This weekend I finally got around to updating my Strawberry Empanadas recipe. These fruit empanadas are a great dessert or snack and also make a wonderful tea party snack.
Super easy to make and delicious! Check out my recipe below and enjoy!
Hi Friends! I was wanting a little dessert snack and I was short on time (and energy) as I attended BlogHer this weekend. BlogHer is a blogging and writing conference that was in Los Angeles this weekend.
I was only able to attend part of the time, but I did enjoy listening to the speakers, and meeting Jennie Garth was especially fun. She is so sweet in real life and we even got a picture together. She was sharing her stories of traveling in an RV with her family.
Empanadas are a stuffed pastry, kind of like a little hand pie. I usually make empanadas as appetizers, but once in awhile these dessert empanadas make a great little dessert. When they are freshly baked, they are rolled in sugar for a tasty dessert or lunch box treat.
How to Make Strawberry Empanadas
Fruit empanadas are so easy to make with a pre-made pie crust. Honestly, you don't need special empanada dough to make these delicious han-dheld desserts!
You just prepare the fruit
Then you fill each pastry with fruit,
Fold over the pastry and seal.
Then bake and top with sugar.
They are simply delicious and you can add cream or ice cream if you wish!
For more great strawberry recipes, check out:
- Strawberry Goat cheese Bruschetta - this beautiful dish can be an appetizer, tea party food, or dessert.
- Strawberry Banana Smoothie - A wonderful breakfast or afternoon snack.
- Strawberry Spinach Salad - A lovely spring salad with a tasty balsamic dressing.
Don't forget to bookmark this recipe!!
Strawberry Empanadas Recipe
Strawberry Empanadas Recipe
- 1 ½ cups strawberries - cleaned stems removed, drained and sliced
- ⅓ 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 in a saucepan over medium-low heat.
- Add sugar to a saucepan.
- While the mixture is heating, smash berries together.
- When berries start to bubble, simmer about another 4-5 minutes. Remove from heat.
- Using a 3 ½" - 4" round cookie cutter, cut out circles from a refrigerated pie crust.
- Place dough circles on a greased or parchment-lined cookie sheet. You may need to re-roll the pie crust depending on the size of the cutter you use.
- Place about a tablespoon of the warm fruit mixture on each circle.
- Fold over dough in half and close 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.
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How was your weekend?