Baked Strawberry Empanadas

Sweet, Flaky Delights Await!

Imagine biting into a golden, flaky crust, only to find a deliciously sweet strawberry filling that bursts with flavor. Sounds dreamy, right? That’s exactly what you’ll experience with these Baked Strawberry Empanadas. They’re not just tasty; they’re a quick and easy dessert perfect for any occasion. Plus, your kitchen will smell like a charming little bakery!

Why Make This Recipe

Why should you make these delicious empanadas? Let me give you a few reasons:

• Effortless Cleanup: With just a handful of ingredients and one baking sheet, you can say goodbye to a mountain of dirty dishes. 🙌
• Family-Friendly Fun: Kids (and adults!) will love to help fold and shape these treats. Who can resist a little kitchen bonding time?
• Impressive Dessert: These empanadas look fancy, but they’re so easy to make that you’ll feel like a pro. Just wait for the compliments to roll in!

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 cup fresh strawberries, diced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 package of premade empanada dough or puff pastry
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Powdered sugar (for dusting, optional)

Directions:

Follow these simple steps for a perfect batch of baked goodness:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the diced strawberries, sugar, cornstarch, and vanilla extract.
3. Roll out the empanada dough on a floured surface and cut into circles.
4. Place a spoonful of the strawberry mixture in the center of each dough circle.
5. Fold the dough over to create a half-moon shape and press the edges to seal.
6. Mix the egg and milk to make the egg wash, then brush it over the empanadas.
7. Place the empanadas on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes or until the empanadas are golden brown.
9. Allow to cool slightly, dust with powdered sugar if desired, and serve.

How to Make Baked Strawberry Empanadas (Overview)

Making these empanadas is a breeze! Start by mixing your filling, then roll out the dough and cut those adorable circles. Don’t forget to fill and seal each one like a pro. One quick brush with egg wash, and they’re ready to bake to perfection! Pro tip: The longer you seal those edges, the less chance of a delicious filling escaping. 😄

How to Serve Baked Strawberry Empanadas

Serve your Baked Strawberry Empanadas warm, dusted with a light layer of powdered sugar for that extra flair. They pair beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Picture this: golden empanadas, sweet strawberry aromas wafting in the air, and that delightful crunch when you take a bite. Total bliss!

How to Store Baked Strawberry Empanadas

These delightful treats keep well! Store them in an airtight container in the refrigerator for up to 3 days. Want to enjoy them later? Pop them in the freezer, and they’ll last up to 3 months. When you’re ready to indulge, simply reheat them in the oven for that fresh-baked taste. Trust me, you won’t regret taking that extra step!

Tips to Make Baked Strawberry Empanadas

• Use Frozen Strawberries: If fresh aren’t available, frozen strawberries work just as well. Thaw and drain them before using.
• Add a Zing: A dash of lemon juice can elevate the flavor of the strawberries. Just a little goes a long way!
• Experiment with Spices: Consider a sprinkle of cinnamon or nutmeg for a cozy twist.
• Make Mini Versions: Smaller empanadas are perfect for bite-sized treats at parties!

Variation

Want to switch things up? Try incorporating different fruits! Blueberries or peaches can also create a fantastic filling. For a vegan version, replace the egg wash with a plant-based milk wash and use a plant-based dough.

FAQs

Can I make the filling ahead of time?
Absolutely! You can prepare the strawberry mixture a day in advance and store it in the fridge until you’re ready to fill the dough.

How do I prevent the empanadas from becoming soggy?
Be sure to use cornstarch with your filling; it helps absorb moisture during baking and keeps the dough crisp.

Can I freeze these empanadas before baking?
Yes! Assemble them and freeze them before baking. Bake them directly from the freezer, adding a few extra minutes to the cooking time.

📌 Pin this recipe for your next cozy dinner night!

Baked Strawberry Empanadas

Deliciously sweet baked empanadas filled with strawberry, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 empanadas

Course: Dessert, Snack

Cuisine: Mexican

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 cup fresh strawberries, diced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the Empanadas

• 1 package premade empanada dough or puff pastry
• 1 large egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• to taste Powdered sugar (for dusting, optional)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the diced strawberries, sugar, cornstarch, and vanilla extract.
3. Roll out the empanada dough on a floured surface and cut into circles.
4. Place a spoonful of the strawberry mixture in the center of each dough circle.
5. Fold the dough over to create a half-moon shape and press the edges to seal.
6. Mix the egg and milk to make the egg wash, then brush it over the empanadas.
7. Place the empanadas on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes or until the empanadas are golden brown.
9. Allow to cool slightly, dust with powdered sugar if desired, and serve.

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best taste.