Pumpkin Cheesecake Empanadas Recipes

PUMPKIN PHYLLO TURNOVER RECIPE

Steps:

• Preheat oven to 375°F at step 5. Line a large rimmed baking sheet with parchment paper.
• In a bowl, beat together cream cheese and sugar until creamy. Add pumpkin puree and pumpkin pie spice.
• Unwrap and unroll the phyllo dough. Remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto a working surface. Lightly brush with butter. Repeat with remaining 2 sheets. Using a pizza cutter, cut sheets in half long way, creating two long rectangles.
• Add some filling to the corner end of the rectangle (see picture), be sure to leave space around the filling. Fold over creating a triangle and press down to close edges so the filling won't ooze out. Then keep folding over and until all of the dough/filling is used.
• Continue with remaining ingredients. Brush tops of turnovers with butter.
• Bake 14-16 minutes, or until the turnovers are golden brown.
• Cool pastry triangles and dust with powdered sugar.
• Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated if desired.

MEXICAN PUMPKIN EMPANADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
• Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
• Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

PUMPKIN CHEESECAKE EMPANADAS

Steps:

• Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside. , In a small 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. , Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.