Pumpkin pillows

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Pumpkin Pillows of Shel - Recipefy

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

Prep. Time → 30 min

Cook Time → 3 min

1. 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.

2. 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.

3. 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.

Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.

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.

desserts, dessert, pumpkin, appetizer, won ton October 10, 2011 16:38

Author KraftRecipes.com

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37 years old
Beaver Falls, United States