I am overjoyed, my mom is with me for a short visit. We have passed the days sipping coffee, walking at the park and talking food. She is my idol. In the kitchen she is queen. Every cherished childhood food memory has included my mom and one of her flavorful plates of food. Her patience, her ease feeding large crowds, the creativity of shaping a few ingredients into something extraordinary..she’s talented I tell you and I hope to be half the cook she is one day.
Today as we walked at the park our conversation turned to empanadas. I can clearly remember her sitting at the table pinching the dough of her famous pumpkin empanadas. We huddled around her to watch, listen and await for our little piece of dough she would pinch off with her steady hand. We rolled our little dough, slapped it, made long worms, shaped it then quickly became bored as she retrieved the first batch of empanadas from the oven. As we sat enjoying our treat, she would continue shaping her empanadas, enough for my father’s hearty appetite, plenty for our neighbor, a few for her brother and a little stash she would freeze for those unexpected mid year cravings.
As we walked I suggested we try something different, a new combination of flavors with a dough not like hers at all. She agreed excitedly as she relishes the opportunity to spend time in the kitchen. We began after dinner, in my temporary apartment kitchen. As we sat around rolling, filling, pinching, egg washing and dusting the empanadas we laughed, she shared stories and my girls huddled around us. Before they even asked, she pinched a piece of dough for them, set them aside to their task and gave me a little smile. I am overjoyed. Have a wonderful weekend!
A twist. A infusion. A risk. A treat! A empanada dough made with cream cheese, filled with Nutella and Queso Asadero. Dusted with cinnamon sugar and baked until golden brown. A savory/sweet empanada combination of warm cheese that oozes together with chocolate hazlenut spread.
Queso Asadero ~The traditional use for this mild, chewy cheese is a filling for chiles rellenos and a popular Mexican dish called chile con queso. In Qaxaca trompillos (wild berries) are used in the cheese making process and this imparts a distinctive flavor not found in Northern Mexico or in the U.S. versions.
Substitutes: Teleme, Muenster, Jack, Fontina from gourmet sleuth .com
Empanadas de Nutella y Queso
by Sweet Life
by Vianney Rodriguez
makes 15- 20 empanadas or 30 empanaditas
8 ounces of cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 1/2 cups all purpose flour
1/2 tsp sea salt
1 egg lightly beaten with 1 tsp water
1 tbsp cinnamon
1 tbsp sugar
queso asadero 16 ounces, cut into small cubes
Preheat oven to 375 degrees and lightly grease a baking sheet.
In a mixer bowl combine cream cheese and butter until well blended.
Scrap down sides to fully incorporate.
Add the flour and salt. Mix well.
Turn the dough out onto a lightly floured surface and gently knead for about 1 minute.
Wrap in plastic wrap and refrigerate for at least 20 minutes.
On a lighlty floured surface, roll out dough to 1/4 inch thick.
Divide dough and roll out each piece to 1/8 inch thick.
Using a glass, circle cookie cutter or knife cut desired rounds.
Larger for empanadas or smaller circles for empanaditas.
Place a cube of cheese in middle of dough and top with Nutella
Fold over dough and seal or crimp tightly with fingers or fork.
Arrange on baking sheet and brush tops with egg wash.
Combine sugar and cinnamon and sprinkle over empanadas.
Bake 12- 17 minutes, rotate pan if uneven baking.