Empanada De Durazno Recipe

Inspired by Caracol

Time1h

Serves6

peach turnover tossed in cinnamon sugar, glazed pecans, salted caramel ice cream

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Ingredients

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1
Prepare the Dough
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
2
Prepare the Filling
In a medium saucepan over medium heat, combine the diced peaches, sugar, and cinnamon. Cook for about 5-7 minutes until the peaches are soft. Allow to cool.
3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4 inches in diameter). Place a spoonful of the peach filling on one half of each circle. Brush the edges with egg wash, fold over, and press to seal.
4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
5
Prepare Cinnamon Sugar
In a small bowl, mix together the sugar and cinnamon. Once the empanadas are baked, toss them in the cinnamon sugar while still warm.
6
Serve
Serve warm with glazed pecans and a scoop of salted caramel ice cream on the side.