Mexican Pumpkin Dessert Empanadas...an amazing Mexican dessert recipe ...try this !
INGREDIENTS
For the Empanada Dough:
INSTRUCTIONS
Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !
crema-de-cajeta-recipe.
INGREDIENTS
For the Empanada Dough:
- ¼ cup sugar
- 1/3 cup water
- 4½ teaspoons dry yeast
- 3 cups flour
- ¾ cup vegetable shortening
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon baking powder
- ½ cup sugar
- 15 oz can pumpkin
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ½ teaspoon cinnamon
INSTRUCTIONS
Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !
crema-de-cajeta-recipe.
INGREDIENTS
For the Empanada Dough:
- ¼ cup sugar
- 1/3 cup water
- 4½ teaspoons dry yeast
- 3 cups flour
- ¾ cup vegetable shortening
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon baking powder
- ½ cup sugar
- 15 oz can pumpkin
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ½ teaspoon cinnamon
INSTRUCTIONS
Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !
crema-de-cajeta-recipe.
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