Fresh Peach Empanadas recipe

Directions Fresh Peach Empanadas

Directions

1. Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.

2. Turn dough out onto your working surface. Quickly gather crumbs together into a square, fold square in half. Flatten dough out into a larger square using a rolling pin, fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.

3. Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.

4. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

5. Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.

6. Place empanadas on the prepared baking sheet, brush with egg and sprinkle with remaining sugar.

7. Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.

Recipe Yield

Recipe Note