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!
Sending love your way,