Who says dessert can’t be portable? If you’re craving something sweet, flaky, and utterly irresistible, you’ve come to the right place. We’re diving into the world of sweet empanada dough—the perfect canvas for everything from fruity fillings to rich chocolate. Whether you’re a baking novice or a seasoned pro, these 22 recipes will inspire your next delicious creation. Get ready to fall in love with every bite!
Classic Cinnamon Sugar Sweet Empanada Dough
Savor that nostalgic bakery aroma right in your kitchen. This flaky, cinnamon-kissed dough wraps around sweet fillings for handheld perfection—think cozy mornings or festive gatherings. Master the technique once, then riff endlessly with your favorite fruits, nuts, or chocolate.
Serving: 12 empanadas | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, cold and cubed (or use vegetable shortening for a flakier texture)
– ¼ cup granulated sugar
– 1 large egg, beaten
– ¼ cup ice water, plus more if needed
– 1 tsp ground cinnamon
– ¼ tsp salt
– 1 tbsp milk, for brushing
– 2 tbsp granulated sugar mixed with 1 tsp cinnamon, for coating
Instructions
1. Combine 2 cups flour, ¼ cup sugar, 1 tsp cinnamon, and ¼ tsp salt in a large bowl.
2. Cut in ½ cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in 1 beaten egg with a fork until just incorporated.
4. Gradually add ¼ cup ice water, 1 tablespoon at a time, mixing until the dough comes together—add more water if it feels dry.
5. Turn the dough onto a lightly floured surface and knead gently for 1 minute until smooth.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to chill.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Roll out the chilled dough on a floured surface to ⅛-inch thickness.
9. Cut the dough into 4-inch circles using a round cutter or a small bowl.
10. Place 1 tablespoon of your desired sweet filling (like apple pie filling or dulce de leche) in the center of each circle.
11. Fold the dough over the filling to form a half-moon shape and press the edges with a fork to seal.
12. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
13. Brush the tops lightly with 1 tbsp milk using a pastry brush.
14. Sprinkle each empanada with the cinnamon-sugar mixture (2 tbsp sugar mixed with 1 tsp cinnamon).
15. Bake at 375°F for 18–20 minutes, or until golden brown and crisp.
16. Transfer to a wire rack to cool for 10 minutes before serving.
The dough bakes up golden and shatteringly crisp, with a warm cinnamon-sugar crust that crackles with each bite. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or pack them cold for a sweet on-the-go snack—they stay delightfully flaky for days.
Decadent Chocolate-Filled Sweet Empanada Dough
Oozing with molten chocolate, these sweet empanadas are your new go-to dessert. Forget complicated pastries—this dough comes together fast and bakes into flaky pockets of pure indulgence. Get ready to impress with minimal effort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed (or use shortening for a flakier texture)
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 1/3 cup ice water, as needed
– 1 cup semi-sweet chocolate chips (or chopped dark chocolate for a richer flavor)
– 1 large egg, beaten (for egg wash)
– 2 tbsp coarse sugar, for sprinkling
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
3. Use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
4. Gradually drizzle in 1/3 cup ice water, mixing with a fork until the dough just comes together. Tip: Add water slowly to avoid a sticky dough.
5. Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until smooth.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Roll out the chilled dough on a floured surface to 1/8-inch thickness.
9. Use a 4-inch round cutter to cut out circles from the dough.
10. Place 1 tablespoon of semi-sweet chocolate chips in the center of each dough circle.
11. Fold each circle in half over the filling to form a half-moon shape.
12. Press the edges together firmly with your fingers to seal.
13. Crimp the sealed edges with a fork to ensure they don’t open during baking.
14. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
15. Brush the tops of each empanada with beaten egg wash using a pastry brush.
16. Sprinkle 2 tbsp coarse sugar evenly over the empanadas for a crunchy finish.
17. Bake at 375°F for 12-15 minutes, or until golden brown and puffed. Tip: Rotate the sheet halfway through for even browning.
18. Remove from the oven and let cool on the baking sheet for 5 minutes. Tip: The chocolate will be very hot, so allow them to set slightly before serving.
You’ll love the contrast of the crisp, buttery crust against the warm, gooey chocolate center. Serve them warm with a scoop of vanilla ice cream or dusted with powdered sugar for an extra touch of sweetness.
