If you have not noticed, since I discovered how easy it was to make empanadas, I can’t stop making them.
Some of my favorite empanada recipes are Pizza Empanadas, S’mores Empanadas, and Apple Empanadas.
My kids loved each of these, so I keep trying to create more empanada recipes so that they can try a variety during their lifetime.
I decided that after stumbling across a random recipe that had cherries in it, I decided to make Cherry Empanadas.
Now my kids are not true fans of cherries but at this point, I didn’t care because, for whatever reason, I could not get cherries out of my head after stumbling across that random cherry recipe.
Since their love of cherries is not as strong as mine, I did not know what to expect.
Cherry Empanadas are probably the easiest empanada recipe that I have made.
They seriously only use 5 ingredients!
- 1 can of cherry pie filling
- Goya Empanadas Wraps – Tapas Para Empanadas
- 2 cups of confectioners sugar
- 1/4 cup milk
- 1/2 cup melted butter (I forgot this ingredient & step, therefore my empanadas stayed white)
Cherry Empanadas are also very easy to make.
- Preheat the oven to 350 degrees
- Flour your work surface
- Lay out a thawed empanada wrap onto surface
- Add a spoonful of cherries
- Fold empanada over & close edges with a fork
- Egg wash the front and the back of the empanada (I forgot this step, therefore my empanadas were not golden brown)
- Bake for 15 minutes
- While baking, whisk the sugar and the milk until combined
- Once the empanadas are done, dip the front and the back of the empanada into the sugar mixuture
- Lay on a cooling rack
- Top with remaining cherry mixture/juice
Ingredients
- 1 can of cherry pie filling
- Goya Empanadas Wraps - Tapas Para Empanadas
- 2 cups of confectioners sugar
- 1/4 cup milk
- 1/2 cup melted butter (I forgot this ingredient & step, therefore my empanadas stayed white)
Instructions
- Preheat the oven to 350 degrees
- Flour your work surface
- Lay out a thawed empanada wrap onto surface
- Add a spoonful of cherries
- Fold empanada over & close edges with a fork
- Egg wash the front and the back of the empanada (I forgot this step, therefore my empanadas were not golden brown)
- Bake for 15 minutes
- While baking, whisk the sugar and the milk until combined
- Once the empanadas are done, dip the front and the back of the empanada into the sugar mixuture
- Lay on a cooling rack
- Top with remaining cherry mixture/juice
Even though I forgot to eggwash the empanadas, they still tasted great.
They were made perfect with a spoonful of vanilla ice cream and served warm.
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