Best Pumpkin Dumplingstortitas De Calabaza Recipes

TORTAS DE CALABAZA / PUMPKING PATTIES

Steps:

• Preparing the Mixture:.
• Extract the inside of pumpking and mash well to soft set aside,.
• Mix salt sugar and Cinnamon together , add eggs and Vanilla extract , blend together with the mashed pumpking.
• Ready to FRY :.
• In Frying pan , HOT Vegetable OIL, Take the mashed mixture with and make into spoonfulls and drop in oil into soft golden color on the outside.
• Fry aprox 3 minutes (depends on temperature ) ensure they golden and not burned.

PUMPKIN DUMPLINGS(TORTITAS DE CALABAZA)

Steps:

• Drain the Pumpkin after cooked and mash.
• Add flour while pumpkin is still hot, this helps flour to cook.
• Pour in sugar, vanilla, cinnamon, and egg. Mix well all ingredients, let it set for 30 minutes.
• Heat pan with Canola oil, on medium, then spoon drop pumpkin mixture into hot oil, fry until golden brown. They will be crispy in the outside and soft in the inside. Drain in paper towel, set aside and cover with powder sugar if desire.

MEXICAN PUMPKIN EMPANADAS, EMPANADAS DE CALABAZA

Steps:

• 1. Empanada Pastry: In a medium bowl mix together the sugar, warm water, yeast, salt, baking powder, and cinnamon. Stir real well to dissolve real good. In another bowl put 1 cup of the flour and pour your wet ingredients over the flour. With your mixer mix everything real real good. Now add the vegetable shortening and continue to use mixer and incorporate everything real good. Now take the remaing 2 cups flour and little by little in small increments continue to mix into your mixture of shortening and wet ingredients. Mix everything until you have a nice dough. You may have to add a little more warm water but in very small increments and continue to knead until you have a nice dough not real sticky just moist enough to hold together. Shape into a large ball and then cut into four equal pieces. Cover and let rest for 10 minutes. After 10 minutes have passed take each piece and make little balls the size of ping pong balls. Do all of your dough this way and cover with plastic wrap so the dough does not dry out. Let rest while you mix the filling.
• 2. Filling: Take your pumpkin and place into a large bowl, add the sugar, salt, ground ginger, ground cloves, and the ground cinnamon. With a wisk or large spoon mix everything real good. Taste to see if the mixture has the right spice. You may want to add a little more cinnamon, ginger, and cloves in your pumpkin. Now add the two scant tablespoons of heavy cream and continue to mix very well incorporating everyhting real good.
• 3. Pre heat oven to 350 degrees, Line two cookie sheet pans with parchment paper. Spray the parchment paper with a little Bakers Helper or Pam Spray; Or lubricate the parchment paper with a scant bit of oil. Now take one of the little dough balls dust your surface with a bit of flour and roll out to about six or seven inch round circle; take a tablespoon and a half; of the pumpkin mixture and put in the middle of the pastry circle; fold over the pastry; with the tines of the fork press all around the edges of the empanada. With the fork poke twice the top of the pastry so the steam will escape. Sprinkle the top with some sugar and bake 18 to 20 minutes in the oven. After 15 minutes watch them they can burn fast. Do all of your little dough balls like this. Yields about 18/20 empanadas. They are delicious for breakfast, dessert or as a snack. Enjoy.
• 4. Note: I did not use all of my cooked pumpkin on empanadas only. I also made 2 two large pumpkin flans; am posting the recipe and picture next. LOL

FLAN DE CALABAZA (PUMPKIN)

Steps:

• Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
• Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
• Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
• After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.

PUMPKIN TURNOVER

Steps:

• Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
• At this time the piloncillo should had been dissolved, add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. This can be done ahead of time and has to be a room temperature before forming the empanadas.
• To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
• Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed.
• Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
• After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
• Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
• Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
• In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
• Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
• Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.

PUMPKIN DUMPLINGS

Steps:

• Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
• Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
• Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
• Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
• Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
• Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
• Drain and wash twice in clear cold water. Drain for an hour.
• Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
• Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
• Drain and place pumpkin on wax paper to dry.
• Will keep refrigerated about a week but you should double bag leftovers and freeze for later.