How To make Pineapple Apricot Empanaditas
FILLING:
1 lg Ripe pineapple
1/2 c Good-quality apricot
-preserves 3 tb Sugar
3 tb Triple Sec
1/4 c Fine dry bread crumbs,
(commerically prepared) PAStrY:
2 c Unbleached a-p flour
1/2 ts Salt
8 oz Unsalted butter, slightly
-softened 6 oz Cream cheese, slightly soft
GLAZE:
1 Egg, beated with 1T water
3 tb Sugar
With a serrated knife, remove the top from the pineapple. Quarter the pineapple vertically and trim away the tough core from each quarter. Cut the pineapple flesh away from the rind. Chop the pineapple; there should be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer. Cook, uncovered, stirring often, until thick, about 40 minutes. Cool to room temperature, and in a food processor partially puree the pineapple mixture. Some texture should remain. Stir in the bread crumbs. (Filling can be prepared up to 2 days ahead. Cover and refrigerate.) In the work bowl of a food processor, combine the flour and salt and pulse briefly to blend. Add the butter and cream cheese and process until a soft dough forms. Turn the dough out onto a lightly floured work surface and divide it in half. Gather each half into a ball, kneading briefly if necessary until smooth, and flatten each ball into a 5-inch disk. Wrap the disks of dough separately in plastic and refrigerate for at least 5 hours. (The dough can be prepared up to 2 days ahead.) Let the discs of dough stand at room temperature until softened slightly. Dust one disc of dough with flour and on a well-floured surface roll it out to about 1/8-inch thick. Using a 3 1/2-inch circular cutter, form the dough into about 12 rounds. Lay the rounds in a single layer on a plate or cookie sheet, wrap in plastic, and return them to the refrigerator. Repeat with remaining dough. (The rounds of dough can be prepared 1 day ahead.) Position racks in the upper and lower thirds of the oven and preheat the oven to 375F. Lightly butter two large baking sheet pans. Let the rounds of cream cheese pastry soften at room temperature just until flexible. Making one at a time, spread a heaping teaspoon of pineapple filling across the center of each round, leaving a border. Fold the round in half, then pinch the edges of the empanadita to seal and crimp it decoratively. Repeat with the remaining pastry rounds and filling, transferring the completed empanaditas to the baking sheets and spacing them well apart. Brush each empanadita with the egg wash and sprinkle it lightly with sugar. Bake the emapanaditas, changing the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until they are puffed, crisp, and golden, about 20 minutes. Cool them on a rack before serving. (The empanaditas can be prepared up to 1 day ahead and stored, airtight, at room temperature.)
How To make Pineapple Apricot Empanaditas's Videos
Sweet Empanadas
How to make shape small pies and seal them.
The Only APPLE EMPANADA Recipe You’ll Need!
Hello my beautiful fam! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make a very easy and delicious cinnamon apple empanadas, if you like apple pie you going to LOVE this dessert, it’s perfect to make for the upcoming holidays or just any other day out of the year it’s seriously so easy to make, the dough for this empanadas is very simple yet very delicious???? soft yet flaky, so much like a pie crust!!!! If you are like me an enjoy that part of the pie than you going to really enjoy this empanada, it’s not sweet since the sweetener is going to come from our apple filling if you want your dough to be sweet you can always add more sugar to it, just keep in mind it might change the consistency of your dough ☺️ keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!!
Also try my grandmas empanadas ????????
Pumpkin empanadas ????????
What can go wrong???
-adding a lot more sugar can cause your dough to break while rolling don’t add more than 2 tbsp or don’t add any at all ????
‼️‼️Tip!!! Keep unused dough in refrigerator.
Enjoy while warm and drizzle some apple syrup.... seriously delicious
Empanada dough can be used for any filling ????
Ingredients: I was able to make 12 empanadas, you can get more of you make them smaller ☺️????
3 cups all purpose flour plus extra for dusting
2 sticks of salted butter
1 can media crema or 1 cup of liquid
Trubinado cane sugar
3 Granny Smith
3 Fuji or any sweet apples of your choice
1/4 tsp lemon zest and tsp of juice
1/2 cup plus 1 1/2 tbsp white sugar
1/4 cup brown sugar
1 tsp ground cinnamon
Pinch salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
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How to Make Sweet Empanadas | Cooking with Magda
In this video I will show you how to make Sweet Empanadas. This is an authentic Mexican recipe that I learned from my sister Maria when I was a young girl in Mexico. I still make it the old fashion way by hand. I usually make this with a strawberry filling but in this video, I will make it with seedless marionberry jam. You can make this with whatever filling you prefer, some suggested fillings are apple, peach, mango, or blueberry. Which filling will you try?
