Make Dessert Empanadas with a delicious sweet dough that makes a crispy on the outside, buttery and bursting with fruit fillings empanadas. Perfect for dessert, to serve at brunch or as a snack.
Sweet Empanadas
These dessert empanadas look so pretty, you won’t believe how easy they are to make. From holiday desserts to everyday snacking, they’re sure to be a hit with your family.
The flavors are simple and classic, yet irresistible. On of Mexico’s favorite treat!
These sweet empanadas are a must-try if you love buttery, flaky pie crust enveloping sweet or tart filling. Pro tip: They freeze really well, so you can make a big batch and store them for whenever the mood strikes!
Why this recipe works
- Choose your favorite filling or mix and match!
- The crust turns out perfectly sweet and not overly done.
- Easy to make!
*** Make sure to read the entire blog post. Every step matters since I provide helpful tips along the way!
Ingredients
This recipe for Sweet Empanadas Dough is great for adding your favorite filling. The dough is buttery, perfectly sweet, and totally delicious
- All-purpose flour
- Kosher salt and ground cinnamon
- Unsalted butter or Earth balance buttery spread – use this butter for Vegan Empanadas.
- If you’re using salted butter then reduce the added salt in the recipe to 1/4 tsp.
- An egg (or egg replacement for a vegan empanada)
- White sugar
- Vanilla extract – You should definitely use the highest quality you can because it does make a difference in the taste.
- Waterat room temperature
- 2cupsof your favorite filling
How To Make Empanadas Dough
Making empanadas may seem that there are a lot of steps but the process is simple. Don’t be intimidated when baking from scratch! Follow along the photos to help you during the process.
- 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.
Note: The instructions on how to form each empanada dough is made with a tortilla press as I find it easier to get the perfect thickness for the dough.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove chilled dough from the refrigerator
Rolling dough by hand: 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.
- 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.
- 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 sugar & cinnamon if using any.
- These are best eaten warm and can be reheated in an oven or microwave for about 12 to 15 seconds.
Optional Fillings
You can fill them with whatever you like!
- Your favorite fruit jam.
- Dulce de leche
- Cajeta or nutella
- Pumpkin puree
- Fresh fruit
Serving Suggestions
These Sweet Empanadas are a wonderful dessert or afternoon snack. Pair them with a cup ofMexican Hot Chocolate, Champurrado, Atole or Horchata during warm weather days.
Alternatively, serve these Empanadas as part of a larger brunch with aChilaquiles Rojos or Verdes,Sweet Corn Tamales, or Huevos DivorciadosandAgua De Sandiato drink!
How to Store
- At Room Temperature: I recommend keeping these empanadas in an airtight container or resealable bag. On the counter, they’ll last for about 3 days.
- Fridge: Place in an airtight container or resealable bag for up to a week.
- Freezer: Store in resealable freezer bags for up to 3 months.
Frequently Asked Questions
Are empanadas Mexican?
The origin of Empanadas has been claimed by many countries. However, they became popular when they first appeared in the area of Spain during the time of the Arab invasions. It is said that Spaniards were inspired by the Arabs gyros to create what we call now, Empanadas.
Do you have to chill empanada dough?
This dough only needs a minimum of 20 minutes chill time in the refrigerator but the longer the better.
Why is my empanada dough tough?
If the dough feels too dry and stiff to knead, you can letit rest a few minutes after combining all theingredients, before you start kneading. If after a few minutes of rest is still stiff, add one tablespoon of warm water and knead. It could be that you added too much flour.
MORE delicious…
Mexican Desserts
- Arroz Con Leche
- Mantecadas
- Tres Leches Cake
- Gelatina De Mosaico
- Mexican Flan
I hope you like this recipe!Share it, or leave a rating and comment below. For questions that need an answer right away, pleasecontact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Sweet Empanadas Dough Recipe
Servings 20 empanadas
Ana Frias
5 from 24 votes
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
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If you are looking for delicious Empanaditas, you can not go wrong with this Sweet Empanadas dough recipe as your base! Simple to make and deliciously sweet, be sure to make a double batch as they’ll disappear quickly!
20empanadas
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 earth balance buttery spread (or your favorite unsalted butter) see note below
- 1 large egg
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 8-10 tablespoons water room temperature
- 2 cups favorite filling such as dulce de leche, cajeta, nutella, pumpkin puree, fresh fruit, or your favorite fruit jam.
- Mix sugar & cinnamon (to taste) for dusting empanadas optional
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.
Muy Delish Notes:
- Earth balance buttery spread – use this butter for Vegan Empanadas (Plant-Based) or you may use your favorite unsalted butter.
- Keep these empanadas in an airtight container or resealable bag. On the counter, they’ll last for about 3 days. If you store them in the fridge, they’ll stay good for up to a week. If you want to store them long-term, you can keep them in the freezer for up to 3 months.
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Nutrition
Serving: 1empanada | Calories: 170kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
