We it is officially 12 weeks until Christmas today! Whoop who’s excited !! For this week I thought I would share Christmas eve box ideas as an autumn caramel apple empanadas recipe.
Christmas eve boxes are one of the many new christmas crazes to have hit the UK in the past few year. So here are some of my favourite aswell as ideas of what to fill them with.
Christmas eve boxes.
Retailing at £30
Ebay seller dotty vintage.
Retailing between £3-£7
Studio catalogue and online. Retailing at 19.99
Retailing at £13-£14
I hope I have covered all price points, there are so many different designs and styles aswell as ones for individual children or ones big enough for the whole family.
Christmas eve box filling ideas.
- Reindeer food
- Christmas pjs
- Christmas book
- Christmas game / activity
- Christmas film
- Santa’s key
- Small toy
- Small soft toy
- Hot chocolate cone
- Candy cane
- Chocolate coins
The list is endless but hopefully this will get your imagination going and you can come up with some ideas perfect for your family.
Caramel apple empanadas.
These aren’t completely festive but they are defiantly autumn appropriate.
*Disclaimer this isn’t my recipe but it was just to good to keep to my self! caramel apple empanadas.**
64g / 1/2 cup light brown sugar
2 tbsp butter
1 tbsp lemon juice
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp corn flour
Dash of water
Premade short crust pastry at room temp
Extra sugar for sprinkling.
On a medium heat use a high sides skillet pan. Add the apples, sugar, butter, nutmeg,vanilla lemon and cinnamon. Cook for 5mins or until the butter and sugar have created a caramel sauce.
Mix corn flour and a dash of water together in a sperate bowl. Add it to the Apple mixture, bring to the boil and cook for a further 3-4 mins. Until it is thick and yummy.
Leave to cool completely.
Use a 3 1\2 inch round cutter to cut disk shapes. Line a baking tray with grease proof paper.
Place a small amount of mixture in the centre of your discs and fold in half like a pasty. Use a fork to crimp the edges together.
Use a sharp lift to pierce a tiny slit in the top of each empanada to help release the steam.
Egg wash and sprinkle with a light dusting of sugar.
Bake at 180° for 18-20 mins
Cook and enjoy. Serve with remaining caramel sauce or chantilly cream.
My 3yr old helped fill, fold and egg wash ours so I am sure yours will look much prettyer.
I hope you enjoy the first edition.
Please let me know how I did. And what you would like to see throughout these 12 weeks xx