Pumpkin Caramel Empanadas {Guest Post}

Kid Friendly

Pumpkin Caramel Empanadas 1

Easy to make Pumpkin Caramel Empanadas made with Puff Pastry, the perfect fall recipe to add to your pumpkin collection!

GOOOOODD Morning! I have a special treat for you  {no pun intended} and am bursting to tell you!  Ok, I’ll tell you!  My awesome bloggy friend Gloria over at Simply Gloria is guest posting today, and let me tell you! You are going to want to make what she is bringing to the table! Not only are her pictures mouth watering but her recipes are amazing! Alright, without further adieu here is Gloria!

Hello, Joyful Healthy Eats readers! I’m Gloria from Simply Gloria and I am so excited to be over here! I’m taking over today while Krista is out having fun with her cute little family. She is my sweet bloggy friend and one of my co-hosts with Show Stopper Saturdays party! I just love her to pieces!

I love to make sweet treats all the time! My family loves when I make some Fried Cheesecake with Caramel Sauce. But, when you’re in the mood for something spicy… the Jalapeno Bratwurst Poppers are always a winner! I also do a few easy crafts, like a Ribbon Cake Banner to put on a cake from the bakery. It adds just a little bit more personality to the cake. So, today I want to share with you a sweet pumpkin treat that is super easy to make!

Pumpkin Caramel Empanadas are baked puff pastry layered around a pumpkin and cinnamon filling inside. Dusted and surrounded with cinnamon and sugar. Then, topped with drizzled caramel!
Side view of a line of pumpkin empanadas with caramel drizzle on a white rectangular plate
Puff pastry is so easy to work with if you haven’t attempted it yet. You can find it in a package from the freezer section in your grocery store. It comes with two sheets that are folded up into thirds. Take them both out of the package and cover with plastic wrap to thaw on your counter for about 30 minutes.

In the meantime, whip up your pumpkin filling for these empanadas you are going to create.
Four caramel pumpkin empanadas made with puff pastry on a white rectangular plate
Cream together your cream cheese, granulated sugar, pureed pumpkin (from the can!), one egg yolk, and vanilla. Put aside the egg white when you separate the yolk…you’ll be needing that shortly. The filling will be a little bit medium to thin consistency. It will thicken up inside the puff pastry when baked.

After the puff pastry sheets have thawed, gently unfold them. Cut and divide each sheet into 6 pieces. Spoon about one and a half tablespoon of the pumpkin filling onto the bottom half of each piece of cut pastry. Drop a few pieces of cinnamon baking chips. (These are found in the baking isle by the regular chocolate chips.)
A flaky pumpkin empanada made with puff pastry and drizzled with caramel sauce
Brush the bottom half edge of the pastry with water with the tip of your finger. Fold over the top part over onto the filling. Pinch together and the water on the bottom half will help seal it together. It doesn’t have to be perfect, as long as it is sealed. Place on a baking sheet covered with a baking mat or parchment paper to prevent burning and sticking.

Whisk the egg white that you had set aside, and brush the tops and sides of each filled pastry. Sprinkle the cinnamon and sugar mixture on top, heavily.
Side view of a line of pumpkin empanadas with caramel drizzle on a white rectangular plate
Bake in a preheated 375 degrees oven for 23-25 minutes. Or until golden brown on the bottoms and tops. Tip: Do not use glass baking pans, it seems to not want to brown the bottoms. The metal baking pans or stones work best.
Four caramel pumpkin empanadas made with puff pastry on a white rectangular plate
Serve and drizzle with your favorite caramel sauce or a quick homemade caramel sauce.

Enjoy, my friends!

I want to thank Krista for having me over here to share with all of you my Pumpkin Caramel Empanadas! It was a lot of fun!

