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Best Easy Homemade Strawberry Empanadas

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These baked strawberry empanadas are simple, forgiving, and packed with fresh strawberry flavor. They deliver a perfect balance of buttery crust and sweet-tart fruit filling every time.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and diced
  • ⅓ cup granulated sugar, plus more for sprinkling
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsalted butter, cold and cubed
  • ½ teaspoon salt
  • ¼ to ⅓ cup ice water
  • 1 large egg (for egg wash)
  • Coarse sugar (for sprinkling)

Instructions

  1. Make the filling first: In a medium bowl, combine diced strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir gently until evenly coated. Let sit for 10 minutes.
  2. Prepare the pastry dough: In a large bowl, whisk together flour and salt. Add cold, cubed butter. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat and prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Let chilled dough sit at room temperature for 5 minutes.
  4. Roll and cut the dough: On a lightly floured surface, roll dough to about ⅛-inch thickness. Use a 4-inch round cutter to cut out circles. Gather scraps, press together, and re-roll once to get more circles.
  5. Fill and seal the empanadas: Place about 1½ tablespoons of strawberry filling in the center of each dough circle. Fold dough over to create a half-moon shape. Press edges together firmly, then crimp with a fork to seal. Place on prepared baking sheet, leaving about 1 inch of space between each.
  6. Apply the egg wash and sugar: In a small bowl, beat egg with 1 tablespoon of water. Brush mixture over tops of each empanada. Sprinkle generously with coarse sugar.
  7. Bake to golden perfection: Bake in preheated oven for 18 to 22 minutes, until deep golden brown and filling is bubbly. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Cold ingredients are key for a flaky crust. Do not overfill empanadas to prevent leaking. For best results, prep filling and dough the night before. Let empanadas cool 5 minutes before eating to avoid burning your tongue.

Nutrition

Keywords: strawberry empanadas, baked empanadas, hand pies, strawberry dessert, easy pastry

Find it online: https://bouncybowl.com/best-easy-homemade-strawberry-empanadas/