Elaines Phyllo Pumpkin Pockets |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Traditional pumpkin pie filling baked in generously buttered Phyllo pastry, and served with butter cream, this is an elegant, yet light tasting and delicious dessert. Ingredients:
1 can pumpkin pie filling ( i usually use either stokes or e.d. smith) |
1 whole egg |
1/3 cup evaporated milk |
1/2 tsp salt |
****no sugar need be added to this unless you want it extremely sweet |
Directions:
1. The Phyllo Pastry:
2. Allow 4 sheets per pocket…
3. Melt 1/2 lb creamery butter
4. You may leave all the Phyllo sheets together on the working surface and work on each one easily, following directions below:
5. *Lightly brush Phyllo, one sheet at a time, buttering LEFT AND RIGHT sides.
6. Generously coat without applying enough pressure to split the dough sheets.
7. **Fold the buttered sides together.
8. ***Now butter the RIGHT SIDE of the sheet below the first fold.
9. ****Fold this over the left side where the first sheet has been folded
10. *****Now butter the sheet on the RIGHT side below the second fold, and fold this over the left side…
11. ******Butter the RIGHT side of the next sheet below, and fold it over the left.
12. *******This now gives you four sheets, with 8 layers.
13. Now take these eight layers, and butter the top.
14. About 1/4 of the way in, place roughly 1/2 cup pumpkin mixture onto the sheet, leaving a good 1 to 1 1/2 inches clear on the sides.
15. Roll partway, stop, add more butter to the top rolled portion.
16. Now add another dollop of pumpkin mixture, and continue rolling until the pocket is contained, and the the package is neat.
17. Fold the edges of the pocket inwards, as illustrated... this helps prevent the filling from escaping during baking.
18. As the pockets bake, they will naturally straighten to resemble a Christmas cracker.
19. Place on ungreased baking sheet
20. Brush tops with butter.
21. Bake at moderately low oven for 60 minutes, or until golden brown and crisp.
22. ===================================
23. The Butter Cream:
24. In mixing bowl, add a pint of whipping cream, 1 tsp vanilla, and 1 1/2 tbsp Stevia
25. Whip this until it just starts to turn into butter.
26. Place in freezer until time to use, and serve as a sweet-butter sauce slightly over and alongside the pockets.
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