Dessert Empanadas Recipe

Description:

Golden-brown, crescent-shaped pastries with delicately crimped edges. The filling is a creamy, spiced custard that is subtly sweet and aromatic. A thin, glossy layer of warmed apricot preserves adds a touch of vibrant color and a tart counterpoint to the sweet filling. The pastry is flaky and tender, offering a delightful contrast to the creamy interior. Each empanada is about 4 inches in diameter and presents a visually appealing dessert perfect for a party or individual enjoyment.

Ingredients:

• - 1 package (14.1 ounces) refrigerated pie crusts
• - 1/2 cup granulated sugar
• - 1/4 cup packed light brown sugar
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - 1/4 cup all-purpose flour
• - 1/4 cup unsalted butter, melted
• - 1 cup milk
• - 1 large egg, beaten
• - 1/4 cup apricot preserves, warmed

Instructions:

1. 1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet. Unfold pie crusts on a lightly floured surface.
2. 2. In a medium bowl, whisk together granulated sugar, brown sugar, cinnamon, nutmeg, and cloves. Set aside.
3. 3. In a separate small bowl, whisk together flour and melted butter until crumbly.
4. 4. In a saucepan over medium heat, combine milk and sugar mixture. Bring to a simmer, stirring constantly, until the sugar dissolves and the mixture slightly thickens, about 3-5 minutes. Remove from heat and let cool slightly.
5. 5. Stir in the flour-butter mixture into the cooled milk mixture until well combined. The mixture will be thick.
6. 6. Cut each pie crust into six 4-inch circles using a biscuit cutter or a knife. Place three circles on the prepared baking sheet.
7. 7. Spoon about 2 tablespoons of the cooled filling into the center of each circle. Top with the remaining pie crust circles, pressing the edges firmly to seal. Crimp the edges with a fork to create a decorative pattern.
8. 8. Brush the tops of the empanadas with the beaten egg. Bake for 20-25 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Before serving, gently warm the apricot preserves and brush a thin layer onto the top of each empanada for a glossy finish and extra sweetness.