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Sweet and Savory Empanadas recipe

Mexican-style pastry turnovers filled withcrushed pineapple, raisins, shredded Monterey Jack cheese andtoasted walnuts, served topped with mascarpone cheese drizzledwith honey.

Recipe: Sweet and SavoryEmpanadas

1 (15-ounce) package refrigerated piecrust rounds
1 (8-ounce) can crushed pineapple, drained
1/2 cup raisins
1 cup (4 ounces) Wisconsin Monterey Jack cheese, shredded
1/2 cup chopped toasted walnuts
1/4 teaspoon ground cinnamon
Wisconsin Mascarpone cheese

  • Unfold both pie crust rounds on bakingsheet.
  • Combine pineapple, raisins, Monterey Jackcheese, walnuts and cinnamon; mix lightly.
  • Spoon half of mixture onto half of onepie crust round within 1/2 inch of edge. Fold pastry over filling,sealing along edge. Empanada will now be shaped like a half-circle.Repeat with second pie crust round and remaining filling. Cutthree small slits in top of each half-circle.
  • Bake at 400°F (205°C) for 20 to25 minutes, or until pastry is golden brown.
  • To serve, cut each empanada into 6 wedges.Serve topped with Mascarpone cheese drizzled with honey, if desired.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    How to Make Empanadas: Recipe

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  • Comments

    1 Comment


    To answer your question about fried or baked? My mom and I have experimented with different doughs and found it really depends on the dough and your preference. Some doughes bake better while others are better for baking. We prefer the baked ones to go with sweet empanadas and the fried ones for the meat and savory empanadas.

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