Strawberry and Cream Empanadas

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 255, total fat 15 G., saturated fats 6 G., proteins 5 G., carbohydrates 26 G., fiber 1 G., cholesterol 37 mg, sodium 178 mg, sugar 4 G.

Enjoy the delicate flavor of strawberries and cream in these delicious Mexican empanadas, filled with fresh strawberries and ginger-infused cream cheese. The empanada dough can be mixed the night before and refrigerated until ready to assemble. Dust the finished empanadas with powdered sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

220 g strawberries, hulled and diced
2 tbsp. l. + 1 tsp. granulated sugar
450 g of cream cheese at room temperature
1 tbsp. grated fresh ginger
18 empanada dough circles, 8 cm in diameter.
Powdered sugar, for dusting
Empanada dough

4 cups premium flour + extra for working with the dough

1.5 tsp salt
0.5 cups of confectionery fat
1 egg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, margarine, strawberry, cream cheese

Cooking the dish according to the recipe:

Mix diced strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
Preheat oven to 200°C. Combine cream cheese, grated ginger, and remaining granulated sugar in a bowl. Beat well.

Place a circle of dough on the counter and spoon a 2.5 cm heaping dollop of cream cheese into the center. Add 3-4 diced strawberries. Fold the filling into the dough, sealing it with your fingers or a fork, and repeat with the remaining dough and filling.
Bake until golden brown, about 10 minutes. Dust with powdered sugar. Serve warm or at room temperature.
Empanada dough

Yield: about 24 circles

Combine flour and salt in a bowl. Mix the fat into the flour mixture with a metal spoon or your hands until smooth.

Mix the egg with 2/3 cup of room temperature water. Add 0.5 cups of the egg mixture to the flour and stir until the dough begins to come together. Continue kneading the dough, adding more egg mixture as needed (you may need a little more water). The dough should be smooth. Cover the dough with plastic wrap and refrigerate for at least 1 hour, but preferably overnight.

Place the dough on a floured surface, roll out to the desired thickness and cut out using an 8cm round cutter.