Dessert for 8

Pumpkin Empanadas

Name: Pumpkin Empanadas
Total time: 110 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cup unbleached all purpose flour; 1 cup white whole wheat flour; 1/2 tsp salt; 3 tbsp unsalted butter; 1/2 cup ice cold water; 1 egg; 1 cup pumpkin puree; 1/4 cup brown sugar or piloncillo; 1 tsp heavy cream or half and half; 1 tsp cinnamon; 1/4 tsp ground allspice; 1 egg white beaten with 1 tbsp water (optional); 1 tbsp white sugar mixed with 1 tsp cinnamon sugar (optional)

These pumpkin-filled pastries use a tender butter dough and bake until golden with a lightly spiced center.

$0.27per serving $

110 minstart to table

8servings

Mexican Vegetarian Budget Desserts Fall

Ingredients

2 cup unbleached all purpose flour
1 cup white whole wheat flour
1/2 tsp salt
3 tbsp unsalted butter
1/2 cup ice cold water
1 egg
1 cup pumpkin puree
1/4 cup brown sugar or piloncillo
1 tsp heavy cream or half and half
1 tsp cinnamon
1/4 tsp ground allspice
1 egg white beaten with 1 tbsp water (optional)
1 tbsp white sugar mixed with 1 tsp cinnamon sugar (optional)

Steps

Mix both flours and salt, work in the butter, and stir in ice water until a dough forms; chill it for 30 minutes.
Cook pumpkin, brown sugar, cream, cinnamon, and allspice in a small saucepan over medium heat for 8 minutes, then cool the filling.
Heat the oven to 375 F and line a baking sheet with parchment.
Roll the dough thin, cut eight rounds, place filling in the centers, fold them over, and press the edges closed.
Brush the empanadas with beaten egg white and water, then sprinkle them with cinnamon sugar if using.
Bake on the baking sheet for 20 to 25 minutes, until golden, and cool for 10 minutes.