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Triple Nut Pumpkin Purses - Makes 9 View Larger

Triple Nut Pumpkin Purses - Makes 9


For 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
For 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 bowl, mix nuts, chocolate chips, brown sugar, and Maple Pumpkin Butter, set aside.
  3. On floured surface roll out puff pastry dough into a 13-inch square. Cut dough into 9 equal squares.
  4. Place one Tablespoon 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 sauce.
  9. Serve purses warm in a puddle of pumpkin cream sauce.


In Stock

Maple Pumpkin Butter
Maple Pumpkin Butter Item: 161003 $6.95