Pumpkin Caramel Empanadas {Guest Post}

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!

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.

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.)

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.

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.

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!

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