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Sweet Empanadas
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Brief Description
These sweet and fruity empanadas are a delicious South American dessert and hand-held treat perfect for family get-togethers or parties. Choose the apple or pie filling or use your favorite fruit preserve or pie filling to make it easier.
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Main Ingredient
fruit filling
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Category: Desserts
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Cuisine: American
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Prep Time: 180 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarradmin
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Posted On: Apr 23, 2014
Number of Servings:
Ingredients:
- 1/2 cups - butter chilled, 1 stick
- 4 ounces - cream cheese chilled
- 1 cups - flour plus 3 tbsp.
- 1 tablespoons - sugar
- 1/2 teaspoons - salt
- 1/2 teaspoons - vanilla
- 1 tablespoons - butter
- 2 - firm green apples like Granny Smith
- 1/4 cups - sugar
- 1 teaspoons - cinnamon
- 2 tablespoons - brown sugar
- 1 tablespoons - corn starch
- - pinch of salt
- 3 tablespoons - dulce de leche optional
- 8 ounces - frozen sweet cherries thawed
- 3 tablespoons - sugar
- 3 ounces - water divided
- 1 tablespoons - cornstarch
- 1/8 teaspoons - almond extract
- 1/2 cups - powdered sugar
- 2 teaspoons - water more if needed
- 1/8 teaspoons - almond or vanilla extract
Directions:
Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly (or in stand mixer or with hand mixer, stir briefly). Add the butter (cut into 1 tablespoon pieces) and the cream cheese (also cut into pieces) to the bowl and pulse several times (or beat for a couple of minutes with mixer), just until mixture starts to come together. Add the vanilla and pulse twice more briefly.
Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.
Make the filling:
For Apple Filling - Peel and core the apples, then cube them. Place apples in a saucepan with the butter, sugar, brown sugar, salt, and cinnamon. Stir over medium heat, cooking until apples are just tender.
In a small bowl, mix a tablespoon or two of water with the corn starch until smooth. Add corn starch mixture to the apples and cook, stirring, until mixture starts to thicken. Remove apples from heat & stir in optional dulce de leche until well mixed. Chill apple mixture for at least one hour, stirring occasionally.
For Cherry Filling -
In a large saucepan, combine cherries, sugar and 1/4 cup of water over medium high heat. In the meantime, whisk remaining water together with the corn starch in a small bowl. Once cherry mixture begins to boil, reduce heat and add corn starch mixture, stirring constantly for a minute until thickened. Remove from heat and stir in almond extract; set filling aside to cool slightly.
Remove chilled dough from fridge and let rest on counter for 10-15 minutes before dividing into 4 equal portions. Roll out dough onto lightly floured surface to about 1/4 to 1/8-inch thickness. Cut circles of dough about 4-6 inches in diameter, depending on your preference of size.
Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp (or use a fork to crimp) the flattened edge over itself decoratively. Repeat with each remaining empanada. Chill empanadas for about an hour for best results (or 15 minutes in freezer) before baking.
Preheat oven to 350 degrees F. Lightly grease a couple of cookie sheets or line them with foil and then lightly grease the foil. Place empanadas on prepared baking sheets. Mix an egg yolk with a little bit of water and brush over empanadas, using a pastry brush. If desired, sprinkle a little bit of raw sugar over the tops. Bake for about 20 minutes or until puffed slightly and golden brown on top.
These are best eaten warm and can be reheated in a low oven. If desired, mix together glaze ingredients and drizzle over baked empanadas or sprinkle with powdered sugar just before serving.
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