- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- 8 Frescados 6″ 100% Whole Wheat Tortillas
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 2 large ripe peaches, pitted and thinly sliced
- 1 tsp minced fresh gingerroot
- 2 eggs
- 3/4 cup icing sugar
- 2 tbsp milk or water
- 1/2 tsp vanilla
- 1/4 cup finely chopped candied ginger
In large skillet, melt butter and sugar over medium-high heat; cook peaches and minced ginger, stirring gently, for 5 to 7 minutes or until softened. Remove from heat; let cool slightly.
Preheat oven to 425∞F. Lightly beat one of the eggs. Place one tortilla on clean work surface; brush with egg all around the edge. Place about 1/2 cup of the peach mixture on one side of the tortilla. Fold over the other half to enclose filling; press firmly to seal edges. Repeat with remaining tortillas and filling.
Place empanadas on large baking sheet. Whisk remaining egg with 1 tbsp water; brush over top of empanadas. Cut three small vent holes in centre of each empanada. Bake for 10 to 12 minutes or until golden brown; let cool completely.
Meanwhile, in small bowl, stir together icing sugar, milk and vanilla until smooth; drizzle over empanadas and sprinkle with ginger. Let stand until glaze is set.
Per 1/8 recipe