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.
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.
Originally Submitted
10/8/2012
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