Apple-Oaxaca Cheese Empanadas
WHAT YOU NEED
- 4 medium apples, peeled and chopped
- 5 ounces Cacique® Queso Oaxaca, shredded
- 2 tablespoons butter
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 2 sheets frozen puff pastry, thawed
- Egg wash (1 egg beaten with 1 teaspoon of milk)
- For the glaze:
- ¼ cup Cacique® Crema Mexicana
- ½ cup powdered sugar
- ¼ tsp vanilla extract
HOW TO MAKE IT
- Heat oven to 350°F. Line cookie sheet with parchment paper. In a saucepan, heat butter, apples, cinnamon, brown sugar and cornstarch over medium-high heat. Simmer about 5 minutes or until thickened and apples are a little bit tender. Set aside to cool slightly. Add the Cacique® Oaxaca Cheese and mix until well combined.
- Unroll puff pastry on a lightly floured surface. Roll out slightly and cut into 4 squares. Spoon apple mixture onto center of each square. Fold each in half diagonally to form the empanada (triangle); press edges together with a fork to seal. Transfer to cookie sheet and brush with egg wash. Use toothpick to make a few vents into each empanada. Bake for 25 to 30 minutes or until golden brown.
- While the empanadas are baking, prepare the glaze by mixing together Cacique® Crema Mexicana, powdered sugar and vanilla until smooth. Drizzle glaze over empanadas and serve.
