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1
To make the pecans, preheat the oven to 225 degrees.
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2
Mix the sugar and salt in a bowl.
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3
In another bowl, whisk the egg white and water together until frothy.
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4
Toss the pecans in the egg-white mixture to coat well.
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5
Drain, then toss in the sugar mixture.
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6
Grease a baking sheet and spread the pecans on it.
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7
Bake until dry, about 45 minutes, stirring every 15 minutes.
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8
Set aside.
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9
To make the pastry, preheat the oven to 325 degrees.
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10
Line 2 baking sheets with parchment paper and set aside.
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11
Pulse the pecans and sugar together in a food processor until ground.
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12
Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use.
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13
Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture.
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14
Top with another sheet of phyllo, brush with butter and sprinkle with pecans.
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15
Top with a third sheet of phyllo and brush with butter.
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16
Trim the phyllo layers to make a 16-by-12-inch rectangle.
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17
Cut into 16 4-by-3-inch rectangles.
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18
Divide between the baking sheets and bake until golden brown, about 5 minutes.
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19
Repeat with the remaining phyllo, butter and pecan mixture.
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20
Set the pastries aside; you'll have extra.
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21
To make the sauce, place the sugar in a medium saucepan and stir in the water.
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22
Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
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23
Place over medium heat and cook without stirring until mixture turns a deep caramel color.
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24
Remove from heat and carefully add the cream.
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25
Return the pan to the heat and stir until all the caramel is dissolved.
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26
Set aside.
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27
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.
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28
Cook, stirring occasionally, until smooth and hot.
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29
The napoleons can be prepared ahead up to this point.
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30
Reheat the caramel sauce and the pumpkin filling.
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31
To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each.
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32
Top with another pastry and spread with about 1/4 cup of the pumpkin mixture.
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33
Top with another pastry.
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34
Coat 8 plates with caramel sauce.
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35
Top with the napoleons and scatter the sugared pecans around them.
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36
Serve immediately.
