NEW MEXICO FRUIT EMPANADAS
Steps:
- Preheat the oven to 325 degrees F.
- For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
- For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
- Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.
HONEY NUT AND FRUIT EMPANADAS
These Honey Nut and Fruit Empanadas are sort of like rugelach, only their scrumptiousness is wrapped into a little pie crust!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
- Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
HONEY-ROASTED NUTS AND FRUIT
Tasty snack from Cooking Light that provides a concentrated source of carbohydrates from the raisins, along with protein and "good" fats from the nuts. Feel free to substitute nuts and fruit according to your preference, or what you have on hand. I don't care for raisins, so I used craisins (dried cranberries) ; I found I was out of slivered almonds, so I substituted some chopped macadamias. I especially loved the addition of cardamom--added an unexpected element.
Provided by GaylaJ
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or foil and coat with cooking spray.
- In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
- Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
- Immediately spread onto prepared baking sheet; cool completely.
- Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.
Nutrition Facts : Calories 186.2, Fat 9.5, SaturatedFat 1, Cholesterol 1.3, Sodium 79.8, Carbohydrate 26.1, Fiber 2.3, Sugar 20, Protein 3.2
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