Valentine’s Day Recipe: Empanaditas Dulces

02/10/15

Here’s a perfect little treat from the Dominican Republic for your Valentine’s Day. Empanaditas are miniature versions of the classic stuffed pastries, empanadas. Typically these pastries are filled with savory ingredients like meat and cheese and eaten as snacks. But they make wonderful desserts too. 

 
You can fill these bite-sized empanaditas with your favorite jam or marmalade. They’re a sweet way to tell your special someone how much you love them!
 
                                         These fruit jam turnovers make yummy little valentines. 
 
This recipe takes 40 minutes to prepare and 20 minutes to cook. It serves 6 people.
 
 
Ingredients
 
For dough:
2 1/2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 stick of butter, cold and diced
2 egg yolks, separated
3 tablespoon of cold water (may need more)
1/2 tablespoon of cold milk
 
For filling:
3/4 cup of jam or marmalade (jam or marmalade needs to be firm; watery filling will break the dough.)
 
For dusting:
2 tablespoons of powdered sugar
 
Instructions:
 
1.  Whisk together dry ingredients—flour, salt, and baking soda.
 
2.  Transfer the dry mixture into a food processor. Add butter and process until it forms small clumps the size of lentils.
 
3.  Transfer to a mixing bowl. Add one of the yolks and cold water. Mix with a spatula until the dough can be formed into a ball. (You may need to add a little more water, but be careful not to add too much.)
 
4.  Knead lightly for about 15 seconds. Divide dough into 4 balls, cover with plastic wrap, and chill for 20 minutes.
 
5.  Heat oven to 300 degrees.
 
6.  In a separate bowl, whisk the remaining yolk and milk together and set aside.
 
          Make sure to roll the dough into a thin layer so your empanaditas will bake into a nice crispy shell. 
 
7.  Using a rolling pin, roll one ball at a time into a thin circle. Trim edges so the circles are about 4 1/2 inches across.
 
                  Be careful not to put too much jam in the center of the dough or it will overflow while baking.
 
8.  Spoon a dollop of jam into the center and fold. Seal edges with a fork. Repeat with the remaining dough.
 
9.  Place on a lightly buttered tray and paint with the yolk mix. Return to the fridge for 10 minutes.
 
                                      To seal the empanaditas, press the fork firmly around the edge.
 
10.  Bake for 20 minutes or until golden brown.
 
11. Remove from the oven and place on a cooling rack. Sprinkle with powdered sugar.
 
12. Serve at room temperature.
 
 
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