Eggnog Empanadas
The recipe Eggnog Empanadas is ready in about 27 minutes and is definitely a super lacto ovo vegetarian option for lovers of European food. This recipe makes 8 servings with 265 calories, 4g of protein, and 14g of fat each. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Many people really liked this side dish. It is brought to you by Taste and Tell Blog. It will be a hit at your Christmas event. 476 people were impressed by this recipe. A mixture of cinnamon, sugar, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so excellent. Similar recipes include Turkey and Mashed Potato Empanadas - Empanadas De Pavo, Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes), and Empanadas de Pollo (Fried Bolivian Chicken Empanadas).
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
½ tablespoon cinnamon
8 oz cream cheese, at room temperature
8 Old El Paso burrito sized flour tortillas
⅛ teaspoon freshly grated nutmeg
oil, for frying
¼ teaspoon rum extract
½ cup sugar
fresh whipped cream, for serving
Equipment:
bowl
microwave
toothpicks
frying pan
Cooking instruction summary:
Place the cream cheese in a large bowl and beat until smooth. Add in the sugar, rum extract and nutmeg and beat until combined and creamy.If needed, place the tortillas in the microwave for 30 seconds to soften them up. Spread of the mixture down the center of each tortilla. Fold in the sides, then roll like a burrito, making sure to roll tightly. If needed, secure the end with a toothpick.At this point, you can refrigerate the empanadas, if desired. If ready to fry, combine the sugar, cinnamon and nutmeg in a shallow bowl. Set aside.Heat about to of oil in a heavy skillet. Once the oil is hot, add the empanadas, working in batches to avoid crowding the skillet. Fry until browned on one side, about 1 minute, then flip and cook until the second side is browned. Immediately transfer the empanadas to the cinnamon sugar mixture and roll to coat, then transfer to a plate. Repeat with the remaining empanadas.Serve with whipped cream, if desired.
Step by step:
1. Place the cream cheese in a large bowl and beat until smooth.
2. Add in the sugar, rum extract and nutmeg and beat until combined and creamy.If needed, place the tortillas in the microwave for 30 seconds to soften them up.
3. Spread of the mixture down the center of each tortilla. Fold in the sides, then roll like a burrito, making sure to roll tightly. If needed, secure the end with a toothpick.At this point, you can refrigerate the empanadas, if desired. If ready to fry, combine the sugar, cinnamon and nutmeg in a shallow bowl. Set aside.
4. Heat about to of oil in a heavy skillet. Once the oil is hot, add the empanadas, working in batches to avoid crowding the skillet. Fry until browned on one side, about 1 minute, then flip and cook until the second side is browned. Immediately transfer the empanadas to the cinnamon sugar mixture and roll to coat, then transfer to a plate. Repeat with the remaining empanadas.
5. Serve with whipped cream, if desired.
Nutrition Information:
covered percent of daily need
