Triple Nut Pumpkin Purses

ingredients

For Triple Nut Purses:

• 1/2 cup almonds, chopped
• 1/2 cup pecans, chopped
• 1/2 cup walnuts, chopped
• 1/4 cup brown sugar, plus more for topping
• 3/4 cup Stonewall Kitchen Maple Pumpkin Butter
• 1 sheet puff pastry
• 2 tablespoons melted butter
• 1 teaspoon cinnamon
• 1/2 cup chocolate chips

For Pumpkin Cream Sauce:

• 1/4 cup heavy cream
• 1/4 cup Stonewall Kitchen Maple Pumpkin Butter
• 1/2 teaspoon ground ginger

directions

1. Preheat oven to 425 degrees F.
2. In bowl, mix nuts, brown sugar, chocolate chips and Stonewall Kitchen Maple Pumpkin Butter, set aside.
3. On floured surface roll out puff pastry dough to increase size by 2 inches on all sides. Cut dough into 9 equal squares.
4. Divide filling equally between all 9 squares. Close by pulling all 4 sides up and pinching together to create an enclosed purse.
5. Brush each with melted butter and sprinkle lightly with brown sugar and cinnamon. Bake 24-28 minutes until puffed and lightly golden.
6. For cream sauce quickly combine Stonewall Kitchen Maple Pumpkin Butter and cream.
7. Serve purses warm in a puddle of pumpkin cream sauce.