Raspberry, goat cheese and almond empanadas
User Reviews
5
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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 or 25-30 small sweet empanadas
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Cuisine
South American, Ecuadorian
Raspberry, goat cheese and almond empanadas
Description
Raspberry, goat cheese and almond empanadas start with a sweet pastry dough formed into discs, which are filled with a mixture of goat cheese, sugar, vanilla, and orange zest. Fresh raspberries and sliced almonds add brightness and crunch. The edges of each empanada are sealed after brushing with egg whites, then brushed on top with egg yolk to promote browning and help the almonds adhere.
The empanadas chill in the refrigerator before baking at 375°F, ensuring the dough firms up for better sealing and a flaky texture during baking. Baking until golden provides a crisp, buttery crust encasing the creamy, fruity filling. The result is a visually appealing and flavorful dessert or snack that contrasts tartness, creaminess, and crunch.
These empanadas are best served warm, highlighting the softened goat cheese and juicy raspberries with the toasted almond topping. The recipe notes that cream cheese can substitute for goat cheese if preferred, offering versatility with similar texture and mild flavor.
Ingredients
- 15-18 sweet pastry dough See recipe for homemade dough below, medium or 25-30 small sweet empanada discs made from basic sweet pastry dough for empanadas
- 12 ounces raspberries fresh
- 10-11 ounces goat cheese room temperature (can also use cream cheese, plain
- ½ cup sugar
- 1 teaspoon of vanilla
- 1 tablespoon orange zest
- ½ cup almonds sliced
- 1 egg yolk and white separated and lightly whisked
- ¼ cup demerara sugar to sprinkle on top - can also use brown sugar
Instructions
- Combine the goat cheese, sugar, vanilla, orange zest in a bowl, mix well.
- To assemble the empanadas place a spoonful of the goat cheese mixture, a couple of raspberries and a few almond slices on the center of the empanada disc.
- Brush the edges of the empanada disc with the egg whites.
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
- Sprinkle the almond slices on the top of the empanadas, do this immediately after you brush them with the egg yolk, it will help the almond slices stick to the empanada.
- Sprinkle each empanada with a little bit of the demerara sugar.
- Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
- Bake the empanadas in a pre-heated oven at 375 F for 20-25 minutes or until golden.
- Serve warm.
Notes
- If goat cheese is unavailable or undesired, cream cheese can be used as an alternative in the filling.
User Reviews
Overall Rating
5
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