Best Fruit Empanadas Recipes

NEW MEXICO FRUIT EMPANADAS

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

SPRING FLOWERS FRUIT EMPANADAS !

Steps:

• Spread flour on surface to roll the pie crust thinner and bigger (about 10 x 15 inches). Using a 4-inch circle cutter (or glass rim), cut out as many circles of dough as you can.
• Open a can of pie filling and put a teaspoon in it. Get a small amount of water in a saucer to dip your fingers in to dampen the pie crust circle's outer edge (about 1/8 of an inch around). Placing one circle of dough on a dry plate, dampen the outer edge with water. Spoon about 3 cherries into the center of the dough circle.
• Take a second circle of dough, gently roll it a tiny bit larger. Place it over the one with water and fruit. Press them together around the edges.
• Fold over a little piece of the edge and press down. Skip a spot and fold another piece of the dough edge over and press down. Repeat until you go all the way around the circle of dough. It will look like a flower.
• Repeat the above steps until you want to switch to a different flavor of pie filling. Put about the same amount of pie filling in that you had been doing. Repeat process until all are done. I Put them on a wax paper lined baking sheet to keep them from sticking, while making more.
• Heat the oil. Depending on the size of your pan, cook one or two at a time. They cook very fast! The crust will be a pretty golden brown. (About 35 seconds on each side). Remove Empanadas from oil with slotted spoon and place on paper towel lined plate to drain and cool slightly.
• Put sugar and cinnamon into a large bowl and mix together well. Put warm Empanadas into the sugar mixture and sprinkle tops with sugar (I do two at a time). Place on a platter and when all are done... Serve!

FRUIT EMPANADAS

Steps:

• 1. To make filling, combine raisins, dates, nuts and marmalade in small mixing bowl. Set aside.2. In medium mixing bowl, stir together KELLOGG'S CORN FLAKES cereal, flour, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse meal. Add milk and mix with fork until dough holds together.3. On lightly floured surface roll dough to 1/8-inch thickness. Cut into 4-inch circles with floured cookie cutter. Top each with 1 tablespoon filling. Moisten edges with water. Fold in half and press edges with fork to seal. Repeat with remaining dough and filling. Place on baking sheet coated with cooking spray.4. Bake at 400°F about 10 minutes or until lightly browned. Place on wire rack. Drizzle hot empanadas with glaze made of powdered sugar and water. Serve warm or cold.

HONEY NUT AND FRUIT EMPANADAS

Steps:

• Heat oven to 350°F.
• Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
• Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
• Bake 20 to 25 min. or until golden brown.