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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cklive21 1 servings

INGREDIENTS

1 Recipe sour cream pastry; above
6 oz Cream cheese
1/4 c Pumpkin puree; fresh or canned
1 lg Egg
1/2 c Brown sugar
1/2 ts Finely grated orange zest
1/2 c Unsifted powdered sugar
1/2 ts Ground cinnamon

INSTRUCTIONS

DOUGH
PUMPKIN CREAM CHEESE FILLING
Divide the pastry into 3 (5 inch) squares about 5/8 inch thick. Wrap in
plastic and refrigerate until cold and firm, at least 4 hours.
To make the filling, process all of the filling ingredients in a food
processor bowl until mixture is smooth and blended.
Remove 1pastry square from the refrigerator. Set a side for 10 minutes
before rolling it. On a floured work surface, roll the pastry into a
rectangle until less than 1/8- inch thick. With a ruler and a pastry wheel,
trim the ragged edges and then cut the pastry into 3- inch squares. Lay the
pastry squares across the top of an ungreased 12 cup miniature muffin pan,
each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each
square over one cup. Spoon 1 heaping teaspoon of filling on each square
then bring opposite corners to the center and press lightly to seal. This
process will also ease the pastry into each cup. Refrigerate for at least
30 minutes. Roll and shape the remaining pastry squares in the same
fashion.
Adjust rack to lower third of oven and preheat to 375 degrees. Bake 2 or 3
pans at a time for about 20 to 25 minutes or until pastries are light
brown. Remove pan from oven to a wire rack for about 10 minutes. Remove
pastries from pan to a wire rack to cool completely. Sift powdered sugar
and cinnamon together and sprinkle pastries before serving at room
temperature. If not serving the same day, stack the pastries in airtight
plastic containers and freeze for up to 2 weeks. To serve, reheat to
freshen in a 325 degree preheated oven for about 7 to 12 minutes or until
warm, cool slightly and decorate with powdered sugar and cinnamon.
Yield: 2 1/2 to 3 dozen 1 1/2- inch pastries
Converted by MC_Buster.
Per serving: 956 Calories (kcal); 64g Total Fat; (58% calories from fat);
19g Protein; 81g Carbohydrate; 374mg Cholesterol; 590mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2
Fat; 4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9415
Converted by MM_Buster v2.0n.

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