SPRING FLOWERS FRUIT EMPANADAS !

Spring Flowers Fruit Empanadas ! image

We make the fruit Empanadas to look like flowers.... It is a way to tell the fruit ones apart from the savory one.... and they are pretty and FUN! The children love them and help to make them... and we let them pick what flavors to make and which will be first. * Sometimes we don't sugar coat them, sometimes we make a frosting drizzle or eat them plain. * These are so easy to make... and a lot of fun for the family. *** Perfect dessert to end a Mexican style dinner... OR any dinner! Play With Your Food!

Provided by Colleen Sowa @colleenlucky7

Categories Pies

Number Of Ingredients 12

Ingredients

CRUST
2 package(s) (2 to a pack) pie crust (pre-made and pre-rolled)
- flour (for rolling crust)
FILLINGS
1 can(s) cherry pie filling
1 can(s) apple pie filling
1 can(s) blueberry pie filling
OIL FOR FRYING
- about 4 inches of vegetable oil in a deep sauce pan
COATING
1 cup(s) sugar (you can also use powdered sugar)
2 teaspoon(s) cinnamon

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!