HONEY NUT AND FRUIT EMPANADAS
These Honey Nut and Fruit Empanadas are sort of like rugelach, only their scrumptiousness is wrapped into a little pie crust!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
- Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
HONEY NUT GRANOLA
Yummy, crunchy breakfast treat. Good on ice cream too.
Provided by KARENEMB
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
- Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 19.9 g, Fat 11.1 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 1.4 mg, Sugar 7.5 g
NEW MEXICO FRUIT EMPANADAS
Steps:
- Preheat the oven to 325 degrees F.
- For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
- For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
- Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.
HONEY-ROASTED NUTS AND FRUIT
Tasty snack from Cooking Light that provides a concentrated source of carbohydrates from the raisins, along with protein and "good" fats from the nuts. Feel free to substitute nuts and fruit according to your preference, or what you have on hand. I don't care for raisins, so I used craisins (dried cranberries) ; I found I was out of slivered almonds, so I substituted some chopped macadamias. I especially loved the addition of cardamom--added an unexpected element.
Provided by GaylaJ
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or foil and coat with cooking spray.
- In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
- Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
- Immediately spread onto prepared baking sheet; cool completely.
- Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.
Nutrition Facts : Calories 186.2, Fat 9.5, SaturatedFat 1, Cholesterol 1.3, Sodium 79.8, Carbohydrate 26.1, Fiber 2.3, Sugar 20, Protein 3.2
CLASSIC EMPANADAS
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
- Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
- Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
- Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 51.5 g, Cholesterol 68.5 mg, Fat 15.2 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 4.6 g, Sodium 500.9 mg, Sugar 2.5 g
FRUIT EMPANADAS
Number Of Ingredients 13
Steps:
- 1. To make filling, combine raisins, dates, nuts and marmalade in small mixing bowl. Set aside.2. In medium mixing bowl, stir together KELLOGG'S CORN FLAKES cereal, flour, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse meal. Add milk and mix with fork until dough holds together.3. On lightly floured surface roll dough to 1/8-inch thickness. Cut into 4-inch circles with floured cookie cutter. Top each with 1 tablespoon filling. Moisten edges with water. Fold in half and press edges with fork to seal. Repeat with remaining dough and filling. Place on baking sheet coated with cooking spray.4. Bake at 400°F about 10 minutes or until lightly browned. Place on wire rack. Drizzle hot empanadas with glaze made of powdered sugar and water. Serve warm or cold.
Nutrition Facts : Nutritional Facts Serves
EMPANADAS
Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Provided by Rosina
Categories Bread
Yield 12
Number Of Ingredients 6
Steps:
- DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
- AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
- Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
- Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 32.1 g, Cholesterol 28.1 mg, Fat 10.3 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 6.4 g, Sodium 84.1 mg, Sugar 18.4 g
EMPANADAS DE FRUTA
Make and share this Empanadas de Fruta recipe from Food.com.
Provided by Amber of AZ
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, salt and sugar; add shortening and mix well.
- Add beaten egg to water and then to dry mixture.
- Dough should be soft but not sticky.
- Make small balls of dough.
- Roll out to 5 inches diameter and 1/8" thick.
- Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together.
- Pinch edges between thumb and fore finger giving the dough a half-turn.
- Fry in deep fat until golden brown.
- Drain.
- To make fruit filling, add enough water to cover the dried fruit and raisins.
- Cook over low heat until tender.
- Add sugar, spices, and nuts.
- Mix until well blended. ( A 21 oz. can of fruit pie filling can be
- substituted for the fruit filling.)
Nutrition Facts : Calories 968.2, Fat 32.2, SaturatedFat 5.9, Sodium 311.1, Carbohydrate 163.9, Fiber 10.2, Sugar 38, Protein 14.7
HONEY PAN DULCE WITH NUTS AND DRIED FRUIT
Categories Bread Cake Fruit Dessert Bake Christmas Orange Raisin Fig Cherry Almond Cashew Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 17
Steps:
- Place 1/2 cup warm milk and 1 teaspoon sugar in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves and mixture looks foamy, about 5 minutes. Mix in 1/2 cup flour to form soft sponge. Cover sponge and let stand until very light and bubbly, about 30 minutes.
- Whisk eggs, honey, butter, lemon and orange peel, salt, remaining 1/4 cup milk, and 6 tablespoons sugar in medium bowl to blend. Stir egg mixture into sponge. Mix in 3 cups flour, 1 cup at a time, to form soft dough. Mix in additional flour, 1 tablespoon at a time, until dough is soft and just barely sticky. Turn out onto floured work surface. Knead dough until smooth and elastic, sprinkling with more flour by tablespoonfuls if still sticky, about 8 minutes.
- Butter another large bowl. Form dough into ball. Place in bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Gently press dough down. Sprinkle with all fruits and nuts; knead in bowl to distribute evenly.
- Remove center tube of an angel food cake pan and place an 8-inch-diameter tart pan bottom inside to create 12-cup baking mold. Spray mold with nonstick spray, then butter and flour pan. Form dough into round. Place in prepared pan. Cover with plastic wrap. Let rise in warm draft-free area until almost doubled in volume and almost level with top of pan, about 1 hour 15 minutes.
- Preheat oven to 375°F. Bake pan dulce until deep brown on top and tester inserted into center comes out clean, about 45 minutes. Let stand in pan 5 minutes. Turn out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
- *Available at some specialty foods stores and candy stores.
FRUIT EMPANADAS
Number Of Ingredients 13
Steps:
- 1. To make filling, combine raisins, dates, nuts and marmalade in small mixing bowl. Set aside.2. In medium mixing bowl, stir together KELLOGG'S CORN FLAKES cereal, flour, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse meal. Add milk and mix with fork until dough holds together.3. On lightly floured surface roll dough to 1/8-inch thickness. Cut into 4-inch circles with floured cookie cutter. Top each with 1 tablespoon filling. Moisten edges with water. Fold in half and press edges with fork to seal. Repeat with remaining dough and filling. Place on baking sheet coated with cooking spray.4. Bake at 400°F about 10 minutes or until lightly browned. Place on wire rack. Drizzle hot empanadas with glaze made of powdered sugar and water. Serve warm or cold.
Nutrition Facts : Nutritional Facts Serves
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