Best Spring Flowers Fruit Empanadas Recipes

SPRING FLOWERS FRUIT EMPANADAS !

Steps:

• Spread flour on surface to roll the pie crust thinner and bigger (about 10 x 15 inches). Using a 4-inch circle cutter (or glass rim), cut out as many circles of dough as you can.
• Open a can of pie filling and put a teaspoon in it. Get a small amount of water in a saucer to dip your fingers in to dampen the pie crust circle's outer edge (about 1/8 of an inch around). Placing one circle of dough on a dry plate, dampen the outer edge with water. Spoon about 3 cherries into the center of the dough circle.
• Take a second circle of dough, gently roll it a tiny bit larger. Place it over the one with water and fruit. Press them together around the edges.
• Fold over a little piece of the edge and press down. Skip a spot and fold another piece of the dough edge over and press down. Repeat until you go all the way around the circle of dough. It will look like a flower.
• Repeat the above steps until you want to switch to a different flavor of pie filling. Put about the same amount of pie filling in that you had been doing. Repeat process until all are done. I Put them on a wax paper lined baking sheet to keep them from sticking, while making more.
• Heat the oil. Depending on the size of your pan, cook one or two at a time. They cook very fast! The crust will be a pretty golden brown. (About 35 seconds on each side). Remove Empanadas from oil with slotted spoon and place on paper towel lined plate to drain and cool slightly.
• Put sugar and cinnamon into a large bowl and mix together well. Put warm Empanadas into the sugar mixture and sprinkle tops with sugar (I do two at a time). Place on a platter and when all are done... Serve!

CHERRY EMPANADAS (CHERRY HAND PIES)

Steps:

• Drain cherry filling and discard the majority of the syrup and slice cherries in half.
• Mix the first 5 dry ingredients. Cut in the shortening. It is best to use your hands. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
• Preheat the oven to 350 degrees F.
• Take out half the dough and split it into 12 equal balls of dough.
• On a floured surface, roll out the dough balls into small round circles. Place a small dollop of cherry pie filling on one half of each of the dough circles. Brush the bottom edge of the circles with evaporated milk to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
• Repeat with remaining dough and filling.
• Brush each empanada with some canned evaporated milk, sprinkle with raw sugar. Puncture the top of each empanada with a fork to allow steam to escape while baking.
• Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 20 minutes on middle rack in the oven.
• Brush empanadas again with more canned evaporated milk.
• Move the cookie sheet to the top rack and continue to bake for an additional 3 to 5 minutes, until golden brown.
• Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days.
• Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

SWEET EMPANADAS DOUGH RECIPE

Steps:

• 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.

NEW MEXICO FRUIT EMPANADAS

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

EMPANADAS

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

AIR-FRYER EMPANADAS

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

EMPANADA DOUGH

Steps:

• In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.