Pumpkin In Piloncillo Syrup Recipes

PUMPKIN EMPANADAS

Steps:

• Cut the pumpkin into 1 inch slices.
• Place the chunks of panela or piloncillo, the water and the spices in large pot. Cook until the panela chunks have dissolved.
• Bring the panela or piloncillo syrup to a boil over medium heat, add the pumpkin slices and boil for about 30 minutes. Try to avoid stirring while the pumpkin is cooking.
• Reduce the heat and simmer for about 1 hour or until the syrup thickens.
• Let the candied pumpkin slices cool down until safe to handle.
• Remove the skins from the pumpkins and reserve the candied pumpkin pulp for the empanadas.
• Place a spoonful of the candied pumpkin mix on the center of each empanada disc.
• Fold the empanada discs and press the edges together using your fingers. You can either use a fork to press down on the edges and seal the empanadas; or you can use your finger to twist the edges and form a curl like seal.
• Refrigerate the empanadas until ready to bake.
• Pre-heat the oven to 375F.
• Lightly brush the top of the empanadas with the egg wash.
• Sprinkle the sugar on the top of the empanadas.
• Bake the empanadas in a pre-heated oven at 375 F for approximately 20 minutes or until golden on top.
• Serve either warm or cold with ice cream or honey crème fraiche. You can also use any of the leftover panela syrup to drizzle on top.