Berry sweet empanadas – flaky pastry pockets filled with creamy ricotta and juicy summer berries. 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.
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!
Yields 14-16 empanadas
Flaky pastry pockets filled with creamy ricotta and juicy summer berries. A sweet twist on traditional empanadas
20 minPrep Time
15 minCook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 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
- 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).
- Take the dough out, flatten it in a disc, wrap it in plastic wrap and chill in the refrigerator for about 30 minutes.
- Meanwhile, heat the oven to 400F. Line two baking sheets with parchment paper.
- 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.
- Scoop a tablespoon of ricotta cheese on one half of the round pastry and top with a fresh berry.
- Lightly brush the rim of the pastry with water and fold it over the filling. Seal the edges with a fork.
- Do the same with the remaining empanadas.
- Brush the folded empanadas with milk and bake in preheated oven for 13-15 minutes until slightly golden.
- Cool slightly and sprinkle with powder sugar. Enjoy!
Notes
pastry recipe from Mexican cookbook
Sending love your way,
Roxana
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