• 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


  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.