Friday, August 6, 2010

Jammy Empanadas

I love easy recipes that come out super impressive. I always thought empanadas were way too much work, due to the fact that most empanada dough recipes require a lot of rolling, kneading, and cutting in of butter. Kind of like a pie... However, these delicioso little empanadas are so easy! NO kneading, NO cutting in of butter, and only a LITTLE rolling. If you are feeling extra lazy, you can melt the butter in the microwave so it is easier to mix in, then just freeze the dough for a bit longer than an hour. They were a snap to make and came out perfectly crisp on the outside with a yummy jam filled center. I only had apricot jam but they would be great with other flavors too, strawberry.... raspberry.... or maybe a chocolate fudge filling... They are not authentic mexican empanadas, but they are light, airy, and they look beautiful when covered with a sparkly sprinkling of cinnamon and sugar. Enjoy!

Jam Empanadas
Dough recipe from


1 1/2 cups flour
1/2 cup sour cream
3/4 cup butter (softened)
3 heaping tbsp. sugar
Apricot Jam

In a large bowl, mix together flour, sour cream, butter, and sugar until a soft dough forms. Shape dough into a ball, cover in plastic wrap and freeze for one hour.

Remove from freezer. Roll out to about 1/4 inch thickness.

Cut into four inch circles (I used a tea cup). Place circles on a parchment paper lined pan.

Pace a scant teaspoon of jam in the center of each circle.

Dampen edge of circle with water, fold in half, and press edges together with the tines of a fork (make sure they are all sealed up or jam will escape!). Bake at 350 degrees for 25-30 minutes, or until lightly golden brown.

When cooked, remove from oven and allow to cool 5 minutes on a rack. Meanwhile...

Mix together 1/2 cup white sugar and 1/2 tablespoon cinnamon.

Dip each empanada in the cinnamon sugar mixture and turn to coat.

Put empanadas on a pretty plate and be prepared to wow your friends and family with your baking powers!

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