Remember to always be safe around the kitchen. Do not injure yourself or others while using sharp knives and take care not to burn yourself or others while cooking.
If you enjoy this video please show your support by giving it a thumbs up. If you’re not already a subscriber and you would like to see more videos like this, please make sure you subscribe to the channel, it really makes a difference.
Music used in this Video:
Free use music used in this video.
• ‘Far Behind’ by Silent Partner
Peach Cinnamon Empanadas || Peach Cinnamon filling || Empanadas
#PeachCinnamonEmpanadas #PeachPies #Empanadas
Peach Cinnamon Empanadas perfect for desserts! ♥
INGREDIENTS for the PEACH JAM FILLING♥
Peaches sliced 350g
1 cup white/brown sugar
1 lemon freshly squeezed
1/2 tbsp. Cinnamon powder
3 tbsps. butter
Vanilla essence
For the EMPANADA DOUGH:
3 cups all-purpose flour
¼ to 1/2 teaspoon salt
6 oz unsalted butter (1 stick of butter = 4 oz)
1/4 cup to 1/2 cup milk adjust as needed to obtain a soft and smooth dough
Instructions:
♥ Mix the flour and salt.
♥ Add the butter and pulse until sandy texture.
♥ Add water or milk (in small increments) and continue pulsing until a clumpy dough forms.
♥ Use your hands to mix the ingredients together.
♥ Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round).
Use immediately, or store in the refrigerator/freezer to use later.
Assembling and baking the empanadas:
To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.
To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white or water , it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges.
For best results, I recommend refrigerating for at least 30 minutes the empanadas before frying,
this also helps them seal better and prevents the filling from leaking out.
Fry the Peach empanadas in vegetable oil in medium heat.
Then sprinkled with powdered sugar before serving. ENJOY! ♥
YOU MAY TRY SOME OF MY AWESOME RECIPES HERE:♥
JOLLIE BURGER STEAK
HOW TO MAKE LUMPIA WRAPPER AND ITS FILLING
SUPER SOFT SOUFFLE PANCAKES
CLASSIC ITALIAN CARBONARA ( HOW ITALIANS DO IT?)
HOMEMADE PORK TOCINO (EASY STEPS)
FRIED FISHWITH SWEET AND SOUR SAUCE
IF YOU ARE READING THIS THANK YOU SO MUCH!!♥
Please don't forget to like & SUBSCRIBE to my channel...xoxo♥
Apple Empanadas -- Easy, Delicious Dessert Recipe
Hey Chile-Heads! Today, I'll be teaching you an easy recipe for a classic dessert: Apple Empanadas. These empanadas are such a delicious addition to any holiday meal; they also pair perfectly with some whipped cream or vanilla ice cream. Make these for your family -- they're sure to be a hit!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Apple Empanadas
Ingredients:
3 cups of unbleached flour
2 sticks salted butter
Pinch of salt
1 cup evaporated milk
½ cup of pure cane sugar - 2 tablespoons
¼ cup of brown sugar
3 honey crisp apples, peeled and sliced
3 granny smith apples, peeled and sliced
1 rounded tablespoon unbleached flour
1 teaspoon apple pie spice
Zest of one lemon and juice of ½
Directions:
Peel and slice apples and put into a medium to large saucepan. Add cane sugar and brown sugar, along with apple pie spice, lemon zest and lemon juice. Cook covered on medium heat for about 20 minutes. After 20 minutes, remove the lid and add flour a little at a time, stirring constantly. The mixture will thicken, continue to cook for 2 minutes. Place apple mixture on a baking sheet to cool while you prepare the dough.
In a large bowl, add flour, salt, sugar and mix. Now add sticks of butter in small tablespoon cubes. Mix until the butter is completely incorporated and feels like sand. Pour the milk in a little at a time until completely incorporated. Knead the dough until it is very smooth. Cut the dough in half, wrap each part in plastic wrap and store in the refrigerator for a half hour. At this point turn the oven on to preheat to 350 degrees.
Pull the dough one half of the dough out of the refrigerator at a time. Cut dough into six pieces and make into balls. Roll each ball out to about 4 inches in diameter. Place 2 tablespoons of apple mixture in the middle of the dough, and fold over. Press the edges so that the empanada is sealed. Once they have all been assembled, put onto a baking sheet lined with parchment paper, brush with an egg wash and cut 3 slits at the top of the empanada. Bake at 350 for 20 - 30 minutes. Start checking them after 20 minutes. They should be golden brown on top.
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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