Remember the Coconut and Lime Cupcakes I made last month as part of the Lady Behind The Curtain challenge? Well it is time for another one. This month’s challenge was strawberries and raspberries. I have to say that I do love strawberries and cook with them often, however, I do not use raspberries very much.
I do not know why that is, but I just tend to buy strawberries, blueberries and blackberries more often. This is what I love about these challenges, is that it gets me out of my routine. So today I am making some Strawberry and Rasberry Empanadas. They are really simple to make with prepared ready to bake pie crust dough. These are perfect for a breakfast or brunch in the summer. They also make a nice dessert or snack.
Strawberry Raspberry Empanadas (Turnovers)
1 1/2 cups strawberries – cleaned, stems removed, drained and sliced
1 cup raspberries – cleaned and drained
1/3 cup sugar
2 ready to bake pie crusts dough circles (14.1 oz package)
2 tablespoons sugar, for topping
Preheat oven to 375 degrees.
Place strawberries and raspberries in saucepan over low heat.
While mixture is heating, smash berries together. When berries start to bubble, simmer about another 4-5 minutes. Remove from heat.
Using a 3 1/2″ – 4″ round cookie cutter, cut out circles from pie crust. Place dough circles on a greased or parchment-lined cookie sheet. You may need to re-roll pie crust depending on the size of the cutter you use.
Place about a tablespoon of the fruit mixture on each circle.
Fold over dough in half and secure by pressing down with a fork.
Bake 14-16 minutes on a greased or lined baking sheet until lightly brown. Roll in sugar while still warm. Let cool.
Makes about a dozen.
If you would like more information about this challenge, click on the button below.
Do you cook or bake with raspberries? If so, what do you make?
For more recipes with the strawberry and raspberry combination , see what other bloggers whipped up, below.