Sweet Empanadas

Updated: Sep 21

I made empanadas for the first time about 6 months ago, and I was so shocked with how easy they were, I knew I needed to make a dessert version. You can literally fill this dough with anything you want! Apple cinnamon would be a classic combo but you could also try peaches and raspberries or strawberries with an icing sugar glaze. You know I had to be a bit extra and try out my fave combo - banana, peanut butter and chocolate 😱You need to chill the dough before rolling, for at least one hour or overnight if you want to get ahead. This is the same dough you would use for a savoury empanada, so you can make dinner and dessert with your one batch!






Makes 12-15 Empanadas


Pastry

30g butter, melted

2 tsp apple cider vinegar

1/2 tsp salt

1 cup water

3 cups flour

+ 1/4 cup oil for frying


Filling ideas

  • Banana, peanut butter & chocolate - you'll need 2 sliced bananas, 100g roughly chopped chocolate of your choice and 100g peanut butter.

  • Apple cinnamon - peel and dice 2 apples and place in a small pot with 2 Tbsp water, 2 Tbsp butter, 1 tsp cinnamon and 2 Tbsp brown sugar. Cook for 5-8 minutes, until soft. Set aside to cool. You could also pair this with some dulce de leche 😍

  • Fruity - for soft fruits like canned peaches or berries, they don't need any pre-cooking. Just toss them in a bowl with 2 Tbsp icing sugar and 1 tsp vanilla and set aside to marinate.


Topping ideas

Icing sugar

Cinnamon sugar

Glaze - icing sugar mixed with water



In a large bowl of bowl of your stand mixer, place the melted butter, vinegar, salt and water. Put the dough hook in, if using a stand mixer and put on lowest speed. Gradually add the flour and mix for 3-5 minutes, until the dough comes together (it won't be a smooth ball, just a rough dough). Alternatively, mix the flour in with a wooden spoon and then transfer to a floured surface to knead, until it comes together in a ball. Wrap in cling film and chill for at least 1 hour.


Meanwhile, prepare your filling of choice.


Remove the dough from the fridge and cut into thirds. Cut each piece into 4-5 pieces and roll into small balls. Then roll out with a rolling pin into a circle, as thin as possible without tearing.


Spread your filling on one half of the circle. I spread peanut butter over the pastry and then put a couple slices of banana and a few bits of chocolate. Fold the pastry in half to create a semi circle and then seal the edges. You can do this by crimping it with a fork around the edge, or rolling it up like a little braid along the edge.


Heat about 1cm of oil in a deep fry pan on medium heat. Once it's hot, place the pastry in the oil and cook for 2-3 minutes each side, until golden.


Finish with a dusting of icing sugar or cinnamon sugar, or drizzle over glaze.


Enjoy these hot with a dollop of ice cream.