1 cup water
3/4 cup ( 1-1/2 sticks) unsalted butter
2 tablespoons granulated sugar
1 teaspoon fine salt
2-3/4 cups all-purpose flour
8 ounces cream cheese, at room temperature
1/4 cup honey
1 large egg
2 tablespoons all-purpose flour
1/2 cup chopped California walnuts
1 large egg
1 teaspoon water
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour.
Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.
In a medium bowl, use an electric or stand mixer to beat the cream cheese and honey until well combined.
Add the egg and beat until combined. Stir in the walnuts. Mixture will be runny. Set aside while you roll out the dough.
On a lightly-floured surface, roll the dough out to about 1/4-inch thickness. Cut out 5-inch circles. Roll each circle slightly to further flatten before sealing the corners to prevent the filling from running out while assembling.
Pour about 1-1/2 tablespoons of filling inside each pocket. Press the edges firmly to seal. Crimp with the back of a fork. (At this point the unbaked empanadas can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, just add about 3 minutes to the baking time.)
In a small bowl, beat the egg with 1 teaspoon water. In another small bowl, combine the sugar and cinnamon. Brush the empanadas with egg wash then sprinkle with the cinnamon sugar.
Bake until golden brown, about 20 minutes. Serve immediately.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
