Best Peach Empanadas Recipes

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FRESH PEACH EMPANADAS



Fresh Peach Empanadas image

Super delicious empanadas! The pastry is so light, buttery, and flaky. It's just beautifully delicious!

Provided by Tanya Dennings

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h20m

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 cup cold butter, cut into 1/2-inch pieces
¼ cup cream cheese
¼ cup sour cream
2 ripe peaches, peeled and cut into 1-inch pieces
3 ½ tablespoons white sugar, divided, or more to taste
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
1 pinch salt
½ egg, beaten, or as needed

Steps:

  • Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
  • Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
  • Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
  • Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 17.7 g, Cholesterol 43.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 191.4 mg, Sugar 4.6 g

PEACH AND PECAN EMPANADAS



Peach and Pecan Empanadas image

Fresh peaches and pecans offer a sweet alternative to savory empanadas. These are easy and fun to make. Apricots or mangoes may be used in place of the peaches.

Provided by FolkDiva

Categories     Tarts

Time 40m

Yield 8 turnovers, 8 serving(s)

Number Of Ingredients 8

12 ounces puff pastry (ready made, thawed)
all-purpose flour, for dusting
3 fresh peaches
2/3 cup sour cream
4 tablespoons brown sugar
4 -5 tablespoons pecans (toasted and finely chopped)
1 egg, beaten (to glaze)
superfine sugar, for sprinkling

Steps:

  • Preheat oven to 400°F.
  • Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide).
  • Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh.
  • Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops.
  • Place on a baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown.

Nutrition Facts : Calories 373.9, Fat 26, SaturatedFat 7.2, Cholesterol 34.9, Sodium 127.5, Carbohydrate 31.2, Fiber 1.9, Sugar 10.4, Protein 5.5

PEACH EMPANADAS (SALLYE)



PEACH EMPANADAS (SALLYE) image

Empanadas (otherwise known as baked pies) are easy to make and are a good addition to any meal.

Provided by sallye bates

Categories     Other Snacks

Time 30m

Number Of Ingredients 8

FILLING
1 pkg sliced frozen peaches , 12 to 14 oz
1/8 c granulated sugar
1 tsp cornstarch
1 tsp cinnamon
1/4 c water
PASTRY
1 pkg premade pie crusts, not frozen (2 per pkg)

Steps:

  • 1. Preheat oven to 400º Partially thaw peaches and pulse in food processor until finely diced (but not pureed) Place peaches, sugar and cinnamon in microwave safe bowl Dissolve cornstarch in water and add to peach mixture Cook on full power for 3-5 minutes until mixture is thickened (stir once during cooking to ensure mixture doesn't get too thick - add a tablespoon of water if necessary) Set aside to cool
  • 2. Remove pie crusts one at a time from package and place on waxed paper With a 6 to 8 inch round cookie cutter (or glass) cut circles of dough Reform left over dough so you can make more circles Use all dough if possible
  • 3. IF YOU HAVE AN EMPANADA MAKER: Place one circle of dough in it and place 1 to 2 tablespoons of peach mixture on one side, then close maker and seal dough into a pie IF YOU DON'T HAVE AN EMPANADA MAKER: Place 1 to 2 tablespoons of peach mixture on one side of dough circle, leaving about 1/2 inch of dough not covered with peaches Fold other side of dough over the mixture and pinch the sides together to seal the peach filling in.
  • 4. Line cookie sheet with parchment paper and place empanadas in a single layer on the sheet Cook for 12-15 minutes until golden brown, turning once so both sides will brown Remove from oven and place on cooling rack You may sift powdered sugar over these if desired.
  • 5. ALTERNATE DEEP FRY METHOD Heat cooking oil to medium high. Place empanadas in oil and deep fry for 3-5 minutes until golden brown, turning once. Do not crowd pan, you will have to fry in several batches Remove from oil and drain on cooling rack You may sift powdered sugar over these if desired

PEACH EMPANADAS RECIPE - (4.3/5)



Peach empanadas Recipe - (4.3/5) image

Provided by vlacer

Number Of Ingredients 7

12 tbsp butter, at room temperature
5 oz cream cheese, at room temperature
1 ⁄8 tsp salt
13 ⁄4 c all-purpose flour, divided
3 peaches, peeled and quartered
1 ⁄4 c granulated sugar
1 tsp ground cinnamon

Steps:

  • Add butter and cream cheese to WildSide jar and secure lid. Press "Pulse" 6-8 times until butter and cream cheese are blended and creamy. Add salt and 1 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar. Add 1/2 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar again. Add remaining flour and secure lid. Press "Pulse" 10-12 times until all flour is incorporated. Press the dough together to form a ball. Wrap in plastic and refrigerate for at least 2 hours. Roll out into 12 equal discs. Add peaches, sugar and cinnamon to clean WildSide jar and secure lid. Press "Pulse" 3-4 times until peaches are roughly chopped. Add peach mixture to medium saucepan and bring to a boil. Simmer 10-15 minutes until mixture thickens. Add 2 tbsp of peaches to rolled out empanada dough, fold over, and pinch the edges. Bake at 325°F for 15-20 minutes. For a glossy finish, brush tops of empanadas with egg whites before baking. Note: Unbaked dough can be wrapped and frozen for later use.

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