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Add a photoThis is the $1,000,000.00 winner of the Pillsbury Bake-Off. There are a lot of instructions but it's easy to make and most of all Delicious. I didn't have carmel syrup so I used brown sugar, cinnamon and sour cream, mixed it together, and it turned out great. Be sure to let this topping sit in the refrigerator for 1+ hr. to melt together or else it will be grainy. Stir well before serving.
Порций: 12
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Ингредиенты
- 4 tblsps butter, melted, divided
- 2 (3oz) pkgs cream cheese, room temp.
- 1/2 cup canned pumpkin, not pie filling
- 1 egg yolk
- 1/2 tsp vanilla (I added 1 tsp)
- 1/4 cup white sugar
- 5 tblsps flour, divided
- 1/2 tsp pumpkin pie spice
- 1/2 cup pecans, finely chopped
- 2 cans refrigerated crescent roll dough (seamless sheets)
- Topping:
- 1 cup heavy cream
- 1/8 tsp salt (optional)
- 5 tblsps caramel syrup, divided
- 4 tblsps cinnamon sugar
- or
- 1 cup sour cream
- 2 tblsps brown sugar (or to taste)
- 1/8 tsp vanilla extract (or to taste)
- 1/8 tsp salt (optional)
- 4 tblsps cinnamon sugar
Инструкции
- Preheat oven to 375 degrees.
- Brush 2 lrg cookie sheets w/ 2 tblsps melted butter.
- In lrg bowl, beat cream cheese & pumpkin w/mixer about 1 minute on medium, or until smooth. Add egg yolk, vanilla, sugar, 3 tblsps flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 tblsps of pecans; set aside. Stir remaining pecans into pumpkin mixture.
- Lightly sprinkle work surface w/ 1 tblsp flour. Unroll 1 can of dough on floured surface w/ short end facing you. Press dough into 14" x 12" rectangle. With paring knife, "lightly" score dough in half horizonally.
- "Lightly" score bottom half of dough into 12 squares (3" x 21/4" each).
- Spoon heaping tblspn of pumpkin filling onto the center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press firmly between each mound and along edges to seal. You may use a wooden spoon handle layed flat.
- Use a toothpick to poke a small hole in the top of each mound and using a sharp knife or pizza cutter, cut between each ravioli. Place 1" apart on cookie sheet. Repeat with remaining flour, dough and filling. Brush ravioli with remaining 2 tblspns melted butter. Bake 9 to 14 minutes or until golden brown.
- Meanwhile, in medium chilled bowl, beat cream and salt with electric mixer, on high speed until soft peaks form. Beat into cream vanilla and caramel syrup until stiff peaks form.
- Cover and refrigerate
- Or
- Mix sour cream, vanilla and brown sugar together.
- Cover and refrigerate 1+ hr to melt sugar. Stir well before serving.
- Remove ravioli from oven and sprinkle with cinnamon sugar while hot.
- To Serve: place 2 warm ravioli on a desert plate, drizzle w/ 3/4 tsp caramel syrup, sprinkle with chopped pecans and a dallop of whipped cream. May drizzle a little more caramel syrup over whipped cream if you'd like and a tiny sprinkle of cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 136 | 63% |
| Total Fat 15.53g | 19% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 119mg | 5% |
| Potassium 77mg | 2% |
| Total Carbs 18.87g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 15.21g | 10% |
| Protein 1.68g | 3% |
