Recipe

Elaines Phyllo Pumpkin Pockets Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago 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. Prep:30m Cook:60m Servings:7	Chefelaine
	easy delicious

the pumpkin mixture

placing first layer

add more

fold in inwards

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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

The Phyllo Pastry:

Allow 4 sheets per pocket…

Melt 1/2 lb creamery butter

You may leave all the Phyllo sheets together on the working surface and work on each one easily, following directions below:

*Lightly brush Phyllo, one sheet at a time, buttering LEFT AND RIGHT sides.

Generously coat without applying enough pressure to split the dough sheets.

**Fold the buttered sides together.

***Now butter the RIGHT SIDE of the sheet below the first fold.

****Fold this over the left side where the first sheet has been folded

*****Now butter the sheet on the RIGHT side below the second fold, and fold this over the left side…

******Butter the RIGHT side of the next sheet below, and fold it over the left.

*******This now gives you four sheets, with 8 layers.

Now take these eight layers, and butter the top.

About ¼ of the way in, place roughly ½ cup pumpkin mixture onto the sheet, leaving a good 1 to 1 ½ inches clear on the sides.

Roll partway, stop, add more butter to the top rolled portion.

Now add another dollop of pumpkin mixture, and continue rolling until the pocket is contained, and the the package is neat.

Fold the edges of the pocket inwards, as illustrated... this helps prevent the filling from escaping during baking.

As the pockets bake, they will naturally straighten to resemble a Christmas cracker.

Place on ungreased baking sheet

Brush tops with butter.

Bake at moderately low oven for 60 minutes, or until golden brown and crisp.

===================================

The Butter Cream:

In mixing bowl, add a pint of whipping cream, 1 tsp vanilla, and 1 ½ tbsp Stevia

Whip this until it just starts to turn into butter.

Place in freezer until time to use, and serve as a sweet-butter sauce slightly over and alongside the pockets.

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Comments

dagnabbit 1 year, 2 months ago said:
Terrific! 5

juels 1 year, 2 months ago said:
Great idea! High 5.

brianna 1 year, 1 month ago said:
Don't they look tasty. Another winner Elaine. 5 forks from me

mystic_river1 1 year, 1 month ago said:
Oh my dear very high 5.

lunasea 1 year, 1 month ago said:
What a cool idea and nice presentation, Chef. Sounds delicious, too. Thanks for such a good recipe. High 5 from me, too. :)

angelinaw 1 year, 1 month ago said:
What a winner! I love the wonderful pictures and step by step instructions. Thank you for sharing! I wish I could give you more then five for this!