FOOD

Sweet Empanadas, 3 Ways

Which of these three sweet empanadas will be your new favorite?

FOOD

Sweet Empanadas, 3 Ways

Which of these three sweet empanadas will be your new favorite?

Ingredients

  • 3 ¾ oz water
  • ¾ oz powdered gelatin
  • 3 oz glucose
  • 5 3/4 oz sugar
  • 2 ¼ oz water
  • 3 oz glucose
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ oz cornflour
  • 1 ½ oz powdered sugar
  • Food coloring
  • 4 oz dark chocolate
  • Empanada dough

Steps

  1. Mix 3 ¾ oz of water and the powdered gelatin. Set aside to bloom.
  2. In a small saucepan, combine the sugar, 3 oz of glucose, salt, and 2 ¼ oz of water until temperature reaches 252°F.
  3. Heat the bloomed gelatin in the microwave until dissolved and place it in a bowl together with 3 oz of glucose.
  4. Start mixing on medium speed and pour down the syrup down the side of the bowl.
  5. Turn on to high speed for 10 minutes. Add vanilla extract and mix to combine.
  6. Paint stripes with food coloring inside the piping bag. Fill the bag with the marshmallow mixture and pipe drops on a tray sprinkled with cornflour and powdered sugar. Let it set overnight.
  7. Preheat oven to 395°F. Grab the empanada dough and fold the edges six times to create a basket.
  8. Add chocolate chunks in the center and bake empanadas at 395°F, until golden brown and slightly darker around the edges.
  9. Place marshmallows on top of the chocolate and take back to the oven for 2 minutes.

Ingredients

  • ¾ cup sugar
  • ½ cup heavy cream
  • 1 tbsp glucose
  • 1 tsp vanilla extract
  • ½ tbsp butter
  • 10 oz sliced pear
  • 1 tbsp butter
  • 1 ¼ oz sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • 1 tbsp caramel
  • Empanada dough

Steps

  1. Boil heavy cream, glucose and vanilla extract. Set aside.
  2. In a medium saucepan over medium heat, melt down the sugar. Stir with a whisk if necessary to help dissolve the lumps.
  3. Once the caramel is a deep copper color, remove from heat and immediately stir in the cream mixture.
  4. Add the butter, combine and transfer to a container to cool completely.
  5. Peel and slice the pears. In a small saucepan, melt the butter together with the sugar.
  6. Add the pears and cook over medium heat for over 10 minutes. Dissolve the cornflour into the water and pour it into the mixture.
  7. Add the caramel and continue cooking for 5 minutes. Set aside and let it cool.
  8. Preheat oven to 395°F. Place the pear filling at the center of the empanada dough, fold it in half, and close.
  9. Bake the empanadas at 395°F for about 10-12 minutes or until they are golden brown and slightly darker around the edges. Once baked, pour caramel threads on top.

Ingredients

  • 1 cup ricotta
  • 1/4 cup powdered sugar, sifted
  • 1 tbsp lemon zest
  • 1 cup blueberries
  • ½ cup sugar
  • ¼ cup lemon juice
  • 1 tbsp water
  • 1 tsp cornflour
  • Empanada dough
  • 1 egg

Steps

  1. In a medium bowl, combine the ricotta, powdered sugar, and lemon zest. Mix well and keep chilled.
  2. Place the blueberries in a saucepan with sugar and lemon juice. Bring to a boil and cook over medium heat for 5-6 minutes.
  3. Dissolve the cornflour with the remaining water and add to the blueberry compote. Mix and set aside to cool down.
  4. Preheat oven to 395°F. To avoid the empanada dough from absorbing the filling, paint it with the egg.
  5. Place one spoon of lemon ricotta filling at the center of the empanada dough and add the blueberry compote to the side. Fold in half and close.
  6. Bake the empanadas at 395°F for 10-12 minutes or until they are golden brown and slightly darker around the edges.
  7. Once baked, sift some powdered sugar on top.