Jack-O-Lantern Apple Pumpkin Pastry
Total Time
38m
Prep Time:10m
Yields:6 Servings
Ingredients
1
¼ cup
¾ tsp.
½ tsp.
⅛ tsp.
⅛ tsp.
1
1 pkg.
(11.6 oz.)
Directions
Step 1
Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Add apples, sugar, cinnamon, ginger, clove and salt to small pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their juices. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates, and apples are tender, about 5-8 minutes. Transfer cooked apples to bowl and refrigerate until chilled. Add pumpkin to cooled apple mixture and mix to combine.
Step 2
Place puff pastry rounds on lightly floured work surface. Using a 4 1/2-inch pumpkin cookie cutter or sharp knife, cut out pumpkin shapes from pastry rounds. Place 6 pumpkin shapes on a prepared baking sheet. Spoon 2 heaping tbsp. of apple mixture in middle of pumpkin shapes. Moisten edges with beaten eggs.
Step 3
Using a sharp knife, cut Jack O-Lantern shaped faces out of remaining 6 dough rounds. Place Jack O-Lantern faces on top of filling. Crimp edges using a fork. Brush empanada tops with remaining egg.
Step 4
Bake until empanadas are puffed and golden-brown, about 15 to 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve.
Panela or Piloncillo can be too hard to chop. If this is the case, soften it in the microwave for 10 to 30 seconds to make chopping and grating easier.
Appetizer
Date, Olive and Brie Pastry
Dessert
Spinach and Cheese Puff Pastry
Dessert
Bumble Berry Cobbler
Dessert
Dulce de Leche Rolls
Dessert
Sweet Tartlets
Appetizer
Pastry Garden Tart
Appetizer
Asparagus and Manchego Tartlets
Panela or Piloncillo can be too hard to chop. If this is the case, soften it in the microwave for 10 to 30 seconds to make chopping and grating easier.
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Jack-O-Lantern Apple Pumpkin Pastry
Prep Time 10m
Total time 38m
Yields: 6 Servings
Ingredients
1
¼ cup
¾ tsp.
½ tsp.
⅛ tsp.
⅛ tsp.
1
1 pkg. (11.6 oz.)
Directions
Step 1
Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Add apples, sugar, cinnamon, ginger, clove and salt to small pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their juices. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates, and apples are tender, about 5-8 minutes. Transfer cooked apples to bowl and refrigerate until chilled. Add pumpkin to cooled apple mixture and mix to combine.
Step 2
Place puff pastry rounds on lightly floured work surface. Using a 4 1/2-inch pumpkin cookie cutter or sharp knife, cut out pumpkin shapes from pastry rounds. Place 6 pumpkin shapes on a prepared baking sheet. Spoon 2 heaping tbsp. of apple mixture in middle of pumpkin shapes. Moisten edges with beaten eggs.
Step 3
Using a sharp knife, cut Jack O-Lantern shaped faces out of remaining 6 dough rounds. Place Jack O-Lantern faces on top of filling. Crimp edges using a fork. Brush empanada tops with remaining egg.
Step 4
Bake until empanadas are puffed and golden-brown, about 15 to 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve.
