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Triple Nut Pumpkin Purses View Larger

Triple Nut Pumpkin Purses

Makes 9


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

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


  1. Preheat oven to 425 degrees F.
  2. In medium bowl, mix nuts, chocolate chips, brown sugar, and Maple Pumpkin Butter. Set aside.
  3. On a floured surface, roll out puff pastry dough into a 13-inch square. Cut dough into 9 equal squares.
  4. Place one Tablespoon of the filling into the center of each square. Brush each of the edges of the squares with a little water to help pastry stick together. Close by pulling all 4 sides up and pinching together to create an enclosed purse.
  5. Combine granulated sugar and cinnamon in a small bowl.
  6. Brush each purse with melted butter and sprinkle lightly with the cinnamon sugar.
  7. Place purses on a greased or parchment paper lined baking sheet. Bake 15-20 minutes, until puffed and lightly golden.
  8. For cream sauce, whisk together Maple Pumpkin Butter, ginger and cream. In a saucepan over low heat, warm the sauce.
  9. Serve purses warm in a puddle of pumpkin cream sauce.


In Stock

Maple Pumpkin Butter
Maple Pumpkin Butter Item: 161003 $6.95