Creamy Coconut Empanadas
Sweet and creamy empanadas filled with a coconut cream filling, perfect for a dessert or snack.
Ingredients
- ●1 package pastry doughhomemade or store-bought
- ●1 can coconut creamfull-fat or low-fat, whichever you prefer
- ●1/2 cup algerian creamor low-fat milk
- ●1 tablespoon low-fat creamoptional, for extra creaminess
- ●1 tablespoon fatunsalted butter, melted
- ●1 teaspoon vanilla extractoptional, for extra flavor
- ●1 tablespoon honeyoptional, for extra sweetness
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out pastry dough to a thickness of about 1/8 inch.
- 3
Cut out circles of pastry dough using a cookie cutter or the rim of a glass.
- 4
In a small bowl, mix together coconut cream, algerian cream, and low-fat cream.
- 5
Add vanilla extract and honey to the coconut cream mixture, if using.
- 6
Place a tablespoon or two of the coconut cream mixture onto one half of each pastry circle.
- 7
Fold the other half of the pastry circle over the filling, pressing the edges together to seal.
- 8
Use a fork to crimp the edges of the empanadas.
- 9
Place the empanadas on a baking sheet lined with parchment paper.
- 10
Brush the tops of the empanadas with melted fat.
- 11
Bake for 20-25 minutes, or until the pastry is golden brown.
- 12
Serve warm, dust with powdered sugar if desired.