Enjoy the distinctive flavor of piloncillo in these delicious piloncillo empanadas. For those who don’t know what piloncillo is, it is unrefined sugar (unprocessed), sold in the shape of cones, and it has an intense molasses flavor. Piloncillo is a basic ingredient in Mexican cooking, used to sweeten atole, pudding, and candied pumpkin. But, you can also use it as a filling for empanadas. When baked, piloncillo melts and turns into a soft and sweet filling which goes perfect with a cup of coffee.
Provided by: SmallRecipe.com
Total time: 30 minutes
Prep time: 15 minutes
|2 to 3 piloncillo cones|
|1 (14 oz) box of pie crust|
|1 tablespoon milk|
|1 egg, slightly whisked|
|2 tablespoons granulated sugar (optional)|
- Grate the piloncillo until you get 2 cups of grated piloncillo.
- Preheat the oven to 350°F. Spray a baking tray slightly with cooking spray.
- Extend the pie crusts on a surface slightly dusted with flour. Cut each crust into 4 triangles. Fill each triangle with 3 to 4 tablespoons of grated piloncillo. Moisten the edges of each pie with milk.
- Fold the dough triangles in half and seal the edges with a fork. Pierce the center of each empanada with a fork to let the vapor come out.
- Arrange the empanadas on a baking tray. Brush the beaten egg over the empanadas and dust some granulated sugar if you want.
- Bake the empanadas at 350°F for 12 to 15 minutes or until slightly golden brown. Remove from the oven and enjoy them with a cup of coffee.
ServingSize 1 Serving