Elaines Phyllo Pumpkin Pockets Recipe

How to make it

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• 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.
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• 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.
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• 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.