Honey-Glazed Sweet Empanada Dough with Almonds
Ditch the boring pastries—this honey-glazed sweet empanada dough with almonds is your new go-to treat. We’re talking flaky, buttery pockets filled with crunchy almonds and drizzled with warm honey. Perfect for weekend baking or impressing guests without the fuss.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed (or use vegan butter for a dairy-free option)
– 1/4 cup cold water
– 1/2 cup sliced almonds, toasted for extra crunch
– 1/4 cup honey, warmed slightly for easier drizzling
– 1 egg, beaten (for egg wash, or use milk as a substitute)
– 1/4 tsp salt, adjust to taste
Instructions
1. Combine 2 cups all-purpose flour and 1/4 tsp salt in a large bowl.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
3. Use your fingers or a pastry cutter to blend the butter into the flour until it resembles coarse crumbs.
4. Gradually pour in 1/4 cup cold water, mixing until a dough forms—avoid overworking it to keep the texture flaky.
5. Wrap the dough in plastic and chill in the refrigerator for 15 minutes to firm up.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness.
8. Cut the dough into 12 circles using a 3-inch round cutter or a glass.
9. Place 1 tsp of sliced almonds in the center of each dough circle.
10. Fold each circle over the almonds to form a half-moon shape and press the edges to seal.
11. Use a fork to crimp the sealed edges for a decorative finish and to prevent leaking.
12. Brush the tops of the empanadas with beaten egg for a golden-brown crust.
13. Bake in the preheated oven at 375°F for 12-15 minutes, or until golden and puffed.
14. Remove from the oven and immediately drizzle with 1/4 cup warmed honey while still hot for maximum absorption.
15. Let cool on a wire rack for 5 minutes before serving to set the glaze.
Out of the oven, these empanadas boast a crisp, golden exterior that gives way to a tender, buttery interior packed with toasted almonds. The honey glaze adds a sticky-sweet finish that balances the nutty flavors perfectly. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a picnic—they’re just as delicious at room temperature.
Tropical Coconut Sweet Empanada Dough
You’re craving something sweet, tropical, and handheld? This coconut-infused dough bakes into flaky, golden pockets of paradise. Serving: 12 empanadas | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed (or coconut oil for a vegan twist)
– 1/4 cup granulated sugar
– 1/2 cup coconut milk, canned and full-fat for richness
– 1 large egg, beaten (for egg wash)
– 1/4 cup shredded sweetened coconut, toasted for extra crunch
– 1/4 teaspoon salt
Instructions
1. Combine 2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt in a large bowl.
2. Cut in 1/2 cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually stir in 1/2 cup coconut milk until a dough forms, adding a splash more if too dry.
4. Knead the dough gently on a floured surface for 2 minutes until smooth, avoiding overworking to keep it tender.
5. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Roll out the chilled dough to 1/8-inch thickness on a floured surface.
8. Cut the dough into 4-inch circles using a round cutter or a glass.
9. Place 1 teaspoon of toasted shredded coconut in the center of each circle.
10. Fold each circle over the filling and press the edges with a fork to seal tightly.
11. Brush the tops with beaten egg wash for a glossy finish.
12. Bake at 375°F for 18-20 minutes until golden brown and puffed.
13. Transfer to a wire rack to cool for 10 minutes before serving. Serve warm for a gooey interior, or let cool completely for a crispier bite. These empanadas pair perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Caramel Apple-Filled Sweet Empanada Dough
Melt your worries away with this handheld dessert mashup. Think flaky pastry hugging gooey caramel-apple goodness. It’s the cozy fall vibes you crave, but make it portable.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, cold and cubed
