These Dessert Empanadas are INCREDIBLY easy to make! They take 35 minutes total and taste amazing when they’re warm out of the oven with a scoop of ice cream. I grew up making a version of these dessert empanadas with my latino family, so this sweet treat has been tested to perfection and is SO good!
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Dessert Empanadas Recipe
I’m Christine, the blogger over at Jar Of Lemons. And while I normally focus on healthy recipes, dessert empanadas are something I grew up and knew I needed to share with you guys! With my family being from Nicaragua, we actually called them “pastellitos”. My grandma was always making them with piña (pineapple) or queso (a dry, crumbly cheese with cinnamon and sugar).
Why You’ll Love Peach Empanadas
Today, I’m sharing a short-cut version of the recipe I grew up on and throwing in a peach filling for the ultimate summer vibes! Here’s what you’ll love about this recipe:
- It can be put together in just 35 minutes total!
- While I love a good homemade crust, we’re using a store-bought refrigerated crust to save time.
- The filling can be anything you want: pineapple, apples, berries, or peach like we have here!
- It’s perfect for any summer gathering!
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Ingredients for Dessert Empanadas
- Refrigerated Pie Crust – Store-bought crust saves tons of time, but you can also make a homemade version if you’d like (this vegan pie crust tastes amazing)!
- Ripe Peaches – Peeled and diced, about 1 cup 1/4-1/2″ cubes.
- Fresh Lemon Juice
- All-Purpose Flour
- Cinnamon/Sugar – Mixed into the filling, but add extra sugar for the topping as well!
How to Make Dessert Empanadas
It’s so easy to make dessert empanadas! Here’s how to make this recipe in 7 simple steps:
- Mix the peach filling in a large bowl.
- Roll out the pie crust until it’s very thin.
- Use a cookie cutter to cut out 4-inch circles.
- Add filling to the bottom half of each circle.
- Fold the top over and press the edges together.
- Use a fork to create a pattern quickly or use your fingers to roll the dough over itself (pictured).
- Add the sugar topping, bake, let cool, and enjoy!
Variations for Sweet Empanadas
Apple Empanadas – Sweet empanadas can also be made with apples! Use the same amount of apples instead of peaches for the filling (or use apple pie filling, instead).
Berry Empanadas – Feel free to substitute the diced peaches with fresh berries! Strawberries, blueberries, and blackberries are all delicious.
Pineapple Empanadas – Empanadas de Piña are typically made with canned, crushed pineapple, cinnamon, sugar, and a little bit of flour.
Empanadas de Cajeta – Fill the sweet empanadas with cajeta (or dulce de leche) instead of the pie filling!
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How to Store
Once the empanadas have completely cooled, place them in an airtight container with a lid and store them at room temperature for 3-4 days. You can also keep them in the fridge for up to 1 week!
If you want to reheat them, pop them in the air fryer or oven for a few minutes to crisp them up. I wouldn’t recommend heating them in the microwave, as they will get soggy. Once warm, feel free to serve them with a scoop of ice cream!
More Hispanic-Inspired Desserts & Drinks
- Churro Cheesecake Bars
- Prickly Pear Margarita
- Mexican Cinnamon Cookies
- Blackberry Mint Mojito
- Strawberry Tres Leches Cake
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Dessert Empanadas
Ingredients
- 1 refrigerated pie crust
- 2 large peaches, peeled and diced about 1 cup 1/4-1/2" cubes
- 1 Tablespoon lemon juice
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 3-4 Tablespoons sugar
- extra sugar for topping
Instructions
- Preheat the oven 375 degrees F.
- Combine the diced peaches, lemon juice, flour, cinnamon, and sugar.
- Roll out the pie crust thinly.
- Use a round large cookie cutter (about 4” diameter) to cut out 8 circles. Roll the cut-out dough again as needed to make sure it's very thin.
- Place the filling in the bottom half of each circle.
- Fold the top half over and press the edges together.
- Use a fork to press the edges and create a pattern, or fold the edges over with your fingers.
- Place the empanadas on a baking sheet lined with parchment paper and spread a small amount of water on the top of each one, immediately adding the sugar topping.
- Bake for 25 minutes (or until the tops are golden), let cool, and enjoy!
These dessert empanadas are simply SO good! So delicious and easy to make!
I made these with local peaches and they were fabulous!! This will be an annual summer dessert!!
I love that these are baked not fried. I used fresh peaches from the local market and it turned out fantastic.
Whether you’re looking for a quick and delightful dessert or a nostalgic treat, these empanadas are sure to impress.