Pumpkin Pecan Empanaditas (Mini Empanadas)
These are really pretty, little, bite-size pastries/cookies. This is a traditional dessert in Spanish-speaking countries (such as Mexico) but also can be served as a sweet appetizer. You can also use jam or dulce de leche as the filling. Don't skip the glaze as it holds the empanaditas together. This recipe is from "Diana's Desserts". Filling needs at least 45 minutes to cool (less in the freezer).
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READY IN: 50mins
YIELD: 54 cookies
UNITS: US
INGREDIENTS
NutritionFilling
- 1cup canned pumpkin
- 1cup firmly packed brown sugar
- 1tablespoon butter
- 1teaspoon ground cinnamon
- 1teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and clo)
- 1⁄4cup chopped pecans
Crust
- 2 1⁄2cups all-purpose flour
- 2tablespoons granulated sugar
- 1teaspoon salt
- 1
- 8 -10tablespoons cold water
Glaze
- 1
- 1teaspoon water
Decoration
-
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DIRECTIONS
- Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
- Preheat oven to 400°F (200°C).
- Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
- Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
- Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.
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