No campfire meal is complete without soothing dessert. These tangy little treats will set you apart as a true Tinfoil Gourmet.
Prep Time: 20 min.
Cook Time: 20 – 30 min. Depending on amount of coals
Servings: 6 – 8
- 1 – box 9″ pre made pie crusts. The box usually contains 2 shells
- 1 – Lime
- 1 – Can of Cherry Pie Filling (30 oz)
- 1/2 cup – Sugar
- 1 – Egg
- 4 tlbs. – Butter
- 1/4 tsp. – Rum Extract
To make the cherry filling, mix cherry pie filling, 1/4 cup of sugar and the juice of one lime in a mixing bowl. Stir until well mixed. Separate the egg yolk and put into a small bowl with a brush for an egg wash. Layout the pie crust and using a biscuit cutter, cut as many circles as you can. If don’t have a cutter you can use a plastic cup. On a tinfoil sheet place one of the dough circles and lightly brush some egg wash around the perimeter of the circle. Add a tablespoon of cherry filling to the center and fold over making a half crescent. Using a fork crimp the seams together, the egg wash should help keep them together. Next, cut one or two slits in the top of the crust for venting. Then fold the Tinfoil packet.
To make the the butter rum icing melt the butter a place in mixing bowl. Stir in 1/4 of sugar and 1/4 teaspoon of Rum Extract. When incorporated pour mixture in a sandwich sized ziplock bag. you can warm it up before using by dropping the bag into a pot of water but leave the bag sealed.
After cooking the empanadas you can add the icing by cutting the corner off the zip lock bag making a ready made icing bag. Drizzle the icing on top a back and forth manner.
Now you can sit back, watch the pure joy come over your fellow campers when they dig in and know you are a Tinfoil Gourmet!!
- Cook time may vary so keep an eye on your little treasures.
- You can sprinkle sugar granules on the top before closing the packet to give a little extra touch.