Dessert Empanadas

Sam Jones/Quinn Brein


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup milk
1 egg
1 tablespoon water
Confectioners' sugar (optional)


In the bowl of a food processor, combine flour, baking powder, and salt. Add butter and pulse until dough resembles coarse crumbs, about 30 seconds. Add milk and pulse until dough comes together into a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.

Preheat the oven to 375°. Roll dough out on a lightly floured surface to a 16x16-inch square of about ⅛-inch thickness. Cut dough into 16 four-inch squares.

Whisk egg and water in a small bowl, then use a pastry brush to paint the edges of each square with the egg mixture. Place 1-½ teaspoons guava paste or preserves and ¾ teaspoon cream cheese into the center of each square. Mash together lightly with a fork. Fold the edges of the dough over to create a triangle shape, firmly pinch the edges of the triangle together so the filling won’t leak out during baking, then fold edges over.

Place the empanadas on a greased baking sheet and brush with egg wash. Prick each empanada gently with a fork to allow steam to escape. Bake 20 to 25 minutes, or until golden brown. Allow to cool slightly, then serve warm. Sprinkle with confectioners’ sugar, if desired.



16 small empanadas

Preparation Time

60 Minutes

Total Time

110 Minutes

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