Berry Empanadas Empanadas De Bayas
Indulge in the irresistible combination of buttery, flaky pastry and juicy, sweet berries with these Berry Empanadas (Empanadas de Bayas). This delightful dessert merges the charm of traditional empanadas with a luscious trio of strawberries, blueberries, and raspberries, creating a filling that's lightly sweetened and perfectly balanced with a hint of vanilla. Encased in a golden, homemade crust, these handheld treats are brushed with milk and sprinkled with sugar for an extra layer of texture and flavor. Ideal for entertaining or a cozy family dessert, these empanadas can be enjoyed warm or at room temperature. With a simple dough recipe and easy steps, they’re the perfect blend of rustic charm and fruity indulgence. Whether you're celebrating a special occasion or just craving something sweet, these berry empanadas are a must-try addition to your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Cold water
- 1 cup Strawberries (hulled and diced)
- 0.5 cups Blueberries
- 0.5 cups Raspberries
- 0.25 cups Granulated sugar (for filling)
- 1 tablespoon Cornstarch
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Milk
- 1 tablespoon Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the diced strawberries, blueberries, raspberries, 1/4 cup of granulated sugar, cornstarch, and vanilla extract. Mix gently until evenly coated. Set aside.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the dough discs to 1/8-inch thickness. Using a 4-inch round cutter or bowl, cut out circles from the dough. Re-roll scraps as needed. Repeat with the second dough disc.
Place about 1 tablespoon of the berry filling onto the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Arrange the empanadas on the prepared baking sheet. Brush the tops with milk and sprinkle with granulated sugar.
Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is bubbling.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
