Dessert Pumpkin Empanaditas

 

Filling Ingredients: 

1 cup canned pumpkin 
1 cup firmly packed brown sugar 
1 tablespoon LAND O LAKES® Butter* 
1 teaspoon ground cinnamon 
1 teaspoon pumpkin pie spice** 
1/4 cup chopped pecans 

 

Crust Ingredients: 

2 1/2 cups all-purpose flour 
2 tablespoons granulated sugar 
1 teaspoon salt 
1 cup cold LAND O LAKES® Butter* 
8 to 10 tablespoons cold water 

 

Glaze Ingredients: 

1 large egg 
1 teaspoon water 

 

Decoration Ingredients: 

Coarse decorator sugar 

 

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. 

Heat oven to 400°F. 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 decorator sugar. Bake 
for 12 to 15 minutes or until lightly browned. 

Makes 4 1/2 dozen cookies.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 
teaspoon each ground nutmeg and cloves.

 

Tip: Filling can be prepared ahead, covered and refrigerated.

 


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