Dessert Empanadas Recipe
Make Dessert Empanadas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finish / Topping
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.
- 2
Cut in fats
Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Add ice water
Sprinkle 6 tablespoons ice water over the mixture a tablespoon at a time, gently stirring with a fork after each addition. Stop when the dough just holds together when pinched—do not overwork. You may not need all the water or you might need a tablespoon more depending on humidity.
- 4
Chill dough
Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the fats for flakier empanadas.
- 5
Roll out and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 4.5- to 5-inch round cutter (a small bowl or plate works) to cut circles. Re-roll scraps and repeat until all dough is used. You should get about 12-14 rounds depending on cutter size.
Filling
- 6
Prepare apple (if using)
If using apple, peel, core, and finely chop the apple. Toss chopped apple with 1 teaspoon lemon juice to prevent browning and set aside.
- 7
Make cream cheese filling
In a medium bowl, beat 8 oz softened cream cheese with 1/2 cup packed brown sugar and 2 tablespoons granulated sugar until smooth and creamy. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until evenly distributed. Fold in the chopped apple (or 1/2 cup raisins) until combined. The filling should be thick but spreadable.
Assemble & Bake
- 8
Preheat oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- 9
Fill empanadas
Place a dough round on the work surface. Spoon about 1 1/2 to 2 tablespoons of the cream cheese filling into the center, leaving a 1/2-inch border. Do not overfill to prevent leaking.
- 10
Seal
Brush the border lightly with a little beaten egg (from the dough egg reserved) or water. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or fold and press decoratively to ensure a good seal. Transfer to the prepared baking sheet, spacing empanadas about 1 inch apart.
- 11
- 12
Bake
Bake in the preheated oven for 18–22 minutes, or until the empanadas are golden brown and the filling is set. Rotate the pan halfway through baking for even color.
- 13
Cool & finish
Remove from oven and let the empanadas cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or to warm. Dust with powdered sugar if desired before serving.