– ¼ cup granulated sugar
– ¼ tsp salt
– ⅓ cup ice water, as needed
– 2 medium apples (like Granny Smith), peeled and finely diced
– ¼ cup brown sugar, packed
– 2 tbsp unsalted butter
– ¼ tsp ground cinnamon
– ¼ cup caramel sauce, store-bought or homemade
– 1 large egg, beaten for egg wash
– 1 tbsp granulated sugar, for sprinkling
Instructions
1. In a large bowl, combine 2 cups flour, ¼ cup granulated sugar, and ¼ tsp salt.
2. Add ½ cup cold, cubed butter and use a pastry cutter or fingers to work it into pea-sized crumbs.
3. Gradually drizzle in ⅓ cup ice water, mixing until a dough forms; add more water if needed, 1 tbsp at a time.
4. Tip: Handle the dough minimally to keep it flaky.
5. Wrap the dough in plastic and refrigerate for 15 minutes.
6. While dough chills, melt 2 tbsp butter in a skillet over medium heat.
7. Add diced apples, ¼ cup brown sugar, and ¼ tsp cinnamon; cook for 8-10 minutes until apples soften.
8. Remove from heat and stir in ¼ cup caramel sauce; let cool slightly.
9. Tip: Let the filling cool to prevent soggy dough.
10. Preheat oven to 375°F and line a baking sheet with parchment paper.
11. On a floured surface, roll chilled dough to ⅛-inch thickness.
12. Cut into 8 circles using a 4-inch round cutter or glass.
13. Spoon 1-2 tbsp apple filling onto each circle, leaving a ½-inch border.
14. Fold dough over filling and crimp edges with a fork to seal.
15. Place empanadas on baking sheet and brush tops with beaten egg.
16. Sprinkle with 1 tbsp granulated sugar.
17. Bake at 375°F for 18-20 minutes until golden brown.
18. Tip: Rotate the baking sheet halfway through for even browning.
19. Let cool on a wire rack for 5 minutes before serving.
20. Get ready for that first bite—crisp, buttery crust gives way to warm, spiced apples and oozy caramel. Serve them warm with a scoop of vanilla ice cream or drizzle extra caramel on top for serious indulgence.
Berry Burst Sweet Empanada Dough with Vanilla Glaze
Tired of boring pastries? This berry-packed sweet empanada dough with vanilla glaze is your new obsession. Think flaky, buttery pockets bursting with juicy berries, all drizzled with a sweet vanilla finish—it’s a handheld dessert dream. Get ready to bake up some serious joy.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed (or use vegan butter for a dairy-free option)
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 1/4 cup ice water, plus more as needed
– 1 cup mixed berries (fresh or frozen, thawed and drained if using frozen)
– 2 tbsp cornstarch
– 1/4 cup powdered sugar, for dusting berries
– 1 cup powdered sugar, for glaze
– 2 tbsp milk (or any plant-based milk for a vegan alternative)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs. Tip: Keep the butter cold for a flakier dough—don’t overmix.
4. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough just comes together. Add more water, 1 tbsp at a time, if needed, but avoid making it sticky.
5. Turn the dough onto a lightly floured surface and knead gently into a ball. Wrap in plastic and chill in the refrigerator for 15 minutes.
6. While the dough chills, in a medium bowl, toss 1 cup mixed berries with 2 tbsp cornstarch and 1/4 cup powdered sugar until evenly coated. Set aside.
7. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Use a round cutter or glass to cut out 12 circles, about 4 inches in diameter.
8. Spoon about 1 tbsp of the berry mixture onto the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal. Tip: Don’t overfill to prevent bursting during baking.
9. Place the empanadas on the prepared baking sheet, spacing them about 1 inch apart. Bake for 18-20 minutes, or until golden brown and crisp.
10. While the empanadas bake, make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth. Tip: Adjust glaze consistency by adding more milk for a thinner drizzle or more sugar for thickness.
11. Remove the empanadas from the oven and let cool on the baking sheet for 5 minutes.
12. Drizzle the vanilla glaze over the warm empanadas while they’re still slightly warm for better absorption.
Crunch into that golden, flaky crust to find a gooey, sweet-tart berry center that’s perfectly balanced by the creamy vanilla glaze. Serve them warm with a scoop of ice cream for an extra indulgent treat, or pack them for a picnic—they’re just as delicious at room temperature.
Nutella-Swirled Sweet Empanada Dough
Grab your rolling pin—this isn’t your average pastry. We’re twisting up sweet empanada dough with ribbons of Nutella for a handheld dessert that’s pure, buttery magic. Get ready to impress your feed.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed (or use vegan butter for a dairy-free swap)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 cup ice water, plus more if needed
– 1/2 cup Nutella, slightly warmed for easier swirling
– 1 large egg, beaten (for egg wash)
– 1 tablespoon coarse sugar, for sprinkling (optional, adds crunch)
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs—this creates flaky layers.
