Berry sweet empanadas

Berry sweet empanadas – flaky pastry pockets filled with creamy ricotta and juicy summer berries. A sweet twist on traditional empanadas.

Flaky pastry pockets filled with creamy ricotta and a juicy blackberry from Roxanashomebaking.com A sweet twist on traditional empanadas.

A few weeks ago, while writing down ideas for recipes I would like to bake, I start flipping pages through a couple of cookbooks and saw a recipe for empanadas. I have eaten countless time these pastry pockets stuffed with various fillings but haven’t made my own. What has been stopping me? I have no idea!

But now I wanted some. I wanted to bite into one warm empanada, enjoy a glass of aqua fresca and day-dream of sunny places along the Caribbean shores.

Flaky pastry pockets filled with creamy ricotta and a juicy blackberry from Roxanashomebaking.com A sweet twist on traditional empanadas.

A few days passed by and my cravings for empanadas grew stronger. In the Mexican cookbook they stuffed these pastries with a mixture of dried fruit, but i wanted something else. Something light and creamy. Something summer-y. Like fresh berries cuddled in a spoonful of creamy ricotta.

That’s it! Empanadas filled with cheese and berries!

I was afraid the pastries might get soggy from the wet filling, but they stayed flaky and crispy. The berries softened while baking, some juices ooze out from the pockets. Although these empanadas are sweet, they are not overwhelmingly sweet. The only sugar added is the one in the pastry.

Dust some powder sugar on top if you prefer and enjoy!

Flaky pastry pockets filled with creamy ricotta and a juicy blackberry from Roxanashomebaking.com A sweet twist on traditional empanadas.

Berry sweet empanadas recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 14-16 empanadas

Berry sweet empanadas recipe

Flaky pastry pockets filled with creamy ricotta and juicy summer berries. A sweet twist on traditional empanadas

Ingredients

  • 2 1/2 cups (300 grams) all purpose flour
  • 2 tbsp sugar
  • pinch of salt
  • 1/2 cup (113 grams) diced cold butter
  • 1 egg yolk
  • iced cold water
  • ~ 1 1/4 cup Sargento part-skim ricotta cheese
  • 14-16 blackberries or raspberries
  • ~ 2 tbsp milk to brush the unbaked empanadas
  • powder sugar to dust (optional)

Instructions

  1. In a food processor add the flour, sugar, salt and butter. Pulse until the mixture resembles fine crumbs. Add the egg yolk and pulse until mixed it. Add enough iced water to form a smooth dough (around 1/4 cup).
  2. Take the dough out, flatten it in a disc, wrap it in plastic wrap and chill in the refrigerator for about 30 minutes.
  3. Meanwhile, heat the oven to 400F. Line two baking sheets with parchment paper.
  4. Roll out the chilled dough on a lightly floured surface. With a 4 inch cookie cutter cut dough circles. Place them on the prepared baking sheets.
  5. Scoop a tablespoon of ricotta cheese on one half of the round pastry and top with a fresh berry.
  6. Lightly brush the rim of the pastry with water and fold it over the filling. Seal the edges with a fork.
  7. Do the same with the remaining empanadas.
  8. Brush the folded empanadas with milk and bake in preheated oven for 13-15 minutes until slightly golden.
  9. Cool slightly and sprinkle with powder sugar. Enjoy!

Notes

pastry recipe from Mexican cookbook

http://roxanashomebaking.com/berry-sweet-empanadas-recipe/

Flaky pastry pockets filled with creamy ricotta and a juicy blackberry from Roxanashomebaking.com A sweet twist on traditional empanadas.

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. zerrin says

    Roxana, these empanadas are divine! I had flaky pastries many times, but they were all savory. Stuffing them with fresh berries and ricotta is a brilliant idea! I sometimes top ricotta with strawberry jam as a dessert and I do love their combination. Now I can imagine how scrumptious your sweet empanadas are!

  2. says

    I love empanadas, but they are usually so heavy and oily, I rarely have them. I love how airy yours look with the ricotta cheese and oven baking. What a fun twist on a traditional dish. Perfect for cinco de mayo (and summertime too!)

  3. Julianne @ Beyond Frosting says

    I was just thinking that I would love to try and make empanadas! I should start here!

  4. Kitchen Belleicious says

    Oh roxanne, to me you have outdone yourself on this one. Love this more than any bread out there because it reminds me out our meat pies I used to have growing up yet it has berries instead and I love my berries! This is a winner!

  5. carol | a cup of mascarpone says

    Combining ricotta and berries can’t get any better…these are beautiful, Roxana! Thanks for sharing!

  6. says

    Oh these are sweet looking berry empanadas-I want to make a batch for my grandkids-on my to bake list for sure Roxana-thanks for your inspiration;-)

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