Strawberry Coconut Empanadas

Name: Strawberry Coconut Empanadas
Prep time: 40 min
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 6 oz cream cheese, at room temperature; 2 tablespoons coconut milk; 3/4 cup powdered sugar; 1 cup shredded sweetened coconut; 1 egg; 1 tablespoon water; 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count); 1/2 cup strawberry jam

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Prep 40 min
Total 60 min
Ingredients 8
Servings 10

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I remember sitting on a beach in Mexico with a big frothy fresa colada. I had asked the waiter to replace the pineapple with strawberry because I wasn’t in the mood for piña at the time. It was one of the best flavor combos my mouth had ever experienced. I ordered that drink for the rest of my vacation and have been enjoying it ever since. Recently, I was at the bakery and looking at all the delicious empanadas…. I had apple, pineapple, strawberry, and custard cream to choose from, but I still wasn’t satisfied. I was craving something more. I wanted that feeling of sitting on the beach in Mexico with my strawberry coconut combo. Then it was clear, I would need to run home and make this combo in an empanada myself. The results were sublime. Here is my recipe for you and your family to enjoy.

Ingredients

6 oz cream cheese, at room temperature
2 tablespoons coconut milk
3/4 cup powdered sugar
1 cup shredded sweetened coconut
1 egg
1 tablespoon water
2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/2 cup strawberry jam

Directions

1

Preheat oven to 400°F.
2

In a mixer, add cream cheese, coconut milk and powdered sugar. Mix on medium for 5 minutes or until completely combined. Then add in shredded coconut, and mix to incorporate. Set aside.
3

In a small bowl, whip egg and water together to make an egg wash. Set aside.
4

Unroll pie crusts and with a large circle cookie cutter cut as many circles as possible.
5

Once all circles are cut out, place 1/2 teaspoon of coconut cream on the center of each pie crust circle, then top each center of the coconut cream with 1/2 teaspoon of strawberry jam.
6

Dip your finger in the egg wash and circle the edges of each pie crust circle with egg wash.
7

Then fold one edge of the pie crust circle over to enclose filling, making a baby taco shape.
8

With your fingers, press all the edges together.
9

With the edge of a fork press all the edges together to enclose the empanada.
10

Stab the fork into the center of the empanada to give the center a little room to bake and not burst. Place on a cookie sheet lined with a baking mat or wax paper.
11

With a pastry brush, dip into the egg wash and brush each empanada across the top.
12

Bake for 20 minutes.
13

Remove from oven and allow to cool for a minimum of 15 minutes. Enjoy!

Expert Tips

tip 1
When folding pie crust to enclose filling inside of the empanada, wipe any excess filling that dips out of the edges with a napkin for a cleaner empanada.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I remember sitting on a beach in Mexico with a big frothy fresa colada. I had asked the waiter to replace the pineapple with strawberry because I wasn’t in the mood for piña at the time. It was one of the best flavor combos my mouth had ever experienced. I ordered that drink for the rest of my vacation and have been enjoying it ever since. Recently, I was at the bakery and looking at all the delicious empanadas…. I had apple, pineapple, strawberry, and custard cream to choose from, but I still wasn’t satisfied. I was craving something more. I wanted that feeling of sitting on the beach in Mexico with my strawberry coconut combo. Then it was clear, I would need to run home and make this combo in an empanada myself. The results were sublime. Here is my recipe for you and your family to enjoy.