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I personally use and love these products in my kitchen. I only recommend what I trust!
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Last year, during our annual Christmas Eve gathering, I wanted to surprise my family with something different. Tired of the usual cookies and cakes, I tinkered with my grandmother's empanada recipe, infusing it with the warm, comforting flavors of eggnog. The result? A chorus of 'mmmms' and requests for the recipe. Honestly, seeing everyone's faces light up made all the experimenting worthwhile. This recipe is now a holiday staple, and I'm thrilled to share it with you. I really hope you will enjoy it as much as we do and it becomes a holiday favorite, like it is in my home. I love this recipe, I am sure you will too. Lets get cooking!
These empanadas aren't just delicious; they're also surprisingly easy to make. The eggnog custard comes together quickly on the stovetop, and using store-bought empanada discs saves time without sacrificing that homemade taste. Don't skimp on the nutmeg, though—it's what gives these little pastries their signature holiday warmth. I find that the scent alone transports me back to cozy winter nights, surrounded by loved ones. It's truly magical, I'm telling you. I have to also say, I am pretty proud of myself when it comes to this recipe! If I can make it, you can make it too!
Required Equipments
- Medium Saucepan
- Whisk
- Mixing Bowl
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
- Fork
Eggnog and Nutmeg Empanadas with Rum Glaze: Frequently Asked Questions
Eggnog and Nutmeg Empanadas with Rum Glaze
These Eggnog and Nutmeg Empanadas with Rum Glaze are a festive treat, perfect for the holiday season. Flaky pastry filled with creamy eggnog custard, spiced with nutmeg, and drizzled with a boozy rum glaze—they're an unexpected twist on classic flavors that'll have everyone reaching for seconds.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Eggnog Custard: In a medium saucepan, whisk together eggnog, granulated sugar, cornstarch, and a pinch of salt until smooth. Ensure there are no lumps to prevent a grainy custard.
- Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. The custard is ready when it leaves a clear trail on the spoon's back when you run your finger through it.
- Infuse with Nutmeg: Remove the saucepan from the heat and stir in the ground nutmeg and vanilla extract. The nutmeg should be freshly grated for the best aroma and flavor.
- Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cooled. Cooling the custard properly ensures it sets well inside the empanadas.
- Prepare the Empanada Discs: Remove the empanada discs from the refrigerator about 15 minutes before filling to make them easier to work with. Keep them covered to prevent them from drying out.
- Fill the Empanadas: Place about 1-2 tablespoons of the chilled eggnog custard in the center of each empanada disc. Do not overfill, as this will make them difficult to seal.
- Seal the Empanadas: Fold the empanada disc over the filling to form a half-moon shape. Press the edges together to seal. For a decorative touch, crimp the edges with a fork.
- Chill the Empanadas: Place the filled and sealed empanadas on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes. Chilling helps the pastry hold its shape during baking.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Empanadas: Brush the empanadas with a lightly beaten egg wash for a golden-brown finish. Bake for 20-25 minutes, or until golden brown.
- Cool Slightly: Remove the empanadas from the oven and let them cool on a wire rack for about 10 minutes before glazing.
- Prepare the Rum Glaze: While the empanadas are cooling, whisk together the powdered sugar and rum in a small bowl until smooth. Add more rum, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Empanadas: Drizzle the rum glaze over the warm empanadas. Sprinkle with a little extra freshly grated nutmeg, if desired.
- Serve and Enjoy: Serve the Eggnog and Nutmeg Empanadas warm, letting the glaze set slightly before enjoying.
📝 Notes
- For a non-alcoholic version, replace the rum in the glaze with milk or eggnog.
- Feel free to experiment with different spices in the custard, such as cinnamon or cardamom.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 50 mg
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