Flour Tortillas (large size)
Pumpkin Filling:
... 8 ounce block cream cheese (room temperature)
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Cream together cream cheese and sugar until smooth. Then blend in canned pumpkin, vanilla and pumpkin pie spice.
Put about 1/3 cup of pumpkin filling in the center of each tortilla and spread around covering tortilla close to the edges. Roll up carefully and secure with a toothpick.
Drop each empanada in a pan of heated vegetable or canola oil. Heat oil to 350 degrees. Fry til golden brown. Place on paper towel to drain. ***Remove toothpick after frying!
Then roll each empanada in a mixture of:
1/2 cup sugar
1/8 cup cinnamon
Dip in Cool Whip or whipped topping.
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