Pumpkin Pecan Mini Empanadas with Spiced Glaze
Pumpkin Pecan Mini Empanadas are a delightful blend of rich pumpkin filling and crunchy pecans, enveloped in a buttery pastry crust. A staple in festive celebrations across Spanish-speaking countries, these delicate pastries promise a symphony of flavors with every bite. Perfect as a dessert or a sweet appetizer, these empanaditas can be made in advance, making them a convenient and impressive treat for any occasion. The included spiced glaze not only adds sweetness but also acts as an adhesive, ensuring these little delights stay intact.
54
Servings
N/A
Calories
14
Ingredients
Ingredients
canned pumpkin
1 cup
brown sugar
1 cup (firmly packed)
butter
1 tablespoon
ground cinnamon
1 teaspoon
pumpkin pie spice
1 teaspoon
pecans
1/4 cup (chopped)
all-purpose flour
2 1/2 cups
granulated sugar
2 tablespoons
salt
1 teaspoon
cold butter
1 cup (cut into cubes)
cold water
8 to 10 tablespoons
egg
1
water
1 teaspoon
sanding sugar
optional
Instructions
1
1. In a 2-quart saucepan, combine canned pumpkin, brown sugar, 1 tablespoon butter, ground cinnamon, and pumpkin pie spice. Cook over medium heat, stirring constantly until the mixture thickens, about 8 to 12 minutes. Remove from heat and let cool completely, for about 45 to 60 minutes. Once cooled, stir in the chopped pecans.
2
2. Preheat your oven to 400°F (200°C).
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3. In a medium bowl, whisk together all-purpose flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
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4. Gradually add 8 to 10 tablespoons of cold water, mixing with a fork until the dough just comes together. Divide the dough in half and refrigerate one half while rolling out the other.
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5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut the dough into 2 1/2-inch circles using a round cookie cutter.
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6. Place a rounded 1/2 teaspoon of the pumpkin-pecan filling in the center of each circle. Fold the dough over to form a crescent shape. Pinch the edges to seal, then use a fork to press the edges securely closed.
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7. Transfer the empanaditas to an ungreased baking sheet.
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8. In a small bowl, whisk together the egg and 1 teaspoon of water. Lightly brush the egg wash over the tops of the empanaditas. If desired, sprinkle with sanding sugar for added sweetness and crunch.
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9. Bake in the preheated oven for 12 to 15 minutes, or until the empanaditas are a light golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pumpkin Pecan Mini Empanadas?
They are festive, bite-sized pastries featuring a rich pumpkin and crunchy pecan filling inside a buttery crust, often served in Spanish-speaking countries.
How many servings does this recipe make?
This recipe yields approximately 54 mini empanadas.
What is the preheat temperature for the oven?
The oven should be preheated to 400°F (200°C).
How long does it take to cook the pumpkin filling?
The filling should be cooked over medium heat for about 8 to 12 minutes until it thickens.
How long should the filling cool before use?
The pumpkin mixture needs to cool completely for approximately 45 to 60 minutes.
When should I add the pecans to the filling?
Stir in the chopped pecans only after the cooked pumpkin mixture has cooled completely.
What are the main ingredients for the pastry dough?
The dough consists of all-purpose flour, granulated sugar, salt, cold butter, and cold water.
How should the butter be prepared for the dough?
The butter should be cold and cut into cubes before being incorporated into the flour mixture.
What consistency should the dough have before adding water?
The mixture should resemble coarse crumbs after cutting in the cold butter.
How much water is added to the dough?
You should gradually add 8 to 10 tablespoons of cold water until the dough just comes together.
Why is half the dough refrigerated during preparation?
Refrigerating half the dough while rolling the other half keeps the butter cold, ensuring a flaky crust.
How thick should the empanada dough be rolled?
The dough should be rolled out to a thickness of about 1/8-inch.
What size cutter is used for the dough circles?
Use a 2 1/2-inch round cookie cutter to create the circles.
How much filling goes into each mini empanada?
Place a rounded 1/2 teaspoon of the pumpkin-pecan filling in the center of each circle.
What shape are these pastries?
They are folded over into a crescent shape.
How are the edges of the empanadas sealed?
Pinch the edges to seal them, then use a fork to press the edges securely closed.
Do I need to grease the baking sheet?
No, the empanaditas should be placed on an ungreased baking sheet.
How is the egg wash prepared?
Whisk together one egg and 1 teaspoon of water in a small bowl.
What is the purpose of the egg wash?
It provides a light golden color and helps toppings like sanding sugar stick to the pastry.
Is sanding sugar required for this recipe?
Sanding sugar is optional and is used to add extra sweetness and a crunchy texture to the top.
How long do the empanaditas bake?
They bake for 12 to 15 minutes.
How do you know when the empanadas are done?
They are finished when they reach a light golden brown color.
Can I make these empanadas in advance?
Yes, they can be prepared in advance, making them an excellent choice for parties or holidays.
What spices are used in the filling?
The filling uses ground cinnamon and pumpkin pie spice for flavor.
What type of pumpkin is recommended?
The recipe calls for 1 cup of canned pumpkin.
What type of sugar is used in the filling?
Firmly packed brown sugar is used to sweeten the pumpkin mixture.
Can these be served as an appetizer?
Yes, they are versatile enough to be served as either a dessert or a sweet appetizer.
What prevents the dough from sticking while rolling?
Rolling the dough on a lightly floured surface prevents sticking.
What texture do the pecans add?
The chopped pecans add a crunchy contrast to the smooth pumpkin filling.
How do you describe the flavor profile?
It is a symphony of rich pumpkin, warm spices, and buttery pastry.