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    You are in: Home / Recipes / Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers) Recipe
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    Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 04, 2009

      These were excellent! We used Splenda in place of the sugars, I would cut the amount down next time but very delicious.

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    • on December 07, 2007

      I made this last night for Chanukah. They were good but very small. I didn't realize they are basically cookies. Next time I'll double the recipe so that I can make them bigger. I subsituted agave nectar in place of the sugar. Didn't use the dates or apricots or egg wash. They look fantastic and taste better. My only very tiny complaint is that the only way to get more than about 9 is to roll them very thin and make them very small...

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    • on November 08, 2007

      The filling (with only 2 Tb sugar) was very good. Used another crust, 5", made almost 14. Served with chutneys (cilantro and nectarine) and aioli. Seems strange but it was all wonderful! Very seasonal.

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    • on April 16, 2006

      Your recipe was mentioned at the Vegan Lunchbox. So I had to try it for myself. I got heaps of filling - almost twice as much as I needed. Maybe I'm not rolling my empanadas thin enough. But they certainly turned out well. This recipe is delicious! The baking time is spot on. I thought they might have turned out too sweet with both honey AND sugar but the wholemeal flour works really well. Fantastic recipe and surprisingly easy to make for this empanada virgin.

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    Nutritional Facts for Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers)

    Serving Size: 1 (704 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.5
     
    Calories from Fat 29
    37%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 33.4 mg
    1%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.7 g
    14%
    Protein 1.4 g
    2%

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