Crispy Orange Tempura Empanadas

1.In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.

2.Gradually add the cold sparkling water to the dry ingredients, whisking until the batter is smooth and slightly thick. Stir in the orange zest and set aside.

3.In another bowl, beat together the cream cheese, granulated sugar, heavy cream, vanilla extract, fresh orange juice, and egg yolk until smooth and creamy. This will be your orange cream filling.

4.Take a small amount of the tempura batter and dip a spoon into it. Place a spoonful of the orange cream filling in the center of a small circle of dough, then fold the dough over to create a half-moon shape. Seal the edges by pressing them together firmly, and crimp with a fork for a decorative touch.

5.Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

6.Carefully dip each empanada into the tempura batter, allowing any excess to drip off, then gently place it in the hot oil. Fry in batches, making sure not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side.

7.Once fried, remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.

8.Dust the warm empanadas with powdered sugar before serving.