Fresh peaches bake inside pockets of flaky, buttery pastry to make these impressive sweet empanadas.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
212 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
Step 3
Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
Step 4
Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
Step 5
Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
Step 6
Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
Step 7
Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.
Ingredients
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 pinch salt
1 cup cold butter, cut into 1/2-inch pieces
2 ripe peaches, peeled and cut into 1-inch pieces
0.25 cup sour cream
0.5 teaspoon salt
0.5 teaspoon vanilla extract
0.25 cup cream cheese
3.5 tablespoons white sugar, divided, or more to taste
