Empanada Dessert
A sweet twist on traditional empanadas, filled with a raspberry and argentinian crumb mixture, served with a delicate crisp crust.
Ingredients
- ●2 1/4 cups all-purpose flourfor the crust
- ●1/4 cup sugarfor the filling
- ●1/2 cup raspberry jamfor the filling
- ●1/2 cup argentinian dulce de lechefor the filling
- ●1/2 cup unsalted butterfor the crust
- ●1 large eggsfor the egg wash
- ●1 tablespoon granulated sugarfor the egg wash
- ●1 cup raspberriesfor garnish
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large mixing bowl, whisk together flour, sugar, and salt.
- 3
Add the butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 4
Gradually add cold water, stirring with a fork until the dough comes together in a ball.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 6
Divide the dough into 4-6 equal pieces, depending on how large you want your empanadas to be.
- 7
Roll out each piece into a thin circle, about 1/8 inch thick.
- 8
Spoon a tablespoon of dulce de leche and a tablespoon of raspberry jam onto one half of the circle.
- 9
Fold the other half over the filling and press the edges together to seal.
- 10
Brush the tops with the egg wash and sprinkle with granulated sugar.
- 11
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 12
Allow the empanadas to cool for a few minutes before serving. Garnish with fresh raspberries.