PUMPKIN CHEESECAKE EMPANADAS

Pumpkin Cheesecake Empanadas image

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

1 large egg white
1/2 teaspoon vanilla extract
1-1/2 teaspoons packed brown sugar
1-1/2 teaspoons aniseed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 ounces cream cheese, softened
1/4 cup canned pumpkin pie mix
1 large egg yolk, room temperature, lightly beaten
1 tablespoon finely chopped pecans, toasted
2 sheets refrigerated pie crust

Steps:

Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside. , In a small bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans., On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes. , Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.