3. Gradually pour in 1/4 cup ice water, stirring with a fork until the dough just comes together. If it feels dry, add more ice water 1 tablespoon at a time.
4. Turn the dough onto a lightly floured surface and knead gently 3–4 times to form a smooth ball. Wrap in plastic wrap and refrigerate for 15 minutes to chill.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Roll the chilled dough into a 12×10-inch rectangle on a floured surface, about 1/8-inch thick.
7. Spread 1/2 cup slightly warmed Nutella evenly over the dough, leaving a 1/2-inch border on all sides.
8. Starting from a long edge, tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal.
9. Slice the log into 12 equal pieces using a sharp knife. Tip: Dip the knife in flour between cuts for cleaner slices.
10. Place the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
11. Brush the tops with beaten egg wash and sprinkle with 1 tablespoon coarse sugar, if using.
12. Bake at 375°F for 12–15 minutes, or until the edges are golden brown and the centers are set.
13. Transfer to a wire rack to cool for 5 minutes before serving. Tip: Let them cool slightly to avoid burning your mouth on the hot Nutella.
Fresh from the oven, these empanadas boast a crisp, golden exterior that gives way to a soft, flaky interior with gooey Nutella swirls. For a next-level treat, serve them warm with a scoop of vanilla ice cream or drizzle with extra Nutella—they’re perfect for sharing (or not!).
Rich Vanilla Bean Sweet Empanada Dough
Grab your mixing bowls because this vanilla-kissed dough is about to become your new pastry obsession. It’s flaky, fragrant, and the perfect blank canvas for any sweet filling you crave. Let’s get rolling.
Serving: 12 empanadas | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– ½ cup granulated sugar
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, cold and cubed
– 2 large eggs, cold
– 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
– ¼ cup ice water, as needed
– 1 egg yolk, for egg wash
– 1 tablespoon milk, for egg wash
– 2 tablespoons coarse sugar, for sprinkling
Instructions
1. Combine 2 ½ cups flour, ½ cup sugar, and 1 teaspoon salt in a large bowl.
2. Cut in 1 cup cold, cubed butter using a pastry cutter or your fingers until pea-sized crumbs form.
3. Whisk 2 eggs and scraped seeds from 1 vanilla bean in a small bowl; pour into the flour mixture.
4. Mix gently with a fork, adding ¼ cup ice water 1 tablespoon at a time until dough just comes together.
5. Tip: Avoid overmixing to keep the dough tender and flaky.
6. Divide dough into two discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
7. Preheat oven to 375°F and line two baking sheets with parchment paper.
8. Roll one dough disc on a floured surface to ⅛-inch thickness.
9. Tip: Keep unused dough chilled to prevent butter from melting.
10. Cut into 5-inch circles using a round cutter or bowl.
11. Place a spoonful of your desired sweet filling in the center of each circle.
12. Fold dough over filling, press edges with a fork to seal, and transfer to baking sheets.
13. Whisk 1 egg yolk with 1 tablespoon milk; brush over each empanada.
14. Sprinkle 2 tablespoons coarse sugar evenly over tops.
15. Tip: For extra shine, chill brushed empanadas for 10 minutes before baking.
16. Bake at 375°F for 18–20 minutes, until golden brown and puffed.
17. Cool on a wire rack for 5 minutes before serving.
Venture into a world of buttery layers with a subtle vanilla aroma that elevates every bite. The texture is crisp yet tender, perfect for pairing with fruit compotes or a drizzle of chocolate. Serve them warm with a scoop of ice cream for an irresistible dessert twist.
Pumpkin Spice Sweet Empanada Dough
Just when you thought pumpkin spice season was over, we’re dropping the ultimate fall-to-winter crossover: a sweet, spiced dough that wraps up cozy vibes in a flaky handheld package. Get ready to roll, fill, and bake your way to viral dessert status—no fancy skills required.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed (or vegan butter for a dairy-free swap)
– 1/4 cup granulated sugar
– 1 large egg, beaten (or 1/4 cup applesauce for an egg-free option)
– 1/4 cup cold water
– 2 tsp pumpkin pie spice
– 1/2 tsp salt
– 1 tbsp vegetable oil, for brushing (or melted butter)
– 1/4 cup brown sugar, for sprinkling (optional, adds a caramelized crunch)
Instructions
1. Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp pumpkin pie spice, and 1/2 tsp salt in a large mixing bowl.
2. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients.
3. Use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Pour in 1/4 cup cold water and 1 large beaten egg (or applesauce substitute).
5. Stir the mixture with a fork until a shaggy dough forms.
6. Tip: If the dough feels too dry, add 1 tbsp more cold water, one teaspoon at a time, to avoid over-hydrating.
7. Turn the dough out onto a lightly floured surface.
8. Knead the dough gently for 2-3 minutes until it comes together smoothly.
9. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to chill.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. Remove the dough from the refrigerator and unwrap it.
12. Roll the dough out on a floured surface to 1/8-inch thickness.
13. Tip: For even rolling, rotate the dough 90 degrees every few passes with the rolling pin.
14. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
15. Place 1 tbsp of your desired sweet filling (like apple pie filling or chocolate chips) in the center of each circle.
16. Fold the dough over the filling to form a half-moon shape.
17. Press the edges together firmly with your fingers.
18. Crimp the edges with a fork to seal them completely.
19. Arrange the empanadas on the prepared baking sheet, spacing them 2 inches apart.
20. Brush the tops of each empanada lightly with 1 tbsp vegetable oil (or melted butter).
21. Sprinkle 1/4 cup brown sugar evenly over the brushed empanadas, if using.
22. Tip: For a golden finish, avoid over-brushing—a thin layer is key to prevent sogginess.
23. Bake the empanadas at 375°F for 18-20 minutes, until the edges are lightly golden brown.
24. Transfer the baked empanadas to a wire rack to cool for 10 minutes before serving.
Soft and flaky with a warm hint of cinnamon and nutmeg, these empanadas deliver a cozy crunch in every bite. Serve them warm with a scoop of vanilla ice cream for a dessert that’s downright addictive, or pack them for a sweet on-the-go treat that’ll have everyone asking for the recipe.
Lemon Zest and Cream Cheese Sweet Empanada Dough
Tired of boring pastries? This Lemon Zest and Cream Cheese Sweet Empanada Dough is your game-changer. Transform basic ingredients into flaky, citrus-kissed pockets of joy—perfect for stuffing with anything sweet.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 8 oz cream cheese, softened at room temperature for easy mixing
– ½ cup unsalted butter, cold and cubed for flakiness
– ¼ cup granulated sugar
– 1 tbsp lemon zest, freshly grated for maximum flavor
– 1 large egg, lightly beaten for egg wash
– ½ tsp salt
– ½ tsp vanilla extract, or almond extract for variation
– Vegetable oil for frying, or canola oil as a neutral alternative
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, ¼ cup granulated sugar, and ½ tsp salt.
2. Add 8 oz softened cream cheese, ½ cup cold cubed butter, 1 tbsp lemon zest, and ½ tsp vanilla extract to the bowl.
3. Use your fingers or a pastry cutter to mix until the dough forms coarse crumbs, about 3–4 minutes. Tip: Keep the butter cold to ensure a flaky texture.
4. Knead the dough gently on a lightly floured surface until it comes together into a smooth ball, avoiding overworking.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
6. On a floured surface, roll out the chilled dough to ⅛-inch thickness.
7. Cut the dough into 4-inch circles using a round cutter or glass.
8. Place a spoonful of your desired sweet filling (e.g., fruit jam or dulce de leche) in the center of each circle.
9. Brush the edges of each circle with the lightly beaten egg using a pastry brush.
10. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal.
11. Crimp the edges with a fork to secure, preventing leaks during frying.
12. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy. Tip: Maintain this temperature for even cooking without burning.
13. Fry the empanadas in batches for 2–3 minutes per side until golden brown and puffed.
14. Transfer to a paper towel-lined plate to drain excess oil. Tip: Let them cool slightly before serving to avoid burns.
15. Serve warm or at room temperature.
Velvety cream cheese melds with zesty lemon in a dough that fries up crisp yet tender. These empanadas shine with a bright, tangy flavor—try drizzling them with honey or dusting with powdered sugar for an extra sweet twist.
