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Empanadas de Membrillo (Quince Empanadas)
5 from 12 votes

Empanadas de Membrillo (Quince Empanadas)

Empanadas de Membrillo feature a homemade quince jam filling inside a tender pastry dough, finished with an egg glaze and baked until golden. The quince jam is cooked from grated quince with orange juice, zest, sugar, and cinnamon, giving a sweet and subtly spiced fruit center. The dough is soft yet sturdy enough to hold the filling and bake to a flaky texture.

Prep Time
30 mins
Cook Time
20 mins
Chill
30 mins
Total Time
1 hr 20 mins
Servings: 24 empanadas
Calories: 19607 kcal
Course: Dessert, Snacks
Cuisine: Mexican

Ingredients

QUINCE JAM:
  • 4 quince rinsed, cored, and grated (leave peel on)
  • 4 cups water
  • orange juice and zest from 1 orange
  • 2 cups sugar
  • ½ teaspoon ground cinnamon
EMPANADA DOUGH:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon optional
  • ½ cup vegetable shortening butter flavor
  • 2 egg
  • ½ cup milk
GLAZE:
  • 1 egg

Instructions

QUINCE JAM:
    Cup of Yum
  1. Grate the quince, including the peel with a cheese grater.
  2. In a large stockpot bring water to a boil.
  3. Add the grated quince, orange juice, and orange zest.
  4. Reduce heat and simmer until the quince is soft, about 15 minutes.
  5. Add the sugar and cinnamon and bring to a boil again. Stir to dissolve sugar.
  6. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam thickens to desired consistency and water evaporates, about 40 to 50 minutes.
  7. With a potato masher, mash the cooked preserves for a smooth texture.
MAKE EMPANADA DOUGH:
  1. In a stand mixer mix the first 5 dry ingredients. Add in the shortening. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to combine until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
ASSEMBLE AND BAKE EMPANADAS:
  1. Preheat the oven to 350 degrees F.
  2. Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of quince filling on one half of each of the rolled out circles. Wet the edges of the circles with water to help seal the two halves. Fold over the dough and seal off the edges with a fork by pressing down along the edges or braid the edge.
  3. Brush each empanada with egg wash.
  4. Puncture the top of each empanada with a fork to allow steam to escape while baking.
  5. Place parchment paper on a large cookie sheet; place the empanadas on the cookie sheet and bake for 13 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.

Notes

  • Line your baking pans with nonstick parchment paper to prevent sticking and ease cleanup; it can be reused multiple times.
  • Grate the quince including the peel to capture full flavor and pectin for the jam.
  • Chill the dough before rolling for easier handling and better texture.
  • Bake empanadas until golden to ensure a crisp crust and properly set filling.

Nutrition Information

Calories 196.07kcal (10%) Carbohydrates 35.89g (12%) Protein 2.62g (5%) Fat 5.15g (8%) Saturated Fat 1.36g (7%) Cholesterol 20.97mg (7%) Sodium 63.01mg (3%) Potassium 138.89mg (3%) Fiber 1.2g (5%) Sugar 17.95g (36%) Vitamin A 53IU (1%) Vitamin C 5.65mg (6%) Calcium 31.84mg (3%) Iron 1.12mg (6%)

Nutrition Facts

Serving: 24 empanadas

Amount Per Serving

Calories 19607

% Daily Value*

Calories 196.07kcal 10%
Carbohydrates 35.89g 12%
Protein 2.62g 5%
Fat 5.15g 8%
Saturated Fat 1.36g 7%
Cholesterol 20.97mg 7%
Sodium 63.01mg 3%
Potassium 138.89mg 3%
Fiber 1.2g 5%
Sugar 17.95g 36%
Vitamin A 53IU 1%
Vitamin C 5.65mg 6%
Calcium 31.84mg 3%
Iron 1.12mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.