Chai Pumpkin NapoleonsChai Pumpkin Napoleons
Chai Pumpkin Napoleons
Chai Pumpkin Napoleons
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Recipe - Eagan
chai pumpkin napoleons recipe
Chai Pumpkin Napoleons
Prep Time15 Minutes
Servings12
Cook Time15 Minutes
Ingredients
1 sheet puff pastry
2 cups canned pumpkin
2 teaspoons Watkins Chai powder
1/2 cup powdered sugar
2 cups whipped topping
Directions
  1. Heat the oven to 400°F. Unfold pastry sheet on a lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles, making 12 in all. Place on a baking sheet.
  2. Bake 15 minutes or until golden brown. Cool on a wire rack for 10 minutes. Split pastries into 2 layers, making 24 total.
  3. Stir the pumpkin, chai powder and sugar in a medium bowl. Fold in the whipped topping. Refrigerate for 30 minutes.
  4. Divide the pumpkin mixture among 12 bottom layers. Add top pastry layers and garnish with powdered sugar, additional whipped topping, and chai powder.

Tip:
If Chai powder isn’t for you, try using Watkins Cinnamon for a spin on pumpkin spice, or Watkins Vanilla Powder for an extra-sweet treat.

15 minutes
Prep Time
15 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 sheet puff pastry
Pepperidge Farm® Puff Pastry Frozen Sheets Pastry Dough
Pepperidge Farm® Puff Pastry Frozen Sheets Pastry Dough, 17.3 Ounce
$6.99 was $7.29$0.40/oz
2 cups canned pumpkin
Essential Everyday Pumpkin, 100% Pure
Essential Everyday Pumpkin, 100% Pure, 29 Ounce
$3.79$0.13/oz
2 teaspoons Watkins Chai powder
Watkins Chai Powder, Organic
Watkins Chai Powder, Organic, 4 Ounce
$7.29 was $7.79$1.82/oz
1/2 cup powdered sugar
Essential Everyday Powdered Sugar, Confectioners
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.49 Each
$2.69 was $2.69$0.08/oz
2 cups whipped topping
Everyday Essential Original Whipped Topping
Everyday Essential Original Whipped Topping, 8 Ounce
$1.79$0.22/oz

Directions

  1. Heat the oven to 400°F. Unfold pastry sheet on a lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles, making 12 in all. Place on a baking sheet.
  2. Bake 15 minutes or until golden brown. Cool on a wire rack for 10 minutes. Split pastries into 2 layers, making 24 total.
  3. Stir the pumpkin, chai powder and sugar in a medium bowl. Fold in the whipped topping. Refrigerate for 30 minutes.
  4. Divide the pumpkin mixture among 12 bottom layers. Add top pastry layers and garnish with powdered sugar, additional whipped topping, and chai powder.

Tip:
If Chai powder isn’t for you, try using Watkins Cinnamon for a spin on pumpkin spice, or Watkins Vanilla Powder for an extra-sweet treat.