Eggnog Empanadas
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8 servings
Eggnog Empanadas
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They may not be traditional, but these Eggnog Empanadas will have you licking your fingers and begging for another! They are a fun holiday twist on a favorite restaurant copycat.
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Ingredients
- 8 oz cream cheese at room temperature
- 1/2 cup sugar
- 1/4 teaspoon rum extract
- 1/8 teaspoon nutmeg freshly grated
- 8 flour tortilla Old El Paso, burrito sized
- 1/2 cup sugar
- 1/2 tablespoon cinnamon
- 1/8 teaspoon nutmeg freshly grated
- neutral cooking oil for frying, generic cooking oil
- Whipped Cream for serving, fresh
Instructions
- Place the cream cheese in a large bowl and beat until smooth. Add in the sugar, rum extract and nutmeg and beat until combined and creamy.
- If needed, place the tortillas in the microwave for 30 seconds to soften them up. Spread 1/8 of the mixture down the center of each tortilla. Fold in the sides, then roll like a burrito, making sure to roll tightly. If needed, secure the end with a toothpick.
- At this point, you can refrigerate the empanadas, if desired. If ready to fry, combine the sugar, cinnamon and nutmeg in a shallow bowl. Set aside.
- Heat about 1/2” to 3/4” of oil in a heavy skillet. Once the oil is hot, add the empanadas, working in batches to avoid crowding the skillet. Fry until browned on one side, about 1 minute, then flip and cook until the second side is browned. Immediately transfer the empanadas to the cinnamon sugar mixture and roll to coat, then transfer to a plate. Repeat with the remaining empanadas.
- Serve with whipped cream, if desired.
Notes
- Empanadas can be made ahead of time - make the empanadas until right before frying, and refrigerate until ready to fry.
- Once fried, the empanadas are best eaten the same day.
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