The word comes from the Spanish verb empanar, meaning to wrap or coat in bread. Today they are made in many countries including Spain and the Americas.

Pronounced em-pah-nah-th ah, they can be sweet or savory and filled with meat, vegetables, and a variety of additions such as raisins or nuts. This particular recipe includes fresh pumpkin and chopped walnuts for a tasty combination, but feel free to experiment and add your favorite ingredients, the options are endless!

Flour sack towels can have multiple uses but are great for covering bread dough while it’s rising. The weave is slightly looser compared to a typical tea or dish towel. Because they aren’t dyed, they’re safe to use around foods. A good quality flour sack towel is low lint, low pill, and lightweight enough to allow dough to rise, while maintaining enough coverage to prevent drying out and crusting. They should have finished, clean fabric edges that won’t unravel with repeated use so they don’t end up in your recipe.

Let me know if you make these in the comments below!