Go Back
–+ empanadas
sweet empanadas
5 from 2 votes

Sweet Empanadas

Servings: 24 empanadas

Ingredients

  • 1 box Pepperidge Farm® Puff Pastry Sheets thawed
  • 1 container Philadelphia Pineapple Cream Cheese Spread
  • 1 container Philadelphia Whipped Mixed Berry Cream Cheese Spread
  • 1/3 cup canned chopped mango pieces
  • 1 tablespoons lemon curd
  • 1/2 teaspoon grated lemon rind
  • 1 egg yolk
  • 2 tablespoons water divided

You will also need

  • Kitchen brush
  • Parchment paper
  • 2 baking sheets
  • Rolling pin
  • A fork
  • Flour just enough to flour a work surface and a rolling pin

Instructions

  • Pre-heat oven to 350 degrees F
  • Mix Philadelphia pineapple cream cheese with mango. Set aside.
  • Mix Philadelphia whipped mixed berry cream cheese with lemon curd and grated lemon rind. Set aside.
  • Mix egg yolk with 1 tablespoon water.
  • Cover baking sheets with parchment paper.
  • Now, at your working station, have your separate dishes ready with the two fillings, the egg yolk-water mixture and the other tablespoon of water.
  • Place 1 puff pastry sheet on a lightly floured clean surface.
  • Using a floured rolling pin, roll the puff pastry sheet to 16 x 12 inches, then cut 12-4 inch squares.
  • Take one square and place 1 tablespoon of filling in the middle.
  • Brush the edges of the puff pastry with water, you can use a brush or your finger. Fold pastry over the filling and with your fingers push the pastry until it is sealed.
  • Brush with water again and fold pastry edge up one more time. (See video below)
  • Finally, use a fork to crimp the edges. Tip: Flour the fork before crimping.
  • Place each empanada on parchment covered baking sheet and repeat until you finish with all 24 empanadas (12 lemon-berry, 12 pineapple-mango).
  • Brush each empanada with egg yolk-water and bake for 10-12 minutes or until pastry is golden brown. I recommend checking often since they can burn easily. If you have a convection oven, baking is even faster. Here is how they look before and after.
  • Let them rest for 5 minutes and serve.
Course: Desserts, Snacks & Appetizers
Cuisine: Mexican
Author: Silvia Martinez

Notes

If you have empanadas left over, store in a container with a lid. You can reheat them in a microwave or eat cold.
 
©Mama Latina Tips Media
www.mamalatinatips.com

  • Did you make this recipe?

    Tag @mamalatina on Instagram and hashtag it #mamalatinatips