Pumpkin Pillows

October 13, 2012

Pumpkin Pillows

 

INGREDIENTS:

12 KRAFT Caramels
1 tsp.  water
1/2 cup  BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp.  ground cinnamon, divided
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup  canned pumpkin
1 Tbsp.  brown sugar
1 tsp.  flour
1/4 tsp.  orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups  oil
1 Tbsp.  powdered sugar
 

HOW TO MAKE:

MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

KRAFT KITCHEN TIPS:

COOKING KNOW-HOW  Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.
MAKE AHEAD  Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through.
 
Source:  Find this recipe and other pumpkin recipes by Kraft online!
 

Comments on this entry are closed.

Previous post:

Next post: