Pumpkin-Cream Cheese Napoleons

Ingredients

• 9 ounce butternut squash 
• 8 ounce cream cheese softened
• 1 teaspoon granulated sugar 
• 1 cup cup heavy whipping cream 
• 0.3 cup powdered sugar 
• 6 servings candied ginger chopped
• 1 sheets puff pastry frozen thawed
• 0.5 cup pumpkin pie filling/mix 
• 1.3 teaspoons pumpkin pie spice 
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• mixing bowl
• wire rack

Directions

1. Place puff pastry sheet on floured surface.
2. Cut into 9 (3-inch) squares.
3. Place squares on ungreased cookie sheets.
4. Bake at 400 for 10 minutes or until brown; cool on wire rack.
5. Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.
6. Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.
7. Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream.
8. Garnish, if desired.