Saturday, December 17, 2011

Pumpkin Wontons

I got the original recipe off of Kraft. I think they would be great if you have to go a Christmas or New Years Eve party. They are easy and tasty. I did modify it a bit as I have worked with wontons before and didn't feel there was a need for the egg white that Kraft had in their recipe. I also used more wonton wrappers but kept their number in the recipe too.

12 caramels
1 tsp.  water
1/2 cup sour cream
1 tsp.  ground cinnamon, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup  canned pumpkin
1 Tbsp. brown sugar
1 tsp.  flour
1/4 tsp. orange zest
20-24   won ton wrappers

2 cups  oil
2 Tbsp. powdered sugar

MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir. Heat for another 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 water; fold diagonally in half. Moisten edges again with water pressing 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


Cook won tons as directed except don't sprinkle with powdered sugar. 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. Sprinkle with powdered sugar.

* Won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.
* I found the dip didn't go quite smoothly but it might have been because I didn't use Kraft caramels. When I mixed it into the sour cream, it hardened right away because the sour cream was cool so cooled the caramel. There were clumps of caramel in the dip. So it didn't exactly go as directed.  I think next time I would use like caramel you use for ice cream topping. I think it would mix more smoothly after being heated for a few moments. 

1 comment:

  1. Sounds great! We've got a recipe for "artichoke tarts" with a spicy cream cheese (and artichoke, obviously) filling, so I know what you mean about working with wonton wrappers. It seems like it would be hard to go wrong with pumpkin and cream cheese, really.



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