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Pumpkin Cheesecake Empanadas



– 1 package pre-made puff-pastry sheets (11.6 oz/12ct) – ½ cup pumpkin puree – ¼ cup Real California Queso Fresco, crumbled – 2 tablespoons brown sugar – ½ teaspoon pumpkin spice – 1/8 teaspoon salt – 2 tablespoons Real California Crema Mexicana :Cheese, Hispanic Dairy, Queso Fresco, Crema, Hand Pie, Pumpkin, Pumpkin Spice
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Prep: 30 minutes

Bake: 15 minutes

Yields: 12 empanadas

Preheat oven to 400 degrees Fahrenheit.

Bring puff pastry to room temperature.

Mix pumpkin puree, Queso Fresco, brown sugar, pumpkin spice, and salt together in mixer until completely combined. Set to the side.

Line a baking sheet with parchment paper and set to the side.

Cut out 6-inch rounds from puff pastry using a cookie cutter.

Place dough in pocket pie press and fill the center with 1 tablespoon pumpkin mixture. Fold press to enclose empanada.

Place each empanada on parchment paper lined baking sheet two inches apart. Brush the top of every empanada with Real California Crema Mexicana using a pastry brush.

Bake for 15 to 17 minutes or until golden.

Remove from oven and transfer to a cooling rack for 10 minutes.

Recipe created by Nicole Presley/@presleyspantry for the CMAB