Taste of the Ozarks: Pastry Wrapped Cranberry Brie & Pumpkin Pie Wontons

Pastry wrapped cranberry brie

One of wheel soft brie
1 sheet crescent roll dough
5 tablespoons prepared cranberry sauce
One egg for egg wash

Preheat oven to 400°. Unroll crescent roll dough and place brie wheel in the center. Top three wheel with prepared cranberry sauce. Paul the edges of the door to the top of the Bree wheel and seal and closing all of the brie and cranberry sauce. And a small bowl whisk the egg with 2 tablespoons of water. Brush the pastry package with the egg wash. Bake in a 400° oven for about 20 minutes or until pastry is golden brown. Recipe serves 6 to 10.

Pumpkin pie wontons

12 fresh wonton wrappers
12 ounces pumpkin pie filling
3 eggs
2 teaspoons pumpkin pie spice
3 tablespoons cinnamon sugar
1 teaspoon ginger

Lay out all 12 wonton wrappers. And a medium-size bowl mix together pumpkin pie filling two eggs and pumpkin pie spice. In the center of each one Thanh put 2 tablespoons of filling mixture. Fold the wonton over to make a triangle and closing the pumpkin pie filling. Seal the edges by a wetting the inside of the wonton wrapper and then crimping with a fork. And a small bowl mix together the remaining egg with 1 tablespoon of water. Place the field wontons on a greased or parchment lined cookie sheet brush with egg wash and then sprinkled with cinnamon sugar and ginger. Take the wontons in a 375° oven for about 12 minutes or until golden brown and crispy. Recipe serves 6 to 8.