FOOD
Peaches & Cream Empanadas
That perfect combination of peaches and cream is made better when fried in a crispy empanada.
FOOD
Peaches & Cream Empanadas
That perfect combination of peaches and cream is made better when fried in a crispy empanada.
Ingredients
Filling
- 1 1/2 pounds (about 5) medium ripe yellow peaches
- Ice, to shock the peaches
- 1/4 cup granulated sugar
- Zest and juice of 1/2 a small orange (about 1 tablespoon juice)
- 1 teaspoon fresh ginger, peeled and grated
- 1 cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- Pinch of nutmeg
- 4 ounces cream cheese, at room temperature
- 2 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
Empanadas
- 2 packaged rolled pie crusts
- All-purpose flour, for dusting
- Water, for the dough
- Vegetable oil, for frying
Steps
Filling
- Fill a 3-quart pot about two-thirds full of water, and bring to a boil over high heat. Once the water begins to boil, score the bottom of each peach with an 'X' using a paring knife. Drop the peaches in the water, and cook for 5 minutes, or until the skins begin to peel away at the incision.
- Transfer to an ice bath, and let them sit in the water until cool enough to touch. Peel the peaches, and discard the skins. Roughly chop the peaches.
- Drop the peaches into a 2-quart pot along with the sugar, orange zest and juice, grated ginger, cinnamon, cloves, allspice and nutmeg.
- Bring to a boil, then reduce to a simmer, and cook until thickened, approximately 15-20 minutes, stirring occasionally. Cool to room temperature. Discard the whole spices.
- While the peach mixture cooks, use a handheld mixer to whip the cream cheese, powdered sugar and vanilla. Set aside.
Empanadas
- Lightly dust flour over a clean, flat surface, and unroll one pie crust. Lightly roll out the dough until it's just big enough to cut out four circles using a 5 1/4-inch cutter. Repeat with the remaining dough.
- Drop a heaping tablespoon of the cream cheese mixture onto half of each piece of dough, followed by a heaping tablespoon of the cooked peaches. Using your finger, wet the edge of half of the dough, and fold over to form the empanada. Crimp with a fork, or close with your fingers. Form all of the empanadas, and place on a tray. Refrigerate until ready to fry.
- Fill a wide stock pot or Dutch oven about halfway up with vegetable oil and heat to 360°F. Fry the empanadas in batches for about 2 1/2 - 3 minutes, or until golden brown. Drain on a paper towel-lined plate, and allow to cool for a few minutes. Dust with powdered sugar.