Empanadas cu pere și gingerbread

Directions

1. 1Place all the dry ingredients: flour, brown sugar, dry spices and salt in a food processor and mix well.
2. 2Add the butter pieces and pulse until mixed.
3. 3Add the eggs, molasses, freshly grated ginger and 2 tbs water, mix until a clumpy dough forms. Add the additional water one tablespoon at a time if needed.
4. 4Remove the gingerbread dough from the food processor and knead it a couple of times.
5. 5Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
6. 6On a floured surface, roll out the dough into a thin sheet
7. 7Cut out round disc shapes for empanadas, use a round dough cutter as a mold or a small plate or cup that you then use a knife to gently cut around. Choose how large based on whether you want small or medium sized empanadas. For sweet empanadas, I usually make them smaller so that you have the perfect size for dessert. It also makes the empanada assembly easier if they are small.
8. 8Use the empanada discs immediately or store in the refrigerator until ready to use. You can also layer them with wax paper and freeze to use later.
9. 9In a large sauce pan, combine the water, panela or piloncillo (whole or grated), cinnamon, ginger and cloves. Cook over low heat until the panela or piloncillo has dissolved and you have a syrup.
10. 10Add the quartered pears and bring to boil, cook over medium –medium high heat for 25 minutes. The secret to keep the pears from turning to mush is to NOT stir them
11. 11Remove from the heat and let the pears cool down
12. 12Cut the pears into smaller pieces to make it easier to fill the empanadas
13. 13Place a spoonful of the ginger caramelized pears on the center of the empanada disc.
14. 14Brush the edges of the empanada disc with the egg whites; this will act as a form of glue that will help seal the empanadas.
15. 15Fold the empanada discs and seal the edges gently with your fingers. Sweet empanada dough is more fragile than savory empanada dough so you can try to twist and fold the edges of the empanadas with your fingers, but it’s much easier to use a fork to seal the edges.
16. 16Lightly brush the top of the empanadas with the egg yolk wash; this will give them a nice golden glow when baked.
17. 17Sprinkle each empanada with a little bit of the demerara sugar.
18. 18Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
19. 19Bake the empanadas in a pre-heated oven at 375 F for 15-20 minutes. The exact time will vary based on your oven and size of the empanadas
20. 20Serve the pear empanadas warm. They are still good served cold, but taste much better when eaten warm.