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How to Make Sweet Empanadas with Homemade Dough

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These easy sweet empanadas feature buttery, homemade dough filled with rich fruit preserves and optional cream cheese for a creamy, decadent touch. Perfect for dessert or a sweet snack, these pastries are baked to golden perfection and lightly dusted with powdered sugar. Customize with fillings like guava, apple cinnamon, or Nutella banana for a treat that’s as versatile as it is delicious.

Ingredients

For the dough:

  • 2 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 4 oz cream cheese, cold and cubed
  • 1 tsp vanilla extract
  • 1–2 tbsp cold milk (as needed)

For the filling:

  • ¾ cup fruit preserves (like strawberry, apricot, or guava)
  • 2 tbsp cream cheese, softened (optional for creamy filling)

For topping:

  • 1 egg, beaten (for egg wash)
  • 2 tbsp granulated sugar (for sprinkling)
  • Powdered sugar, for dusting (optional)

Instructions

  • In a large bowl, mix the flour, salt, and sugar.
  • Cut in the cold butter and cream cheese using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  • Add vanilla extract and 1 tablespoon of cold milk. Mix until the dough comes together. Add an extra tablespoon of milk if needed.
  • Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
  • Cut out circles about 3 to 4 inches wide using a cookie cutter or glass.
  • Place a small spoonful of fruit preserves (and a bit of cream cheese if using) in the center of each dough circle.
  • Fold the dough over into a half-moon shape and press the edges with a fork to seal.
  • Brush each empanada with beaten egg and sprinkle lightly with sugar.
  • Bake for 18–22 minutes or until golden brown.
  • Let cool on a wire rack. Dust with powdered sugar before serving, if desired.

Notes

  • Be sure to use cold butter and cream cheese for the flakiest texture.

  • Do not overfill the empanadas, as excess filling can cause them to burst open during baking.

  • The dough can be made 1–2 days in advance or frozen for future use.

  • These empanadas are best enjoyed warm, but they also hold well at room temperature.

  • For variation, consider adding spices like cinnamon or nutmeg to the dough for added depth of flavor.

Find it online: https://thetastyyfork.com/how-to-make-sweet-empanadas-with-homemade-dough/