salty nuts and ginger if you wish.

Caramelized Phyllo and Pumpkin Marshmallow Napoleons

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41 Responses to “Caramelized Phyllo and Pumpkin Marshmallow Napoleons”

  1. I am silenced by that profoundly beautiful and creative dessert.

  2. Magnificent! Such an exquisite treat! Divine and refined! I love your pictures, as always…



  3. looks absolutely scrumptious Vera!

  4. WOW….a great concept!! It turned out immaculate and refined, much like something you’d see served in an upmarket restaurant or patisserie!!

  5. Those look so beautiful and would make such an elegant presentation at Thanksgiving dinner. What a nice twist on the usual pumpkin pie!

  6. BRAVO!!!!!! Beautiful photos and amazing dessert!!!


  7. oh my! This looks absolutely wonderful!

  8. You have outdone yourself girl! I love this! No words to describe how elegant it is! And delicious too I’m sure!

  9. So pretty! And delicious too!

  10. These napoleons are absolutely stunning! I’ve recently discovered your blog and am slightly in love…keep it up!

  11. Wow… they look so professionally done. I have been obsessed with all things pumpkin this fall and these napoleons look so tasty!

  12. I’m gald I discovered your blog. This looks delicious!

  13. These look incredible!

  14. Wow, I think they look too beautiful to eat. Hm, then again, I’m a glutton so what the heck! :)

  15. Thank you, everybody, for your kind comments!

    I do greatly appreciate this.

  16. Well I am not silenced. Why am I not invited over? To taste test, to learn to be as perfect, to learn to photograph? Why? This is so beautifully perfect and tempting once again.

  17. sounds just delicious. I am not the biggest fan of pumpkin pan, but I am a huge fan of pumpkin. And this sounds fantastic. COuld you make a pumpkin meringue and then brulee it. That might be good.

  18. Vera,
    That looks absolutely amazing. Great job! Those caramelized spicy/salty nuts sound pretty good on their own. My own is still warm from the Pumpkin Cake I just baked. I think I’m going to whip up a batch of those nuts quick (and just kick up the cayenne pepper a bit – hubby likes heat) :o)
    Thanks for sharing the recipe.


  19. Wow, those are simply amazing!

  20. A true work of art! How much I love your creations!

  21. Vera, you are amazing!! Not only your desserts are always wondefully dressed but they always have a “special touch”. Pumpkin marshmallows.. never even dreamed of!

  22. i’d have to hesitate for a few ticks of the clock to appreciate your lovely decorating before stuffing my face with one of these. i’m completely impressed, as usual. :)

  23. Just spectacular, Vera!

  24. How elegant looking! This would be just perfect for company, or for a modern-type holiday feast! Yum yum!

  25. These look sooo delicate and beautiful!

  26. What an elegant dessert. It is amazing!

  27. This sounds and looks amazing!

  28. WOW! I am making these for Thanksgiving..

  29. How do you make such beautiful desserts. They look like a work of art, simply exquisite

  30. Darling, you should be working in a restaurant where everbody could try each of your desserts. I know I’d make the trip!
    Gorgeous presentation,photography and creative recipes!

  31. Wow, this is definitely a piece of artistry work. I’m still mouthing WOW!

  32. Thank you very much for the complements! I’m deeply touched, indeed!

  33. This is one of the more unique alternatives to pumpkin pie I have seen. I like the idea of balancing the crisp and the softness in one bite.

  34. Cory, thank you!

  35. Simple and decadent all in one. Great job!

  36. I love all of the warm flavors! They are so delicate and lovely.

    Btw, I like the new classy look of your blog :).

    Have a great Thanksgiving!

  37. Wow! You keep outdoing yourself….Your desserts are over the top in a welcoming-comfort food style with elegance. If you don’t have a cookbook in the works, I bet you will soon.

  38. This is absolutely breathtaking and I love the styling and photography on this too! Bravo!

  39. Perfect alternative to the boring pumpkin pie on Thanksgiving. Wished have found this earlier so I can make it for last Thanksgiving dinner. Oh well, there’s always next year.

  40. These look absolutely amazing!

  41. lospostresdeldomingo on December 10th, 2012 at 1:24 am

    Son preciosos

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