Are you craving a delicious and easy dessert that's both satisfying and fun to make? Look no further! These dessert empanadas are the perfect answer. Imagine warm, flaky pastry filled with a sweet, spiced mixture – a delightful combination that's perfect for a cozy night in or a special occasion. This recipe offers a simple yet impressive dessert that even beginner cooks can master. It's a fantastic addition to your repertoire of easy recipes and healthy meals, offering a delicious alternative to heavier desserts.
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tbsp cornstarch
- 1 (15 ounce) can pumpkin puree
- 1 large egg, beaten (for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Making the Filling:
- Combine ingredients: In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and cornstarch.
- Add pumpkin: Stir in the pumpkin puree until well combined.
Assembling and Baking the Empanadas:
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness.
- Cut out circles: Use a 4-inch cookie cutter or a knife to cut out circles.
- Fill the empanadas: Place a spoonful of the pumpkin filling in the center of each circle.
- Fold and seal: Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
- Egg wash: Brush the tops of the empanadas with the beaten egg and sprinkle with coarse sugar, if desired.
- Bake: Place the empanadas on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.
Cooking Tips for Perfect Empanadas:
- Use very cold butter and ice water to ensure a flaky crust.
- Don't overwork the dough, as this can make it tough.
- Make sure the empanadas are sealed tightly to prevent the filling from leaking out during baking.
- Let the empanadas cool slightly before serving. They're best enjoyed warm.
Variations:
- Apple Empanadas: Substitute the pumpkin filling with a mixture of diced apples, cinnamon, sugar, and a touch of lemon juice.
- Sweet Potato Empanadas: Use cooked and mashed sweet potato instead of pumpkin.
- Chocolate Empanadas: Fill the empanadas with a mixture of chocolate chips, sugar, and a pinch of salt.
Nutritional Information (per empanada, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Carbohydrates: 35-40g
- Sugar: 20-25g
- Protein: 3-4g
These values are estimates and can vary depending on the specific ingredients used. This recipe provides a delicious and relatively healthy dessert option compared to some richer pastries. Enjoy your homemade dessert empanadas! They are a perfect example of delicious dishes made easy with homemade cooking techniques. These are sure to become one of your best recipes.