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Apple Empanadas with Eliceo Lara, Baker Extraordinaire w/Recipe
Sponsored by Northgate Gonzalez Supermarkets.
Sugar free Apple Empanadas / 16 Empanadas

2 + 1/2 cups all purpose flour
1 + 1/2 sticks butter cut in small cubes
1 package cream cheese
2 egg yolks
2 + 1/2 tablespoons water
1 teaspoon ground cinnamon
2 tablespoons Splenda® granulated Zero Calorie sweetener

2 apples; preferably Granny Smith
40 g (3 tablespoons) butter
Pinch of salt
8 g (1/4 cup) Splenda® granulated Zero Calorie sweetener
5 g (2 teaspoons) ground cinnamon
8 g (1 tablespoon) cornstarch

For serving
240 grams heavy whipping cream, cold
2 teaspoons vanilla extract

Procedure-Preheat your oven to 350 F.
-Put the flour, cream cheese and butter in a big mixing bowl. Mix with the tip of your fingers or a pastry blender, making sure the mixture is not warming up, until all the fat has been coated with flour and the butter pieces are around the size of a dime.
-Add the rest of the ingredients for the dough and mix until completely incorporated. If the dough is too dry, add extra water as needed, just 1 tablespoon at a time.
-Transfer the dough to a floured counter and roll to a 1/2 inch thickness. Wrap it in plastic and transfer to the fridge.
-Peel and core apples. Dice them into tiny pieces and set aside.
-In a bowl, mix the salt, Splenda®, ground cinnamon and cornstarch.
-Melt the butter in a large skillet over medium heat. Allow the butter to brown slightly. Add apples and cook for 1 minute. Add the Splenda® mixture and cook for 1 to 2 minutes until thickened. Remove from the heat and set aside.
-Take the dough out of the fridge and roll to 1/8 inch. Using a round 4-inch cookie cutter, cut as many circles as possible. Put a tablespoon of filling in the middle of each circle and close properly using a fork. Poke twice each empanada on the top with a fork. Bake for 25 to 35 minutes. Remove from the oven and let cool before serving.

Nov 14, 2020 02:00 PM in Pacific Time (US and Canada)

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