Print
Caramel-Pumpkin-Empanadas-made-with-puff-pastry-Easy-to-make-@-SimplyGloria.com_

Pumpkin Caramel Empanadas

  • Author: Simply Gloria for Joyful Healthy Eats
  • Prep Time: 50 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 15 mins
  • Category: Desserts, Pumpkin, Holiday

Scale

Ingredients

  • 1 (17.3 ounces or 1.1 pound) package puff pastry (“ready-to-bake sheets”)
  • 4 ounces cream cheese, softened
  • 1/4 cup, plus 3 tablespoons granulated sugar, divided
  • 3 tablespoons pureed pumpkin
  • 1 egg, divided the yolk and whites
  • 1/2 teaspoon vanilla
  • 1/2 cup cinnamon baking chips
  • 2 teaspoons cinnamon

Instructions

  1. Take both frozen pastry sheets out of the package and cover with plastic wrap to thaw on your counter for about 30 minutes.
  2. Cream together your cream cheese, 1/4 cup of granulated sugar, pureed pumpkin, egg yolk, and vanilla. Set aside.
  3. Preheat oven to 375 degrees.
  4. After the puff pastry sheets have thawed, gently unfold them. Cut and divide each sheet into 6 pieces. Spoon about one and a half tablespoon of the pumpkin filling onto the bottom half of each piece of cut pastry. Drop a few pieces of cinnamon baking chips.
  5. Brush the bottom half edge of the pastry with water with the tip of your finger. Fold over the top part over onto the filling. Pinch together and the water on the bottom half will help seal it together. (It doesn’t have to be perfect, as long as it is sealed.) Place on a baking sheet covered with a baking mat or parchment paper to prevent burning and sticking.
  6. Whisk the egg white that you had set aside, and brush the tops and sides of each filled pastry. Sprinkle the cinnamon and sugar mixture on top, heavily.
  7. Bake for 23-25 minutes or until golden brown on the bottoms and tops.
  8. Serve and drizzle with your favorite caramel sauce.
  9. Enjoy!

Notes

Recipe by [Simply Gloria | http://www.simplygloria.com]

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }

Related Posts

17 Responses
  1. Julie @ This Gal Cooks

    These ARE amazing, Gloria and Krista! I wish I had one right now. I’m totally craving a sweet treat right now and this would be perfect! Pinned! Thanks for having Gloria as a guest on your blog, Krista! Great guest to have!

    1. Krista

      I know me too!! Pumpkin, caramel, and puff pastry flaking away… sounds amazing with a cup of coffee. Bascially Gloria rocks and I am so honored to have her as a guest post today!

  2. Tina @ Tina's Chic Corner

    I’ve never worked with puff pastry before but Gloria makes it look so easy! Definitely a must have goodie this time of year…goregous and tasty. 🙂
    Krista, you said it perfect…mouth watering and amazing stuff from Gloria as always!

  3. Anne ~ Uni Homemaker

    WOW, that looks absolutely amazing! This reminds me of these chocolate croissants my Dad used to buy at Costco (or Price Club is what it used to be). I loved them to pieces… they were so good. But these! These look waaaaay better and the best part —they’re homemade and pumpkin! 😀 Great job Gloria and Krista, thanks for sharing –pinning! 🙂

  4. Cindy Eikenberg

    Krista and Gloria, these are a seriously WOW! I’m sneaking a peak at work (don’t tell, ok?) 🙂 and how much would I love one of these right now? Gloria, you hit it out of the park….again! 🙂 So much fun to see two of my friends together! Pinning and will buffer tonight. Have a great and sweet day!

    1. Krista

      haha.. you’re too funny! I won’t tell you. I’m pretty sure Gloria always hits it out of the park, I don’t know how she does it. GREAT BAKER! Thanks for pinning Cindy!

  5. tahnycooks

    I want to pull off that top layer of cinnamon sugar and eat it right now!!! My O’ MY…..these empanadas look so good!! Great recipe Gloria and thanks Krista, for having such an awesome guest host!!

    1. Krista

      hahaah.. I know right! She is a creative sweet genius and basically rocks! 🙂 Can’t wait to try these and like that caramel off. YUM! Thanks for stopping by Tahny!

Leave a Reply