Sweet Empanadas Dough Recipe
User Reviews
5
Sweet Empanadas Dough Recipe
Description
Sweet Empanadas Dough Recipe starts with mixing all-purpose flour, optional kosher salt, and ground cinnamon. Cold unsalted butter is incorporated until the mixture resembles small crumbs. The dough is then brought together using egg, sugar, vanilla extract, and water in increments until it achieves the right consistency—not sticky nor dry.
After kneading briefly, the dough is chilled to firm up, making it easier to roll thinly. This dough can be cut into circles and filled with favorite sweet fillings like dulce de leche, Nutella, pumpkin puree, fresh fruit, or fruit jam. The cinnamon-infused dough bakes to a golden fragile crust that offers a tender compliment to the filling.
These empanadas can be dusted with sugar and cinnamon before or after baking to add extra sweetness and aroma. The recipe yields enough dough for multiple empanadas with a soft but sturdy texture.
Storage recommendations include keeping the dough refrigerated up to a week or frozen for up to three months. Use Earth Balance buttery spread as a vegan alternative to unsalted butter.
Ingredients
- 4 cups all-purpose flour
- ¼ teaspoon kosher salt If you’re using salted butter then don't add any salt to the dough.
- ½ teaspoon ground cinnamon
- 1 ¼ cups unsalted butter see note below, or earth balance buttery spread, or your favorite unsalted butter
- 1 large egg
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 8-10 tablespoons water room temperature
- 2 cups dulce de leche favorite filling such as
- 2 cups cajeta
- 2 cups Nutella
- 2 cups pumpkin puree
- 2 cups Fresh fruit
- 2 cups fruit jam
- white sugar optional, to taste, for dusting empanadas
- ground cinnamon optional, to taste, for dusting empanadas
Instructions
- Whisk the flour, kosher salt, and cinnamon together in a large bowl,
- Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles.
- Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.
- With your clean hands knead the mixture a few times in the bowl just until you can gather the dough together.
- Transfer the dough to a clean surface and continue to knead the dough adding two tablespoons of water at a time (about 8 to 10 tablespoons total). Note: The dough is ready when it no longer sticks to the counter and it does not look dry.
- Continue to knead about 3 to 5 minutes; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Rolling dough by hand
- Remove chilled dough from the refrigerator.
- Divide into 4 equal portions. Roll out dough onto lightly floured surface to about ¼ to ⅛ -inch thickness. Cut out circles of dough about 4-6 inches in diameter.
Using a Tortilla Press
- Use your hands, a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
- Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag) Then gently press the dough ball until it forms a 4- to 5-inch circle.
Add the filling & baking:
- Spoon about 2 tablespoons of your preferred filling into the center of the dough circle. Fold the dough over the filling to make a half-moon- shaped pie and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets.
- Bake for 22 to 25 minutes or until the empanadas’ edges start to turn golden brown.
- Immediately dust with the sugar & cinnamon mix if using any.
- These are best eaten warm and can be reheated in a low oven or microwave for about 12 to 15 seconds.
Notes
- Use unsalted butter or plant-based buttery spread like Earth Balance for vegan variation.
- Store empanada dough wrapped airtight in the refrigerator for up to one week or freeze for up to three months.
- Chill dough well before rolling to prevent sticking and ease handling.
- Cut dough to desired thickness, typically between 1/8 and 1/4 inch, for a tender yet sturdy crust.
- Fill with a variety of sweet fillings such as dulce de leche, pumpkin puree, fruit preserves, or Nutella for diverse treats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20empanadas
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 170kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 93mg | 4% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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