veganvia groq
Sweet Crispy Empanadas
A delicious vegan dessert empanada recipe with a crispy crust and sweet filling.
⏱40 min🍽6 servings📊medium
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Ingredients
- ●1 package uruguayan empanada doughavailable in most supermarkets
- ●1 cup crispy pastry scrapsfor extra crunch
- ●2 tbsp maple syrupvegan alternative to honey
- ●2 tbsp coconut oilfor greasing empanada dough
- ●1 cup fat-free coconut creamchilled and whipped
- ●pinch aromatic spicessuch as cinnamon, nutmeg, or cardamom
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the empanada dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
Place a tablespoon of whipped coconut cream in the center of each dough circle.
- 5
Drizzle with maple syrup and sprinkle with aromatic spices.
- 6
Fold the dough in half to form a half-moon shape and press the edges together to seal.
- 7
Place the empanadas on a baking sheet lined with parchment paper.
- 8
Brush the tops with coconut oil.
- 9
Bake for 20-25 minutes, or until golden brown.
- 10
Sprinkle with crispy pastry scraps and serve warm.