Cornstarch Unsalted TACO BELL

Cornstarch Unsalted TACO BELL

Ingredients:
1 tablespoon cornstarch
6 tablespoons (3/ stick) unsalted butter

Directions:
4
1/ cup packed light brown sugar
4
1/ teaspoon ground cinnamon
4
1/ teaspoon ground allspice
4
1 cup heavy cream
31/ cups baking mix, such as Bisquick
2
1. Preheat the oven to 400°F. Coat a sheet pan lightly with butter or cooking
spray.
2. Mix the apples with the cornstarch.
3. Melt 4 tablespoons of the butter in a skillet and add the apples, brown sugar,
cinnamon, and allspice. Cook over medium heat, stirring until the mixture
thickens and the apples are softened.
4. Remove the pan from the heat and mash the apples with a fork, then set the
mixture aside.
5. Stir the heavy cream into the baking mix with a fork until the mix is moistened.
Knead the dough a couple of times on a floured surface, then roll it out to a 15 by
20-inch rectangle, 1/ inch thick.
2
6. Cut the dough into twelve 5-inch squares. Fill the center of each square with a
tablespoon of the mashed apples.
7. Fold over one side of the dough, either into a rectangle or triangle shape, and
press the edges together with the tines of a fork.
8. Arrange the empanadas on the prepared sheet pan. Melt the remaining 2
tablespoons butter and brush onto the top of each empanada. Bake for 18 to 20
minutes, until golden brown. Serve warm.
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Makes 12 empanadas
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A light dusting of powdered sugar makes a nice finishing touch.
TACO BELL
Crispitos
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THIS IS A VERSION OF A TRADITIONAL MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR TIMES
WHEN YOU HAVE FLOUR TORTILLAS THAT ARE BEGINNING TO DRY OUT. A DRIZZLE OF