Apricot Empanadas
Delightful treat with a flaky crust and a sweet apricot filling, perfect for any occasion.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced Ensure it's cold for flakiness.
- 1/4 cup sugar Can be substituted with coconut sugar.
- 1/2 teaspoon salt
- 1/4 cup ice water
For the Filling
- 1 cup apricot preserves Can substitute with other fruit preserves.
To Finish
- 1 large egg, beaten For egg wash.
- Cinnamon sugar For sprinkling.
Instructions
Preparation
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the cold diced butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough starts to come together. Avoid overworking the dough; it should be slightly tacky but cohesive.
- Divide the dough into small balls and roll each out into circles about 5 inches in diameter.
- Place a spoonful of apricot preserves in the center of each dough circle.
- Fold the dough over the filling and seal the edges with a fork, ensuring no filling escapes during baking.
Baking
- Brush each empanada with the beaten egg wash and sprinkle cinnamon sugar on top for added sweetness and flavor.
- Place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until golden brown.
Notes
These empanadas freeze well; store unbaked empanadas in a freezer bag for up to 3 months. Bake from frozen, adding 5-10 extra minutes to cooking time.