Description
A homemade Taco Bell Milk Bar Birthday Cake Empanada copycat with a cream cheese cake batter-flavored filling, pink glaze, and rainbow sprinkles. An unofficial version made with empanada dough for frying.
Ingredients
Scale
- 10 empanada dough discs (about 4–4½ inches wide), made for frying and without lard
- 4 oz (113 g) full-fat brick-style cream cheese, softened
- ½ cup (60 g) confectioners’ sugar, for the filling
- ¼ teaspoon alcohol-free OliveNation Cake Batter Flavor Fountain
- 1 large egg
- 1 tablespoon water, for the egg wash
- Neutral vegetable oil, enough for about 1½ inches in a deep pot
- ½ cup (60 g) confectioners’ sugar, for the pink glaze
- 1–1½ tablespoons heavy cream
- Alcohol-free pink food coloring, as needed
- 1 tablespoon rainbow sprinkles
Instructions
- Make the filling. In a medium bowl, mix the softened cream cheese, ½ cup confectioners’ sugar, and cake batter flavoring until smooth and well combined.
- Prepare the dough. Thaw the empanada discs according to the package directions. In a small bowl, whisk the egg with 1 tablespoon of water.
- Add the filling. Place about 1 tablespoon of the cream cheese mixture in the center of each dough disc. Leave about ½ inch around the edges so the empanadas can be sealed.
- Fold and seal. Lightly brush the edges with egg wash. Fold each disc in half over the filling, then press the edges firmly with a fork to seal.
- Heat the oil. Pour about 1½ inches of vegetable oil into a heavy, deep pot. Heat to 350°F (175°C), using a deep-fry thermometer to check the temperature.
- Fry the empanadas. Carefully add a few empanadas to the hot oil without overcrowding the pot. Fry for approximately 2–3 minutes per side, turning carefully, until golden brown and the dough is cooked through. Let the oil return to 350°F between batches.
- Drain and cool. Transfer the fried empanadas to a wire rack set over a baking sheet. Allow them to cool before adding the glaze.
- Make the pink glaze. In a small bowl, whisk the remaining ½ cup confectioners’ sugar with 1 tablespoon of heavy cream and a small amount of pink food coloring. Add a little more cream, if needed, until the glaze is thick but easy to drizzle.
- Decorate and serve. Spoon the pink glaze over the cooled empanadas and immediately add the rainbow sprinkles.
Notes
- Dough: Use empanada discs made for frying and without lard. Follow the package directions for thawing.
- Filling: Avoid overfilling the dough, and keep the edges free of filling to help prevent leaks during frying.
- Frying: Keep the oil near 350°F (175°C) and cook in small batches. Cooking times may vary depending on the dough and empanada size.
- Glaze: Let the empanadas cool before adding the pink glaze and rainbow sprinkles.
- Storage: Refrigerate leftovers within 2 hours and store in an airtight container for up to 3–4 days. Reheat unglazed empanadas until the filling reaches 165°F (74°C).
- Nutrition: Nutritional values are estimates per empanada, based on 10 servings. Actual values may vary depending on the dough brand, ingredient choices, portion sizes, and amount of oil absorbed during frying.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 empanada
- Calories: 260 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 4.8 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 19 mg