Honey Walnut Empanadas

Name: Honey Walnut Empanadas
Prep time: 40 min
Cook time: 20 min
Total time: 3 h
Yield: 18 empanadas
Ingredients: 1 cup water; 1 1/2 sticks (170 grams) unsalted butter; 2 tablespoons granulated sugar; 2 teaspoons fine salt; 2 3/4 cups (350 grams) flour; 8 ounces (227 grams) cream cheese, at room temperature; 1/4 cup (84 grams) honey; 1 large egg; 2 tablespoons all-purpose flour; 1/2 cup (50 grams) chopped California walnuts; 1 large egg; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

User Reviews

4.0

3 reviews

Good

Prep Time
40 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings
18 empanadas
Course
Main Course
Cuisine
Mexican

Honey Walnut Empanadas

Joshua Davis

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Honey Walnut Empanadas feature a buttery flaky crust filled with cream cheese, honey, and walnuts then topped with cinnamon sugar. Baked, not fried!

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Ingredients

Servings

For the dough:

1 cup water
1 1/2 sticks (170 grams) unsalted butter
2 tablespoons granulated sugar
2 teaspoons fine salt
2 3/4 cups (350 grams) flour

For the filling:

8 ounces (227 grams) cream cheese, at room temperature
1/4 cup (84 grams) honey
1 large egg
2 tablespoons all-purpose flour
1/2 cup (50 grams) chopped California walnuts

For coating:

1 large egg
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

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Instructions

Make the dough:

Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.

Make the filling:

In a medium bowl, use an electric mixer to beat the cream cheese and honey until well combined. Add the egg and beat until combined. Stir in the flour and walnuts. Mixture will be runny.

Assemble and bake:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Cut out 5-inch circles. Roll each circle slightly to further flatten before sealing the corners to prevent the filling from running out while assembling.
Pour about 1 1/2 tablespoons of filling inside each pocket. Press the edges firmly to seal. Crimp with the back of a fork.
Make ahead: At this point the unbaked empanadas can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, just add about 3 minutes to the baking time.
In a small bowl, beat the egg with 1 teaspoon water. In another small bowl, combine the sugar and cinnamon. Brush the empanadas with egg wash then sprinkle with the cinnamon sugar.
Bake until golden brown, about 20 minutes.