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Raspberry and Cream Cheese Empanadas

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Raspberry and Cream Cheese Empanadas
  • Prep 10 min
  • Total 25 min
  • Ingredients 11
  • Servings 9
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Part of a traditional Mexican Christmas are delicious empanadas to enjoy with hot chocolate or a steaming mug of thick champurrado. The empanadas are filled with sweet ingredients such as pineapple, figs, raisins and guava paste with goat cheese. This year, I decided to make my own version and give this classic, a modern twist. When baked, the beautiful gem-like raspberries and smooth cream cheese turned into a bright lavender filling. It's fluffy, and almost cotton candy-like. It was a great surprise to see these beautiful dessert colors pop out of my empanadas. Package them up in pretty tins, cellophane bags or cute cardboard boxes for a very festive homemade gift for your family or a thank you gift for your favorite teacher. Enjoy!

Ingredients

  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 2 large egg yolks, room temperature
  • 2 tablespoons ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 2 cups raspberries, rinsed, dried and chopped
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • Flour for dusting
  • 1 egg, beaten

Directions

  • 1
    Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray.
  • 2
    In a large mixing bowl, combine cream cheese and sugar. Mix until smooth. Continue to mix on low speed, add egg yolks, ricotta, vanilla, salt and lemons zest. Fold in raspberries until all ingredients have combined. Set aside.
  • 3
    Roll out pie dough on a floured surface and extend with rolling pin to approximately 12 inches in diameter.
  • 4
    Cut out 3-inch circles with cookie cutter or rim of small bowl. Place 1-1/2 heaping tablespoons of cream cheese mixture.
  • 5
    Brush dough circle edges with egg; fold in half and crimp edges with a fork to seal. Place empanadas on prepared baking sheet.
  • 6
    With 1-inch star shaped cookie cutter, cut out stars from any left over dough. Brush empanadas with egg, adhere a few stars to tops of empanadas and brush over them with any leftover egg.
  • 7
    Bake for 12-15 minutes or until golden.

Nutrition Information

No nutrition information available for this recipe
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