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Dessert Empanadas

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
16 small empanadas
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine
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Similar to a mini-turnover, the sweet dough of an empanada is crispy and golden on the outside and bursting with fruit on the inside. Mmm! Enjoy empanadas for dessert or in the morning with coffee. 

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup milk
1 egg
1 tablespoon water
Confectioners' sugar (optional)
Instructions
  1. In the bowl of a food processor, combine flour, baking powder, and salt. Add butter and pulse until dough resembles coarse crumbs, about 30 seconds. Add milk and pulse until dough comes together into a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
  2. Preheat the oven to 375°. Roll dough out on a lightly floured surface to a 16x16-inch square of about 1/8-inch thickness. Cut dough into 16 four-inch squares.
  3. Whisk egg and water in a small bowl, then use a pastry brush to paint the edges of each square with the egg mixture. Place 1-1/2 teaspoons of guava paste or preserves and 3/4 teaspoon of cream cheese into the center of each square. Mash together lightly with a fork. Fold the edges of the dough over to create a triangle shape, firmly pinch the edges of the triangle together so the filling won’t leak out during baking, then fold the edges over.
  4. Place the empanadas on a greased baking sheet and brush with egg wash. Prick each empanada gently with a fork to allow steam to escape. Bake 20 to 25 minutes, or until golden brown. Allow to cool slightly, then serve warm. Sprinkle with confectioners’ sugar, if desired.

Filling

Ingredients
1/2 cup guava paste or fruit preserves, divided
1/4 cup cream cheese, divided
About The Author

The Old Farmer's Almanac Editors

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Comments

Nancy Marrison (not verified)

10 months ago

We call these “fried pies” in the South.

Hema (not verified)

10 months ago

Can I use wheat flour instead of all purpose flour for this recipe?

Hi, Hema. Whole wheat flour is more dense than all-purpose flour, so you can’t swap it in a 1 for 1 ratio. If you want to try it, sub out 1/4 of each 1 cup at first. This recipe uses 2 cups of all-purpose flour, so you would use 1/2 cup of whole wheat flour and 1-1/2 cups of all-purpose flour.