Browse by
Browse by
Browse by
Browse by
Chai Pumpkin Puffs with Pomegranate Caramel Dipping Sauce
Tested by Imperial Sugar
Member Submitted Recipe
Chai Pumpkin Puffs with Pomegranate Caramel Dipping Sauce
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
2
Sign in to rate this recipe

Sweet and crunchy pumpkin and chai filled puffs dusted with powdered sugar and dipped in pomegranate caramel sauce.

Prep time
0:30
Bake/Cook time
0:10
Yield
24 miniature dessert puffs
Sign in to post a comment
Chai Pumpkin Puffs with Pomegranate Caramel Dipping Sauce
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:10
Yield :
24 miniature dessert puffs

INGREDIENTS

Dipping Sauce

Puffs

DIRECTIONS

  1. In heavy-bottomed 2 quart or larger saucepan, warm sugar on medium high heat for 1 minute.  Add butter and whisk until it fully melts. Continue whisking and slowly add cream and pomegranate juice. Whisk until sauce is smooth.
  2. Allow to cool in saucepan for a few minutes, then transfer to another heat safe dish and cool to room temperature.
  3.  In a large bowl, combine cream cheese, pumpkin, brown sugar, and chai mix. Beat with electric mixer until well blended, about one minute. Cover and chill in refrigerator for 10 minutes.
  4. Meanwhile, add oil to 2.5 quart or larger pot. Heat on medium high. While oil is heating, arrange wrappers in a single layer on a flat surface. Place a small bowl of water on the counter as well.
  5. Place 1/2 tablespoon of chilled filling in center of each wrapper. Form an envelop around the filling by folding 2 side corners up over filling, then bottom corner, then top corner. Dab water on all four corners so that they adhere to one another.
  6. Line a large plate with a paper towel to drain excess oil after puffs are cooked. Gently place 2-3 puffs in very hot oil. Fry until golden, about 30 seconds, then flip and fry an additional 30 seconds until golden brown. Remove from oil with metal slotted spoon and place on lined plate. Repeat until all puffs are cooked. Dust or sprinkle with powdered sugar, transfer to serving plate alongside dipping sauce, and serve immediately.

IMPERIAL SUGAR INSIGHT

Hints: Dipping sauce and creamy pumpkin filling can be made and refrigerated up to 2 days ahead. In this case, remove dipping sauce from refrigerator 30 minutes before serving. Pumpkin filling can go straight from refrigerator into wonton wrapper envelopes just prior to frying.

Shout Out To Our Baking Friends
    ::    Jaci    ::    rhonda reed    ::    Danica W    ::    John B    ::    marisa    ::    jacque    ::    mary-s.    ::    kalen r    ::    Cls78717    ::    Larae R    ::    KC    ::    Tramirez93    ::    Valinda S    ::    Mary Ann    ::    bakinglovin'    ::    Both    ::    Joyce H    ::    kay g    ::    gerry a    ::    Frances G
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.