10/06/2026
Pecan Pie Empanadas using pie crust!
These are so easy to make and delicious. The perfect dessert for your fall festivities, potlucks or just to sweeten up your day.
Ingredients:
Filling:
½ cup light brown sugar
½ cup finely chopped pecans
⅛ teaspoon salt
1½ tablespoons unsalted butter, melted
½ teaspoon vanilla extract
A dash of cinnamon
Assembly:
1 large egg yolk
2 teaspoons sugar (for sprinkling)
1 package refrigerated pie crust (about
14 oz total), kept cold until ready to use Instructions:
Mix the filling in a medium bowl, stirring together the brown sugar, pecans, salt, and cinnamon.
Add the melted butter and vanilla extract. Mix until evenly and set aside.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Unroll the pie crusts on a lightly floured surface.
Using a 4- to 5-inch round cutter (or an upside-down bowl), cut out as many circles or shapes as possible, re-rolling scraps if needed.
Place about 1 tablespoon of the pecan mixture in the center of each dough circle. Whisk together the egg yolk.
Lightly brush the edges with egg wash, fold into a half-moon, and press to seal.
Using a 4- to o-men round couer tor an upside-down bowl), cut out as many circles or shapes as possible, re-rolling scraps if needed.
Place about 1 tablespoon of the pecan mixture in the center of each dough circle. Whisk together the egg yolk.
Lightly brush the edges with egg wash, fold into a half-moon, and press to seal.
Crimp the edges with a fork and cut a small vent on top.
Brush the tops of the empanadas and sprinkle lightly with the sugar.
Arrange on the prepared sheet and bake for 18-22 minutes, until golden brown and crisp.
Let cool for about 10 minutes. Serve warm or at room temperature.
