Appetizers

Pumpkin Pillows

(2)

rate it now!

photo by:kraft

time

prep:

30 min

total:

30 min

servings

total:

20 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

KRAFT Caramels

tsp. water

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. ground cinnamon, divided

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2

cup canned pumpkin

Tbsp. brown sugar

tsp. flour

1/4

tsp. orange zest

won ton wrappers

egg white, lightly beaten

cups oil

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.