Pumpkin Cheesecake Empanadas
These cute pumpkin cheesecake empanadas make the perfect treat—and we love that they are baked and not fried!
Prep time:
Cook time:
Serves: 3
Calories per serving: 160
Ingredients:
Cook time:
Serves: 3
Calories per serving: 160
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons aniseed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
EMPANADAS:
3 ounces cream cheese, softened
1/4 cup canned pumpkin pie mixes
1 large egg yolk, room temperature, lightly beaten
1 tablespoon finely chopped pecans, toasted
2 sheets refrigerated pie crust
Directions:
Preheat oven to 400°. In a small bowl, whisk egg white and vanilla. In another small bowl, combine brown sugar, aniseed, cinnamon and nutmeg.
In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.
Source: tasteofhome.com
In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.