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My "Sweet" Empanadas

Updated: Jun 20, 2020

Ingredients for filling:

2 cups cream cheese, softened

1 tablespoon vanilla extract

1 tablespoon sugar, I use Lakanto

1 tablespoon honey, I use Natures Hallow brand - click to purchase

Jam of choice, I used strawberry Natures Hallow brand - click to purchase

Directions for filling:

In a medium size bowl add your cream cheese, vanilla, honey and sugar and mix well. Set aside.

Ingredients for dough:

3 cups all-purpose flour

1 teaspoon salt

9 oz cold unsalted butter, cubed

3⁄4 cup ice water

1 tablespoon apple cider vinegar

Directions for dough:

In a food processor add your flour and salt and pulse to combine.

Add butter to flour mixture and pulse several times, until butter is the size of a dime then transfer to a medium size mixing bowl.

In a small bowl stir together ice water and vinegar.

Add half of the water and vinegar mix to flour mix, stir to combine. Add more of the water mixture a little at a time, just until the dough begins to come together.

Shape your dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk then wrap tightly in plastic wrap.

Refrigerate for at least 1 hour.

You will have enough dough for 15 to 20 empanadas depending on the size you make them.

How to build your empanada:

Roll the dough flat with a rolling pin (it’s best to use parchment paper in between so it doesn’t stick). Once it’s flat and thin you could use a bowl to cut out a circle shape or you can use a large cookie cutter. Lay each circle on a piece of parchment paper until ready to assemble.

Using one circle at a time add 1 1/2 tablespoons of the cream cheese mixture and 1 tablespoon jam. If you're making smaller discs use less. Fold the empanada over and and squeeze firmly so that all the edges seal completely then use a fork and gently press down along the edges to seal.

Once all the empanadas are made start heating up the coconut oil in a large frying pan.

Add the empanadas a few at a time fry on each side for 2/3 minutes or until golden brown.

**This dough is NOT KETO OR LOW CARB FRIENDLY if your looking for a KETO/LOW CARB OPTION head over to My Domesticated Bit Of Chaos website for full approved dough recipe! Click here for direct link! Make sure you subscribe to her site!**

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