A deliciously sweet recipe, perfect for a snack or dessert.
This sweet Honey Pumpkin Empanadas recipe comes courtesy of honey connoisseur and Pastry Chef Luis Villavelazquez and the National Honey Board. We are lucky to have access to such a delicious honey creation endorsed by THE honey experts!
Preheat oven to 350º F. Wash, dry and peel pumpkin of all dirt and flesh. Cut into quarters and scoop out seeds. Place quarters into a bowl and season with honey, oil and salt. Place in a roasting pan and cook until tender for about 15 to 20 minutes. To test if done, stab with a knife; it should go in easily and come out clean. Remove from oven and let cool.
Weigh 30 oz. of the roasted pumpkin in a bowl. Place into a food processor or blender and blend lightly. Once processed, add in honey, lime juice, and eggs. Stop and clean sides. Turn on again and add in salt and cinnamon. Place mixture into a bowl and stir in raisins and cream. Let mixture rest in refrigerator for 30 minutes to set.
In a large bowl, combine all dry ingredients. Add cubed butter and yogurt. Work mixture with hands until dough forms. Add in honey and yolks, making sure the yolks are incorporated well since this helps bind the dough. Wrap the dough in plastic wrap. Let rest overnight in a refrigerator.
To Assemble Empanadas
The next day, take the dough out 20 minutes before rolling out. On a floured surface, roll dough out with a rolling pin to ¼-inch thickness. Using a 4¾-inch wide ring cutter, cut circles out and layer with wax paper or parchment paper. Refrigerate.
Take a dough circle and spoon about 3 tablespoons of the pumpkin filling in the center. Fold in half and crimp the edges with a fork for a decorative border. Repeat until all empanadas are done. Preheat oven to 350º F. Place empanadas on an oven pan lined with parchment paper.
Brush all empanadas with olive oil and place in oven. Bake for 20 minutes or until evenly browned and slightly bubbling on the edges. Remove from oven and let rest.