Dessert for 12

Pumpkin Turnovers

Name: Pumpkin Turnovers
Total time: 190 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2 1/2 lb pumpkin seeded without skin and cut in large cubes; 6 oz piloncillo or brown sugar; 1/4 cup water; 1 cinnamon stick of about one inch; 1 tsp ground cinnamon; 1 tsp ground anise seeds; 1/4 tsp ground clove spice; 2 1/2 cups all-purpose flour; 2 eggs lightly beaten; 1/3 cup warm milk; 1 tsp dry yeast; 1/4 cup sugar; 1/2 stick melted butter; 1/4 tsp salt; 1 egg lightly beaten to brush the empanadas

Yeasted pastry holds spiced pumpkin filling, then bakes until golden for a warm handheld dessert.

$0.42per serving $

190 minstart to table

12servings

Mexican Vegetarian Budget Desserts Fall

Ingredients

2 1/2 lb pumpkin seeded without skin and cut in large cubes
6 oz piloncillo or brown sugar
1/4 cup water
1 cinnamon stick of about one inch
1 tsp ground cinnamon
1 tsp ground anise seeds
1/4 tsp ground clove spice
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup warm milk
1 tsp dry yeast
1/4 cup sugar
1/2 stick melted butter
1/4 tsp salt
1 egg lightly beaten to brush the empanadas

Steps

Cook pumpkin, piloncillo, water, cinnamon stick, ground cinnamon, anise, and cloves in a saucepan over medium heat for 25 minutes, stirring until soft and thick.
Mix flour, yeast, sugar, salt, warm milk, melted butter, and two beaten eggs, then knead until a soft dough forms.
Cover the dough and let it rise in a warm place for 75 minutes while the pumpkin filling cools.
Divide the dough into 12 pieces, roll each piece into a round, fill with pumpkin, fold over, and press the edges closed.
Brush the turnovers with the remaining beaten egg and bake on a greased baking sheet at 375 F for 20 to 25 minutes.
Cool the turnovers on the baking sheet for 15 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.