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Appetizers

Pumpkin Pillows

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Pumpkin Pillows recipe
photo by:
kraft
time
prep:
30 min
total:
30 min
servings
total:
20 servings
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What You Need

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.

Kraft Kitchens 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.
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