INGREDIENTS

24  4.5" Heat Pressed Flour Tortillas (28671)  
3/4 cup Asian Pear , peeled and diced 
1/3 cup Dried Diced Date  
1/3 cup Dried Cranberries  
1 1/2 Tbsp.  Honey  
3/4 tsp. Ground Cinnamon  
1/4 tsp. Fresh Grated Nutmeg  
 Egg Wash , as needed 
Green Tea Ice Cream , see related recipe 
Five Spice Caramel Sauce , see related recipe 
Macha Green Tea Powder , as needed   

DIRECTIONS

1.) Preheat deep fryer to 350°F.

2.) In mixing bowl, combine pear, dates, cranberries, honey, cinnamon, and nutmeg.

3.) To Assemble Mini Empanadas: Place 1 scant tablespoon of fruit/spice mixture on center of warm tortilla. Brush outside edges of tortilla with egg wash, fold in half to close and secure with toothpics to keep closed.

4.) To Make Empanadas To Order: Fry two empanadas for 2 minutes or until golden and flaky and plate with 4 ounces scoop Green Tea Ice Cream, drizzle with 1 ounce caramel sauce and garnish with dusting of macha powder and serve immediately.

Recipe Using Same Product(s)

• 

  Lobster Roll Tacos

• 

  French Toast Tortilla Stack

• 

  Fried Mushroom Po’boy Tacos

• 

  Pork Belly Chicharron Party Sopes

• 

  Mini Tortilla Sopes with Cotija Cheese