Empanadas recipe

Empanadas

Most of us are familiar with savory empanadas – delicious pastries stuffed with beef and egg, chicken or vegetables. However, dessert empanadas can be equally satisfying. The following dessert empanada recipe uses fruit and cinnamon for a delicious flavor. You can substitute the fruit preserves for many different kinds of fruit and feel free to experiment with this recipe.

Caramel apple empanadas are very tasty as well. You will also find that the dough, made from butter, flour, and cream cheese, goes perfectly with the sweet filling. Empanadas can be served as they are, either for a dessert, breakfast dish, or sweet afternoon snack, or with some whipped cream, ice cream, or chocolate sauce for an indulgent treat. You can wrap the unbaked dough and freeze it if you want to make extra. In addition, the baked empanadas can be frozen too.

Ingredients
Serves: +8
  • Butter ½ cup
  • Cream Cheese 1 package
  • sifted All-Purpose Flour 1 cup
  • Fruit Preserves 1 cup
  • White Sugar  cup
  • Ground Cinnamon 1 teaspoon
Per serving
Calories: 250 kcal
Proteins: 10 g
Fats: 10 g
Carbohydrates: 28 g
Method
1 hrs 25 minsPrint
  • Cream butter and cream cheese together
    Day Before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
  • Preheat oven to 350 degrees F (175 degrees C).
    At Baking Time: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
  • Roll chilled dough thin
    Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
  • Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.

empanadas

Empanadas, which are popular in Portugal, Spain, Latin America, the Philippines, and the Caribbean, are stuffed pastries. The word comes from the Spanish “empanar” which means to coat in bread or wrap. Looking at the history of empanadas, the first empanada recipe to appear in Mexico probably came from Galicia in Spain. The Moors, who occupied Spain for 800 years, are believed to be responsible for introducing the dish to Europe.

Middle Eastern cuisine has its own version of empanadas. Mexican empanadas are usually a breakfast item or dessert and often contain sweet fillings like fruit and cream, sweet potato or pumpkin. Caramel apple empanadas are also popular. Dessert empanadas are probably more common in Mexico than their savory equivalents, although cheese or chicken empanadas are well liked in the Chiapas region and Hidalgo boasts empanadas as its local dish.

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