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Sunday, October 30, 2011

Pumpkin Pillows

I cannot believe that I didn't take a picture of these! For once, something that I made, was actually much prettier than the recipe photos. That's what you get when you are rushing between teaching ballet and a Halloween party. Awesome food, no time for pictures.

I followed the recipe exactly, and I'm glad I did. They were delicious. I need to make them again as soon as I have a chance to.

I even made them look extra festive, but putting the caramel dip in a tiny carved out pumpkin. It was super cute. But you will just have to take my word on it.


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

Make It

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.

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