Pumpkin Cheesecake Empanadas

Total transparency: I made these Pumpkin Cheesecake Empanadas last week. I did so in anticipation of a special event that would take up my time this week. Further transparency: I only named these “empanadas” because most people know them by that name. In our family, they’re called pastelillos (pahz-tay-LEE-yos). These flaky pastries are usually filled with savory delights. This time, however, I’m making things a little bit sweeter. You wanna know why? Well, I’ll tell ya’ why!

THIS happened!!

My favorite Soldier returned from his nine-month deployment this past weekend. The ceremony was nothing short of emotional. Long by most redeployment ceremony standards. The wait during the speeches and the singing of the Army song feel unbearably long when you’re waiting to hug someone. Especially when you’ve waited over nine months for said hug. But, I got it. I thought I was going to choke the crap out of him with that hug; he’s tough though. He survived like a champ. Man! My hair is really gray, isn’t it? No matter.

Now that we’ve come down from our emotional high, it’s back to everyday life. That, most certainly, means fulfilling the Soldier’s every edible whim. I, honestly, think he begins a list of “must-eats” as soon as he starts his deployments. He jots down every hankering and craving, then submits said list to me right after he drops his bags in the foyer (where they don’t belong). I indulge him for about a week before I tell him (and his list) to, “Stick it where the sun don’t shine.” It’s only a honeymoon period, after all.

These pumpkin cheesecake empanadas are chameleons. They make the most delicious breakfasts, but they also double as an exquisite dessert. Here’s how to make them…

Pastelillo dough is extremely easy to make. It’s also very easy to purchase. You can grab my recipe in my cookbook: Taste & See Cooks: Recipes to Inspire, Equip, and Enjoy (available for purchase now)! Or, you can pick up a pack in your grocer’s international foods freezer section. If you choose the homemade route, make sure to allow the dough to rest for at least 30 minutes before rolling it out. This will help to avoid shrinkage (no pun intended, I mean, really!) While you wait, prepare the pumpkin cheesecake filling.

Naturally, we must start with room temperature cream cheese. Working with cream cheese straight from the fridge is a recipe for lumpiness. No bueno. Allow your cream cheese to come to room temperature by leaving it out on the counter for at least 6-8 hours. Read my rationale behind why that’s okay: here. In addition to the cream cheese, we’ll also need pureed pumpkin. Now, you can either roast your diced pumpkin and puree it yourself; or you can use the canned stuff. I’m not judging, just make sure it’s legit pumpkin.

An egg, some brown sugar, and my Pumpkin Spice Blend are all that’s needed to create our sweet pastry filling. Place them all in a mixing bowl. Be sure to use the smallest one you own (<—sarcasm). That’s the ticket. I amaze myself sometimes.

Blend with an electric hand mixer, or a stand mixer, until perfectly smooth.

Roll out a disc of pastelillo/empanada dough into a 6″ circle. Using a 2oz portion scoop(also known by it’s less pretentious name: “ice cream scoop”); scoop a portion of the pumpkin cheesecake filling onto the lower half of the circle.

Wet your fingers with water and moisten the lower rim of the circle of dough.

Fold the top half of the dough over the bottom and press to seal. Fold over a 1/4″ border to completely seal in the filling.

Now, I like to create a decorative edge on my pastelillos. What I do is I use the index finger of my non-dominant hand (left) as a sort of “placeholder” for the dough that my right index finger is folding over. Alternatively, you can use the tines of a fork to create a crimped edge. The goal is to make sure your pastelillos won’t break open during frying. If they do, it’s not a show-stopper, it’ll just make for some messy oil. Continue forming the pastelillos until you’ve used up all of the filling.

Heat your peanut or vegetable oil to 350-375°F. You’ll see the oil start to make waves, like pictured.

Carefully, slip your pastelillos into the hot oil- two, or three, at a time, depending on how fast you can flip them without splashing oil everywhere. Fry just until you see a bubble forming in the dough. When you see that, flip the pastelillo using a pair of tongs. If you allow this bubble to grow any larger, it’ll cause the pastelillo to become “top-heavy”. The pastry will want to right itself to the side where the bubble is and will fry unevenly. Fry for a total of 8 minutes, or until a deep golden brown. Remove from the oil and allow to drain on brown paper bags, or paper towels.

While you’re frying, combine granulated sugar and ground cinnamon in bowl. After the pastelillos have drained well, coat them in the cinnamon-sugar- right next to your fake, horribly-colored pumpkin which you had to use because you can’t find real pumpkins anywhere in town. I digress. Coat the dang thang.

Pile them up and keep an eye out for roving hands.

Serve warm or at room temperature. Like I said, these make a perfect breakfast with a side of fruit and coffee. They are also perfect on their own as a dessert! Pin the recipe for later and share with your friends. Oh! And would you be so kind as to welcome my Soldier back home? Thanks!

Try out these other “wish-list” menu items:

Cinnamon Cheesecake with Spiced Poached Pears

Chèvre & Prosciutto Flatbread Topped with Figs & Arugula