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Pumpkin and Cream Cheese Empanadas

Ingredients:

  • Filling
  • 1/2 cup pumpkin puree
  • 4 oz cream cheese, room temperature
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 egg room temperature, room temperature
  • 4 tablespoons brown sugar
  • Dough
  • 2 1/2 cups unbleached all-purpose flour
  • 2 sticks very cold unsalted butter, cut into ½-inch pieces
  • 1/2 cup water, very cold
  • 1 1/2 tablespoon pure cane sugar
  • 1/2 teaspoon salt
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoons sugar
  • 1/4 teaspoon cinnamon

Instructions:

from The Broken Bread

(makes 16)

Directions

 

  • In a standing mixer add the cream cheese and beat until smooth and creamy. Add in the pumpkin puree, cinnamon, nutmeg, salt, and vanilla, and mix until fully combined. Beat in egg until smooth, and store in the refrigerator until ready to use.

 

Dough Directions

  • Place the flour, 1 1/2 tablespoons sugar, and salt in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using your hands, quickly rub the butter into the flour until it resembles the size of small peas.
  • Sprinkle 2 tablespoons of the cold water over the mixture and fluff using two forks. Continue this process, one tablespoon at a time, until 5 tablespoons have been added. If dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs.
  • Turn the dough onto a work surface and gently knead a few times until it comes together. Dived the dough into two pieces, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
  • Remove 1 piece of dough from refrigerator and let sit for 10 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8 inch thick. Using a 4’’ biscuit cutter, or the rim of a glass, cut out 8 dough rounds. Place rounds in the refrigerator and repeat this process with the second half of the dough.
  • Fill each cut out with 2 1/2 teaspoons of pumpkin filling. One at a time, run a moistened finger along the edges of the dough and careful fold shut, pushing gently on the edges to seal. Use a fork to crease the edges of the empanada.
  • Pre-heat oven to 375°F. Place empanadas on a baking sheet lined with parchment paper and place in the freezer for 15 minutes. Once chilled, remove from freezer and brush each one with the egg wash. Mix sugar and cinnamon together, and sprinkle a generous amount over each empanada. Place in the oven, and bake for about 20 minutes, or until puffed and golden brown.
  • Serve warm.

 

 

Natural, Pure, Cane Sugar