Maple Pecan Sweet Empanada Dough
Skip the boring pastry—this maple pecan sweet empanada dough is your shortcut to flaky, buttery pockets of heaven. Seriously, it’s the dough hack you’ll crave all season.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold unsalted butter, cubed (keep it chilled until use)
- 1/4 cup pure maple syrup (grade A or B for richer flavor)
- 1/4 cup finely chopped pecans, toasted for extra crunch
- 1/4 cup cold water, adjust if dough feels dry
- 1/4 tsp salt
- 1 egg, beaten for egg wash
- 2 tbsp granulated sugar, for sprinkling
Instructions
- In a large bowl, combine 2 cups all-purpose flour and 1/4 tsp salt.
- Add 1/2 cup cold unsalted butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Stir in 1/4 cup pure maple syrup and 1/4 cup finely chopped pecans until just incorporated.
- Gradually add 1/4 cup cold water, mixing with a fork until a shaggy dough forms. Tip: If the dough feels too dry, add water 1 tbsp at a time.
- Turn the dough onto a lightly floured surface and knead gently 4-5 times until it comes together into a smooth ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill. Tip: Chilling prevents the butter from melting and ensures flaky layers.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to 1/8-inch thickness.
- Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
- Place 1 tbsp of your desired sweet filling (e.g., apple pie filling) in the center of each circle.
- Fold the dough over the filling to form a half-moon shape and press the edges with a fork to seal tightly.
- Arrange the empanadas on the prepared baking sheet and brush the tops with beaten egg wash.
- Sprinkle 2 tbsp granulated sugar evenly over the empanadas for a caramelized finish.
- Bake at 375°F for 18-20 minutes, or until golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Every bite delivers a buttery, flaky crust with a subtle maple sweetness and nutty crunch from the pecans. Serve these warm with a drizzle of extra maple syrup or a scoop of vanilla ice cream for an irresistible dessert twist.
Raspberry Jam-Filled Sweet Empanada Dough
Tired of boring pastries? These raspberry jam-filled sweet empanadas are your new obsession—flaky, buttery dough wrapped around tart-sweet jam, baked golden and dusted with sugar. They’re the perfect handheld treat that’s easier than pie but just as addictive.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, cold and cubed (or use vegan butter for a dairy-free option)
– ¼ cup granulated sugar, plus 2 tbsp for topping
– 1 large egg, beaten (or ¼ cup milk for an egg wash alternative)
– ½ cup cold water, adjust as needed for dough consistency
– ½ cup raspberry jam, or any fruit jam you prefer
– 1 tsp vanilla extract, for added flavor depth
– ½ tsp salt, to balance the sweetness
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, ¼ cup granulated sugar, and ½ tsp salt.
2. Add ½ cup cold, cubed unsalted butter to the bowl, and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Pour in ½ cup cold water and 1 tsp vanilla extract, and mix with a fork until a shaggy dough forms. Tip: If the dough feels dry, add water 1 tbsp at a time until it holds together without being sticky.
4. Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth, then shape into a disc, wrap in plastic, and refrigerate for 15 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Roll out the chilled dough to ⅛-inch thickness on a floured surface, then use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
7. Place 1 tsp raspberry jam in the center of each dough circle, leaving a ½-inch border around the edges.
8. Brush the edges with beaten egg, fold the dough over the filling to form a half-moon shape, and press the edges with a fork to seal tightly. Tip: Avoid overfilling to prevent leaks during baking.
9. Arrange the empanadas on the prepared baking sheet, brush the tops with the remaining beaten egg, and sprinkle with 2 tbsp granulated sugar.
10. Bake at 375°F for 18–20 minutes, until golden brown and crisp. Tip: Rotate the sheet halfway through for even browning.
11. Let cool on a wire rack for 5 minutes before serving.
These empanadas emerge from the oven with a crisp, flaky crust that shatters to reveal a gooey, tart raspberry center. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or pack them for a sweet on-the-go snack—they’re just as good at room temperature.
Conclusion
Lovingly crafted, these 22 sweet empanada dough recipes offer endless inspiration for dessert lovers. Whether you’re a beginner or a seasoned baker, there’s a perfect dough waiting for you to try. Whip up a batch, share your favorite in the comments, and pin this roundup to your Pinterest boards to spread the sweetness!
