Ingredients
1 large egg white1/2 teaspoon vanilla extract1-1/2 teaspoons packed brown sugar1-1/2 teaspoons aniseed3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegEMPANADAS:3 ounces cream cheese, softened1/4 cup canned pumpkin pie mix1 large egg yolk, room temperature, lightly beaten1 tablespoon finely chopped pecans, toasted2 sheets refrigerated pie crust
Preparation
Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl, combine brown sugar, aniseed, cinnamon and nutmeg; set aside.
In a bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.
