Ingredients for Berry Empanadas Empanadas De Bayas
- part of 2 cups mixed Oregon raspberries and blackberries
- 1 medium apple
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar (for filling); 2 tablespoons granulated sugar (for topping)
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon (for filling); 1/2 teaspoon ground cinnamon (for topping)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 prepared pie crust (to make 12 rounds)
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon (for filling); 1/2 teaspoon ground cinnamon (for topping)
- part of 2 cups mixed Oregon raspberries and blackberries
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How to Make Berry Empanadas Empanadas De Bayas
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 medium apple (peeled, cored, and diced), 1/2 cup chopped walnuts, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
- Gently fold in 2 cups of mixed Oregon raspberries and blackberries.
- On a lightly floured surface, roll out your prepared pie crust (or store-bought) to 1/8 inch thickness. Use a 4 1/2-inch cookie cutter or knife to cut out twelve rounds.
- Place 2 tablespoons of the berry filling onto one half of each pastry round, leaving about 1/2 inch of space along the edges.
- Fold the other half of the pastry over the filling, pressing firmly to seal the edges. Crimp the edges with a fork to create a decorative seal.
- Repeat steps 5 and 6 until all empanadas are assembled.
- In a small bowl, combine 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon.
- Brush each empanada with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- Place empanadas on a greased baking sheet. Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
42g
Fat
20g
Carbs
9g
