Dessert Empanadas

Make Dessert Empanadas with a delicious sweet dough that makes a crispy on the outside, buttery and bursting with fruit fillings empanadas. Perfect for dessert, to serve at brunch or as a snack. 

Sweet Empanadas

These dessert empanadas look so pretty, you won’t believe how easy they are to make. From holiday desserts to everyday snacking, they’re sure to be a hit with your family.

The flavors are simple and classic, yet irresistible. On of Mexico’s favorite treat!

Ingredients

This recipe for Sweet Empanadas Dough is great for adding your favorite filling. The dough is buttery, perfectly sweet, and totally delicious

• All-purpose flour
• Kosher salt and ground cinnamon
• Unsalted butter or Earth balance buttery spread – use this butter for Vegan Empanadas.
• If you’re using salted butter then reduce the added salt in the recipe to 1/4 tsp.
• An egg (or egg replacement for a vegan empanada)
• White sugar
• Vanilla extract – You should definitely use the highest quality you can because it does make a difference in the taste.
• Water at room temperature
• 2 cups of your favorite filling

***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.

Step by step: How To Make Empanadas Dough

• Whisk the flour, kosher salt, and cinnamon together in a large bowl,
• Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles.
• Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.

• With your clean hands knead the mixture a few times in the bowl just until you can gather the dough together.
• Transfer the dough to a clean surface and continue to knead the dough adding two tablespoons of water at a time (about 8 to 10 tablespoons total). Note: The dough is ready when it no longer sticks to the counter and it does not look dry.
• Continue to knead about 3 to 5 minutes; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Remove chilled dough from the refrigerator

Rolling dough by hand: Divide into 4 equal portions. Roll out dough onto lightly floured surface to about ¼ to ⅛ -inch thickness. Cut out circles of dough about 4-6 inches in diameter.

• Use your hands, a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
• Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag)  Then gently press the dough ball until it forms a 4- to 5-inch circle.
• Spoon about 2 tablespoons of your preferred filling into the center of the dough circle.

Fold the dough over the filling to make a half-moon- shaped pie and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets.

• Bake for 22 to 25 minutes or until the empanadas’ edges start to turn golden brown.
• Immediately dust with sugar & cinnamon if using any.
• These are best eaten warm and can be reheated in an oven or microwave for about 12 to 15 seconds.

Optional Fillings

You can fill them with whatever you like!

• Your favorite fruit jam.
• Dulce de leche
• Cajeta or nutella
• Pumpkin puree
• Fresh fruit

Serving Suggestions

These Sweet Empanadas are a wonderful dessert or afternoon snack. Pair them with a cup of Mexican Hot Chocolate, Champurrado, Atole or Horchata during warm weather days.

Alternatively, serve these Empanadas as part of a larger brunch with a Chilaquiles Rojos or Verdes, Sweet Corn Tamales, or Huevos Divorciados and Agua De Sandia to drink!

Frequently Asked Questions

? If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! ??

Print Recipe: