Nostalgia Electrics CEM200 Manuel D'instructions page 18

APRICOT EMPANADA FILLING
• 4 Cups Dried
Apricots, chopped
• 1½ Cups Water
• ¾ Cup White Sugar
• 1 Tsp. Ground
Cinnamon
• 1 Tsp. Ground
Nutmeg
• 1 Pinch Ground
Cloves
APPLE EMPANADA FILLING
• 2 Large Apples,
peeled and diced
• ½ Cup Apple Cider
• ½ Cup Granulated
Sugar
• ½ Tsp. Cinnamon
• / Tsp. Nutmeg
1
8
• / Cup Raisins,
1
8
optional
• 1 Tbsp. Cornstarch
BANANA EMPANADA FILLING
• 3 Cups Bananas,
sliced
• 2 Tbsp. Light or
Dark Brown Sugar
• 1 Tsp. Ground
Cinnamon
Place the dried apricots and 1½ cups of water
into a saucepan, and bring to a boil.
Cook for about 15 minutes, or until tender.
Remove from heat, and allow to cool slightly.
In a blender or large food processor, combine the
apricots with any remaining water, sugar, cinnamon,
nutmeg and cloves. Cover, and puree until smooth.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
In a medium saucepan, simmer diced apples, cider, sugar,
cinnamon and nutmeg over low heat until apples are soft.
In a small bowl, mix cornstarch with enough
water to form a thin consistency; stir into apple
mixture and cook until mixture thickens.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Sprinkle freshly baked empanadas with
cinnamon and sugar if desired.
In a large bowl, combine bananas,
sugar and cinnamon. Mix well.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Sprinkle freshly baked empanadas with powdered
sugar and serve with ice cream, if desired.
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