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Eggnog Empanadas
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Eggnog Empanadas

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.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 8 servings

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.