Sweet Empanaditas
Sweet Empanaditas filled with creamy yema and lightly coated with sugar or cinnamon. A delectable treat so delicious that one is not enough!
These miniature empanadas might be small but are big on flavors! Usually wrapped in colorful cellophane like polvoron and yema candies. These delicious treats are great gift idea or something to bring at potlucks. This is a simple recipe that you can experiment and improve on wether you’re making it for yourself or as a gift.
What other filling can I use?
Well, aside from yema which is a Filipino delicacy made from egg yolks. You can also use fruit jams like pineapple, strawberries or whatever you fancy. Fruit preserves will work great as well as jams. Filling them with savory meat is also possible but I personally think that’s more suitable with regular sized empanadas.
How to make sweet Empanaditas
The process can be divided in two parts which is making the filling and making the dough/crust. Let’s start with making the filling and you’ll need the following ingredients.
- Place flour in a pan over low heat, toast the flour until light brown in color or approximately 5 minutes then transfer in a bowl.
- Add water and stir until flour is completely dissolved. Add egg yolk and mix until fully incorporated.
- Melt butter in a pan in low heat then pour the condensed milk and the flour-egg mixture.
- Continue stirring with a spatula until consistency becomes very thick to the point that it can easily form a shape when molded. Set aside and let it cool.
Up next is making the dough for the crust and these are the ingredients needed.
- In a mixing bowl add flour and cold butter and mix using a fork or by hand until texture is sandy and butter is incorporated.
- Tip in the salt, vinegar, cold water, and half of the beaten egg. (NOTE: Save other half of egg for eggwash.)
- Using a whisk or by hand, mix the ingredients until dough is formed. Cover the bowl with a cling film and place inside the refrigerator to chill for a minimum of 15 minutes.
- Preheat oven at 180°C or 355°F and line baking sheet with parchment paper.
- Lightly dust a flat clean surface with flour and place the chilled dough on top. With a rolling pin, flatten the dough to around 1/8 inch thickness.
- Cut dough using a cookie cutter (2 inches or 2.5 inches in diameter). Gather excess dough and repeat process until all dough are finished.
Time to put together and bake!
- Thin out the side of the circle dough using the the thumbs and scoop 1 tsp off filling and place it on the center of the dough.
- Moisten edges of dough with water. Fold the dough in half to enclose the yema; press edges together with the tines of a fork to seal or by folding the edges. Brush with eggwash (half beaten egg with 1 tbsp milk)
- Place empanaditas on the baking sheet and leavin atleast 1/2 inch space between them. Place in the oven and bake for 30 minutes at 180°C/355°F or until golden.
- Remove from the oven and let it slightly cool down. When cool to touch, dregde in sugar and serve. Bon appetit.
Tips for sweet Empanaditas
- You can also use sugar and ground cinnamon to dredge the empanaditas.
- If you don’t have a cookie cutter, you can take a piece of the dough and mold into a ball the flatten with a rolling pin.
- Add more condensed milk depending on how sweet you want you’re yema filling to be.
- Wrapped them in assorted colored cellophanes or parchment paper if you’re planning to gift them.
The secret ingredient is always LOVE
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Empanaditas
Sweet Empanaditas filled with creamy yema and lightly coated with sugar or cinnamon. A delectable treat so delicious that one is not enough!
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Servings: pieces
Calories:
Ingredients
For filling
- ¼ cup all-purpose flour (toasted)
- ½ cup water
- 1 small egg yolk
- 10 grams or ¾ tbsp butter
- ⅔ cup condensed milk
For dough / crust
- 1 cup flour
- 56 grams or 4 tbsp cold butter
- 1½ tbsp cold water
- 1 tsp vinegar
- ½ beaten egg
- ¼ tsp salt
Eggwash and topping
- ½ beaten egg
- 1 tbsp fresh milk
- sugar (topping)
Instructions
Making the filling
- Place flour in a pan over low heat, toast the flour until light brown in color or approximately 5 minutes then transfer in a bowl.
- Add water and stir until flour is completely dissolved. Add egg yolk and mix until fully incorporated.
- Melt butter in a pan in low heat then pour the condensed milk and the flour-egg mixture.
- Continue stirring with a spatula until consistency becomes very thick to the point that it can easily form a shape when molded. Set aside and let it cool.
Making the dough/crust
- In a mixing bowl add flour and cold butter and mix using a fork or by hand until texture is sandy and butter is incorporated.
- Tip in the salt, vinegar, cold water, and half of the beaten egg. (NOTE: Save other half of egg for eggwash.)
- Using a whisk or by hand, mix the ingredients until dough is formed. Cover the bowl with a cling film and place inside the refrigerator to chill for a minimum of 15 minutes.
- Preheat oven at 180°C or 355°F and line baking sheet with parchment paper.
- Lightly dust a flat clean surface with flour and place the chilled dough on top. With a rolling pin, flatten the dough to around 1/8 inch thickness.
- Cut dough using a cookie cutter (2 inches or 2.5 inches in diameter). Gather excess dough and repeat process until all dough are finished.
Assembly
- Thin out the side of the circle dough using the the thumbs and scoop 1 tsp off filling and place it on the center of the dough.
- Moisten edges of dough with water. Fold the dough in half to enclose the yema; press edges together with the tines of a fork to seal or by folding the edges. Brush with eggwash (half beaten egg with 1 tbsp milk)
- Place empanaditas on the baking sheet and leavin atleast 1/2 inch space between them. Place in the oven and bake for 30 minutes at 180°C/355°F or until golden.
- Remove from the oven and let it slightly cool down. When cool to touch, dregde in sugar and serve. Bon appetit.
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