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Empanadas De Calabasa Sefardicas

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Ingredients

Adjust Servings:
2 - 2 1/4 cups whole wheat flour (read note*)
1/2 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup canola oil
1/2 cup water
1 cup pumpkin puree, canned
1 tablespoon honey
1/4 cup light brown sugar, to taste
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 dash freshly grated nutmeg

Nutritional information

76.6
Calories
29 g
Calories From Fat
3.2 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
33.5 mg
Sodium
11.4 g
Carbs
1.4 g
Dietary Fiber
3.7 g
Sugars
1.4 g
Protein
704g
Serving Size

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Empanadas De Calabasa Sefardicas

Features:
    Cuisine:

    These were excellent! We used Splenda in place of the sugars, I would cut the amount down next time but very delicious.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers), Turnovers inspired by the Sephardic tradition-simple and delicious Adapted from Nava Atlas’ cookbook Vegetarian Celebrations , These were excellent! We used Splenda in place of the sugars, I would cut the amount down next time but very delicious , I made this last night for Chanukah They were good but very small I didn’t realize they are basically cookies Next time I’ll double the recipe so that I can make them bigger I subsituted agave nectar in place of the sugar Didn’t use the dates or apricots or egg wash They look fantastic and taste better My only very tiny complaint is that the only way to get more than about 9 is to roll them very thin and make them very small


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    Steps

    1
    Done

    * Note: Can Substitute Half the Amount of Unbleached White Pastry Flour For the Whole Wheat Pastry Flour.

    2
    Done

    Preheat Oven to 375 Degrees.

    3
    Done

    Lightly Oil an Aluminum Baking Sheet or Line the Baking Sheet With Parchment Paper.

    4
    Done

    to Make the Dough, Combine the Flour, Baking Powder, Sugar, and Salt in a Mixing Bowl. Make a Well in the Center of the Flour and Pour in the Oil and Water. With Your Hands, Work the Mixture to Form a Soft Dough, Adding More Dough If Necessary So That It Loses Its Stickiness.

    5
    Done

    Cover Dough, Set Aside and Let Rest.

    6
    Done

    Meanwhile, Combine the Filling Ingredients and Mix Well.

    7
    Done

    Now on a Floured Surface Roll Out the Prepared Dough to 1/16" Thickness. Use a 3" Round Cookie Cutter to Cut Out the Dough. (you Could Also Use a Tortilla Press to Form the Turnovers.)

    8
    Done

    Place One Heaping Teaspoon of the Pumpkin Filling on One Side of Each Circle, Fold Over, Slightly Dampen Edges With Water, and Pinch Edges Shut. use My Dim Sum Maker to Seal the Turnovers.

    9
    Done

    Arrange the Turnovers Singly on the Prepared Baking Sheet, Brush Lightly With Egg Wash and Bake About 20 Minutes or Until Golden Brown.

    10
    Done

    Cool on Rack.

    11
    Done

    the Uncooked, Filled Turnovers Can Be Frozen.

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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