Castellon's Kitchen Pumpkin Cheesecake Empanadas

Pumpkin Cheesecake Empanadas A Home Treat

Mix in the brown sugar and pumpkin pie spice and stir until sugar has dissolved. Let cool for 15 minutes. Stir in the mascarpone cheese until combined. Preheat oven to 425°F. Line a cookie sheet with parchment paper and set aside. Whisk together egg and water in a small bowl and set aside.

Castellon's Kitchen Pumpkin Cheesecake Empanadas

Place the pumpkin puree, sugar and spices in a small saucepan then place over a medium heat. Warm, stirring now and then to mix and dissolve the sugar and bring to a simmer. Simmer for around 5 - 10 minutes until the mixture thickens up and becomes quite jam or fruit butter-like. Set aside to cool.

Castellon's Kitchen Pumpkin Cheesecake Empanadas

6. Seal your empanadas with a fork, place them on a lined cookie sheet, coat them with the egg wash, and bake from 10-12 minutes or until golden. I am the most beautiful pumpkin pie cheesecake empanada. I actually made this one just pumpkin pie filled so there's no cream cheese in there.

Strawberry and Chili Cheesecake Empanadas Recipe Empanadas, Sweet

Add the butter cubes and pulse until combined. Add the egg and pulse until combined. Add the ice cold water, a little at a time, pulsing between additions, until a coarse dough begins to form. Transfer the dough onto the counter and knead it until a smooth ball of dough comes together, 2-4 minutes.

Pumpkin Cheesecake Empanadas

Ingredients. Canned Pumpkin Puree: This smooth and velvety ingredient adds a delightful pumpkin flavor to the empanadas, lending them a rich and earthy taste. Marshmallow Fluff: The addition of marshmallow fluff brings a touch of sweetness and a creamy texture to the filling. It complements the pumpkin flavor beautifully. Pumpkin Pie Spice: This aromatic blend of spices, including cinnamon.

Castellon's Kitchen Pumpkin Cheesecake Empanadas

Instructions. Preheat oven to 350 degrees F. In large bowl, beat Philadelphia® Cream Cheese and brown sugar. Gradually add cinammon, ginger and eggs; beat until smooth. Add pumpkin and beat until very smooth and creamy. 2 Separate biscuit dough into eight individual biscuits.

Castellon's Kitchen Pumpkin Cheesecake Empanadas

Preheat oven to 400°. In a small bowl, whisk egg white and vanilla. In another small bowl, combine brown sugar, aniseed, cinnamon and nutmeg. In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.

Pumpkin Cheesecake Empanadas A Home Treat

Press or roll each round to form a 4 inch circle. 5. Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal. 6. Brush empanadas with a beaten egg. 7. Bake 15-20 minutes, or until golden brown. Remove to wire rack and allow to cool at least 30 minutes.

Pumpkin Pie Cheesecake Empanadas Warm Toasty Muffins

Yields: 12 empanadas. Preheat oven to 400 degrees Fahrenheit. Bring puff pastry to room temperature. Mix pumpkin puree, Queso Fresco, brown sugar, pumpkin spice, and salt together in mixer until completely combined. Set to the side. Line a baking sheet with parchment paper and set to the side. Cut out 6-inch rounds from puff pastry using a.

Pumpkin Cheesecake Empanadas A Home Treat

To make homemade savory pumpkin empanadas start by cooking the leeks in a skillet with olive oil, salt, and pepper. Once cooked, move cooked leeks into a reserve bowl, add pumpkin puree, and set aside. To make the dough, add flour, yeast, sugar, and salt to a mixing bowl, then add the water and olive oil and stir until smooth.

Pumpkin Cheesecake Empanadas A Home Treat

Then add the pumpkin, cinnamon, and cloves. Stir and cook for 5 minutes. Remove from heat. Let cool. In the meantime, sprinkle flour on a dry, flat surface. Roll out the pie crust. Use a circular cookie cutter or clean, round can, cut out a circle about 3-inch in diameter. Add a teaspoon to the middle of each circle.

Pumpkin Cheesecake Empanadas A Home Treat

Using a pastry brush, lightly brush your scrambled egg wash over top of each sealed empanada. Then sprinkle the top of each with sugar crystals if you have them for a pretty look AND an added crunchy bite. (This is optional) Bake them on the middle rack for 12-15 minutes or until your dough becomes golden brown.

Pumpkin Cheesecake Empanada with Spicy Sugar and Coffee Cream. YUMMM

Place about 1-2 tablespoons of pumpkin filling into bottom-middle half of empanada leaving enough room to crimp edges and seal pocket. Fold over top half and press the edges together well. Transfer to a greased baking sheet and pierce tops of empanadas 2-3 times with a fork to create vent holes.

Castellon's Kitchen Pumpkin Cheesecake Empanadas

Bake the pumpkin cheesecake empanadas for 20-22 minutes. While the first pan is baking, fill, seal, and crimp the second pan, then put the pan in the fridge. When fully baked, the empanada's edges will be deep brown, and the tops will be golden brown. Slight cracking where you pierced the vent holes is normal.

Pumpkin Cheesecake Empanadas A Home Treat

Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal or crimping. Brush empanadas with a beaten egg. Bake for 15 to 20 minutes, or until golden brown. Remove to a wire rack and allow to cool for at least 30 minutes.

Pumpkin Cheesecake Empanadas Recipe How to Make It

The filling is warm and creamy, with a flavor similar to pumpkin cheesecake but without all of the work and time it takes to prepare. This pumpkin cream cheese empanadas recipe are easy to make.