Pumpkin Napoleons With Sugared Pecans And Caramel Sauce - sugar

Method

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