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Thanks to the great folks at NFRA for making this recipe post for Sweet Empanadas possible. As always, my comments, opinions, and love for the traditional flavors of Mexico are my own.
Usually when we think of empanadas, we think savory, and that's definitely a delicious story for another time. Today, I want to share something deliciously different, Sweet Empanadas. In Mexico, we would make these fragrant, creamy treats at home or buy them at the panadería. They were popular for parties or special events. Amazingly, my kids have never had them. That's going to change.
Each year our holiday celebrations extend to January 6th, when we celebrate Three Kings Day. It's a big deal in our bicultural household, especially in 2017, when for the first time my kids won't be in school on that day. It's a great excuse to keep celebrating the holidays and trying new, delicious foods. I think it's the perfect chance for my boys to try sweet empanadas for the first time. I'll start my new year's resolutions afterward!
RELATED POST: Three Kings Day and the Symbolism of the Rosca de Reyes
Now, I can guess what you might be thinking. “Yes, Silvia, but that's too much work!” Not these. These are easy, convenient and fun to make, so don't be afraid. The puff pastry just needs thawing and rolling out and the fillings are so simple, you just combine the spreads prepared by expert chefs with a few fruity accents.
Before I get to the recipe I just want to say a word about thawing the puff pastry. Just follow the directions on the package. Leave the puff pastry sheets in the freezer until the day of use. Then get the sheets out of the box and the paper wrappings, and allow them to thaw at room temperature for no more than 40 minutes. The pastry should be able to unfold easily but it needs to be cold to the touch. Ok, that's easy enough. Now for the recipe.
Sweet Empanadas
Makes 24
- 1 box Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 container Philadelphia Pineapple Cream Cheese Spread
- 1 container Philadelphia Whipped Mixed Berry Cream Cheese Spread
- 1/3 cup canned chopped mango pieces
- 1 tablespoons lemon curd
- 1/2 teaspoon grated lemon rind
- 1 egg yolk
- 2 tablespoons water, divided
You will also need
- Kitchen brush
- Parchment paper
- 2 baking sheets
- Rolling pin
- A fork
- Flour, just enough to flour a work surface and a rolling pin
Pre-heat oven to 350 degrees F
Mix Philadelphia pineapple cream cheese with mango. Set aside.
Mix Philadelphia whipped mixed berry cream cheese with lemon curd and grated lemon rind. Set aside.
Mix egg yolk with 1 tablespoon water.
Cover baking sheets with parchment paper.
Now, at your working station, have your separate dishes ready with the two fillings, the egg yolk-water mixture and the other tablespoon of water.
Place 1 puff pastry sheet on a lightly floured clean surface.
Using a floured rolling pin, roll the puff pastry sheet to 16 x 12 inches, then cut 12-4 inch squares.
Take one square and place 1 tablespoon of filling in the middle.
Brush the edges of the puff pastry with water, you can use a brush or your finger (check out the video below). Fold pastry over the filling and with your fingers push the pastry until it is sealed.
Brush with water again and fold pastry edge up one more time. (See video below)
Finally, use a fork to crimp the edges.
Tip: Flour the fork before crimping.
Place each empanada on parchment covered baking sheet and repeat until you finish with all 24 empanadas (12 lemon-berry, 12 pineapple-mango).
Brush each empanada with egg yolk-water and bake for 10-12 minutes or until pastry is golden brown. I recommend checking often since they can burn easily. If you have a convection oven, baking is even faster. Here is how they look before and after.
Let them rest for 5 minutes and serve.
If you have empanadas left over, store in a container with a lid. You can reheat them in a microwave or eat cold.
For more inspiration, and to discover flavors from around the world right in your local supermarket’s frozen and dairy aisles, check out the NFRA at www.EasyHomeMeals.com, and our “Cool Food Panel” board on Pinterest.
Happy New Year!
Print the recipe
Sweet Empanadas
Ingredients
- 1 box Pepperidge Farm® Puff Pastry Sheets thawed
- 1 container Philadelphia Pineapple Cream Cheese Spread
- 1 container Philadelphia Whipped Mixed Berry Cream Cheese Spread
- 1/3 cup canned chopped mango pieces
- 1 tablespoons lemon curd
- 1/2 teaspoon grated lemon rind
- 1 egg yolk
- 2 tablespoons water divided
You will also need
- Kitchen brush
- Parchment paper
- 2 baking sheets
- Rolling pin
- A fork
- Flour just enough to flour a work surface and a rolling pin
Instructions
- Pre-heat oven to 350 degrees F
- Mix Philadelphia pineapple cream cheese with mango. Set aside.
- Mix Philadelphia whipped mixed berry cream cheese with lemon curd and grated lemon rind. Set aside.
- Mix egg yolk with 1 tablespoon water.
- Cover baking sheets with parchment paper.
- Now, at your working station, have your separate dishes ready with the two fillings, the egg yolk-water mixture and the other tablespoon of water.
- Place 1 puff pastry sheet on a lightly floured clean surface.
- Using a floured rolling pin, roll the puff pastry sheet to 16 x 12 inches, then cut 12-4 inch squares.
- Take one square and place 1 tablespoon of filling in the middle.
- Brush the edges of the puff pastry with water, you can use a brush or your finger. Fold pastry over the filling and with your fingers push the pastry until it is sealed.
- Brush with water again and fold pastry edge up one more time. (See video below)
- Finally, use a fork to crimp the edges. Tip: Flour the fork before crimping.
- Place each empanada on parchment covered baking sheet and repeat until you finish with all 24 empanadas (12 lemon-berry, 12 pineapple-mango).
- Brush each empanada with egg yolk-water and bake for 10-12 minutes or until pastry is golden brown. I recommend checking often since they can burn easily. If you have a convection oven, baking is even faster. Here is how they look before and after.
- Let them rest for 5 minutes and serve.
Notes
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