Yesterday a few of us took a break from our busy schedules to bake up the Grand Prize recipe from this year’s Pillsbury® Bake-Off®. The recipe is harder than it looks and even yummier than it sounds.
The flavors are very trendy. Salted caramel is everywhere and pumpkin is a close relative of the sweet potatoes none of us can seem to get enough of. The ravioli name is a little misleading, but the recipe is basically a filled pastry that uses Pillsbury® Crescent Roll Dough instead of puff pastry.
The recipe was a little fussier than we expected, but worth the effort. You need a pretty large work surface to roll out the dough and then the directions to cut a 3×2 inch square (note: that’s not a square!) were a little confusing, but we figured it out eventually. When doling out 1 Tbsp. of pumpkin filling, we went a little light for fear that they would burst in the oven when baking, but after eating the final product we’d recommend using all of the filling to get a better crust-to-pumpkin ratio.
If you want to omit the nuts from the recipe, it will probably work just as well. They seem non-essential to the ingredients, similar to nuts in brownies.
Give this recipe a try and you won’t be disappointed!
4 tablespoons LAND O LAKES® Butter, melted
2 packages (3 oz each) cream cheese, softened
1/2 cup canned pumpkin
1 LAND O LAKES® Egg Yolk
1/2 teaspoon McCormick® Pure Vanilla Extract
1/4 cup sugar
5 tablespoons Pillsbury BEST® All Purpose Flour
1/2 teaspoon McCormick® Pumpkin Pie Spice
1/3 cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hershey’s® caramel syrup
4 tablespoons McCormick® Cinnamon Sugar
Heat oven to 375°F.
Brush 2 large cookie sheets with 2 tablespoons of the melted butter.
In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 1/4-inch each).
Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position un-scored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
Recipe from pillsbury.com