Fall is the best time to prepare pumpkin empanadas! That's when pumpkins are in full season, but if making them from scratch is not an option, this recipe works great with canned pumpkin puree! Quick and easy to follow recipe! Enjoy!
Ingredients for the Filling:
Half Medium Pumpkin or One 32oz Can Pumpkin Puree
If making your own puree, boil the pumpkin with the piloncillo, brown sugar, and the whole cloves.
2 Cinnamon Sticks
7 oz of Piloncillo or 1 Cup Brown Sugar
3 Whole Cloves
Prepare the pumpkin puree with the following ingredients.
1/2 Tsp Ground Cinnamon
1/2 Ground Cloves
3 Tbsp Butter
More Brown Sugar if Needed
Ingredients for the Empanadas
4 Cups All-Purpose Flour
1 Envelope Active Dry Yeast (2 1/4 Tsp)
3/4 Cup Of Sugar
3/4 to 1 Cup Warm Water
1/2 Tsp Cinnamon
1/2 Cup Room Temperature Unsalted or Salted Butter
1/4 Tsp Salt (If using salted butter don't add salt)
1 Large Egg
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