How to make sweet empanada dough
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
15 -18 medium sized empanada discs or 25-30 small empanada discs
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Cuisine
South American, Spanish
How to make sweet empanada dough
Description
How to make sweet empanada dough involves combining all-purpose flour with sugar and salt, incorporating butter and eggs, then adding cold liquid to bring the dough together. After mixing into a clumpy dough, it is kneaded briefly and formed into two discs for chilling. Cooling the dough for at least 30 minutes helps develop structure and eases rolling.
The dough is rolled thin and cut into round discs sized for small to medium empanadas, using molds or plates as guides. Filling is added centrally to each disc without overstuffing, then the dough is folded and edges sealed by pressing with fingers. This creates a pastry that bakes into a slightly sweet, tender crust suitable for dessert or lightly sweetened fillings.
The dough discs can be used immediately or stored in the fridge or freezer for later use, allowing flexibility in preparation timing.
Ingredients
- 3 cups all-purpose flour
- ¼- ½ cup sugar
- Pinch salt
- 8 ounces butter 8 ounces = 225grams= 2 sticks, cut into pieces
- 2 egg
- 2-4 tablespoons water or cold milk
Instructions
Making homemade sweet empanada dough:
- Mix the flour, sugar and salt in a food processor.
- Add the butter, eggs and water until a clumpy dough forms.
- Knead the dough for a few minutes.
- Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .
- Use the empanada discs immediately or store in the refrigerator or freezer to use later.
Assembling and baking sweet empanadas:
- To assemble these sweet empanadas or dessert turnovers, place the filling of your choice on the center of each empanada disc. Don’t add too much filling since it makes it harder to close or seal the empanadas when they’re overstuffed.
- To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If needed, you can brush the inside edges with egg white, it will act as a glue for the empanadas. You can do a final seal by pressing the top of a fork against the edges. You can also try a curl type seal, called repulgue or churito, by using your fingers to twist the curl the edges – this is harder with sweet empanadas than with regular savory empanada dough.
- For best results, refrigerate the empanadas for at least 30 minutes before baking – this also helps them seal better and prevents the filling from leaking out.
- If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked). After brushing the empanadas with egg wash, you can sprinkle sugar (I prefer brown sugar or demerara) on top. You can also sprinkle them with regular or powdered sugar after baking.
- Bake the empanadas in a pre-heated oven. I usually bake them at 375F/190C. The baking time will vary based on the oven and size of empanadas, and should be in the range of 18-25 minutes – the empanadas will be ready once they are golden on top.
User Reviews
Overall Rating
4.7
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