Peppermint Mocha Coffee Custard Empanadas

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Cuban coffee, Macchiato, Turkish coffee, Cappuccino, American coffee, Espresso…I love coffee.  It’s an essential part of my day.  I especially like my coffee sweet and creamy, complemented by something sweet and delicious, like one of my favorite desserts, empanadas. I drink coffee in the morning, afternoon, after a meal and of course share a cup with friends and visitors. I love inviting people over for a cup of coffee and dessert.

Peppermint Mocha Coffee Custard Empanadas

When I was approached by International Delight to create a dessert with one of their flavored coffee creamers, which I use to flavor and sweeten my perfect morning cup of joe, I knew that Empanadas would be the ideal  marriage of their flavored creamer and a decadent dessert.

creamer_at_walmart

I selected the Peppermint Mocha International Delight flavored creamer that I purchase at Walmart for its holiday seasonal appeal and because I plan on serving them at my impromptu get-togethers when I have friends and family over for a cup of coffee and conversation this time of year.

Empanadas_ingredients

5 from 3 votes
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Peppermint Mocha Coffee Custard Empanadas

Author Cesar Diaz

Ingredients

  • 12 empanada discs or pie crust
  • 1 egg
  • 2 tablespoons of water
  • COFFEE PEPPERMINT MOCHA CUSTARD
  • 1 ½ cups International Delight Peppermint Mocha creamer
  • 1 large egg yolk
  • 3 tablespoons sugar
  • 1 tablespoon of instant coffee
  • 1 ¾ tablespoons cornstarch
  • ¼ teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • For DRIZZLE
  • 1 cup semisweet chocolate chips
  • 4 teaspoons shortening
  • 1 large peppermint candy cane crushed

Instructions

  1. Remove frozen empanada discs from freezer and let thaw.
  2. To make the filling bring the milk, orange zest and cinnamon stick to a slow simmer over medium heat. Watch the milk carefully so it doesn’t scorch or boil over.
  3. Simmer for 10 minutes and reduce the heat down to low.
  4. Mix together the yolk, sugar, cornstarch, extract and salt in a small bowl.
  5. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly.
  6. Repeat with another tablespoon milk.
  7. Add the egg mixture to the milk pot and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes.
  8. Allow mixture to cool to room temperature for 30 minutes before using.
  9. Preheat your oven to 375°F.
  10. Place empanada discs on waxed paper.

  11. Put one tablespoon of peppermint mocha coffee custard in the center.
  12. Using a brush moisten the edges with water.
  13. Seal the edges together by pressing down on them with a fork.
  14. Mix the egg with the water to make egg wash.
  15. Glaze the tops with beaten egg.
  16. Sprinkle with brown sugar.
  17. Bake on a lightly oiled baking sheet or on parchment paper until golden, about 10-12 minutes.
  18. Mix chocolate chips and shortening in a small saucepan over low heat.
  19. Stir until the chocolate melts and is smooth.
  20. Place the cooled empanadas on a cookie sheet lined with waxed paper.
  21. Drizzle the melted chocolate over the tops and sprinkle with crushed candy cane.
  22. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until the chocolate is firm.

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Peppermint Mocha Coffee Custard Empanadas

Peppermint Mocha Coffee Custard Empanadas

You can share the Spirit of the Season by participating in the International Delight contest here. Just make video, take photo or tell a story for a chance to win.

 

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