When I think of mexican sweet empanadas, I’m instantly back in Grandma Carmen’s kitchen in Santa Fe. The air would smell like cinnamon and warm piloncillo as she rolled dough on our old wooden table. I’d sit on a stool, watching her crimp each little half-moon with fingers that had done it a thousand times. My daughter now sits where I used to, laughing just like I did. That’s the magic of sweet empanadas—they’re more than dessert. They’re a memory you can eat.
Grandma learned from her own mother back in Michoacán, where empanadas weren’t just made for dessert—they were made for birthdays, church fiestas, and the quiet Sundays that followed. She always had a batch ready in the freezer “just in case someone stopped by.” And someone always did. Whether filled with spiced pumpkin, gooey pineapple jam, or a thick guava paste, mexican sweet empanadas were her love language.
Print
Easy Mexican Sweet Empanadas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Tender, golden Mexican sweet empanadas filled with rich pumpkin, sweet pineapple, or tart guava paste—perfect for breakfast, dessert, or anytime comfort.
Ingredients
For the empanada dough:
2½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup cold unsalted butter or lard, cubed
1 large egg
¼ cup milk (plus more if needed)
For the filling:
1 cup spiced pumpkin puree
1 cup pineapple jam or preserves
1 cup guava paste, cut into chunks
For finishing:
1 egg, beaten (for egg wash)
Cinnamon sugar for topping
Instructions
1. Lightly flour your surface and roll out the chilled dough to 1/8 inch thick.
2. Cut dough into 4 to 5-inch circles using a cutter or cup.
3. Place about 1 tablespoon of your chosen filling in the center of each circle.
4. Fold into a half-moon shape, press edges, and seal with a fork or by twisting.
5. Brush each empanada with egg wash and sprinkle with cinnamon sugar.
6. Bake at 375°F (190°C) for 20 to 25 minutes, until golden brown.
7. Let cool slightly before serving.
Notes
Don’t overfill your empanadas or they may leak during baking.
To freeze: assemble but don’t bake, freeze on a tray, then store in a bag for up to 2 months.
Bake frozen empanadas at 375°F for 30 minutes.
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 9g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
What makes mexican sweet empanadas so special? It’s the contrast: a tender, golden crust that’s just slightly crisp around the edges, paired with a soft, warm filling that melts in your mouth. The dough is often scented with cinnamon or anise, and you’ll taste the heritage in every bite. Unlike their savory cousins filled with meats and cheeses, sweet empanadas feel celebratory and homey—perfect for breakfast with coffee or dessert after dinner.
If you’ve never made them before, don’t worry. I’ll walk you through every step, just like Grandma did for me. Along the way, I’ll sprinkle in some tricks she swore by—and a few modern shortcuts that make life easier for moms like us.
Perfecting Mexican Sweet Empanadas: Dough & Filling Secrets
Making authentic mexican sweet empanadas starts with the dough. Grandma Carmen always said, “If the crust isn’t right, it’s not an empanada—it’s just a folded cookie.” And she was right. The goal is a dough that’s soft and buttery with just enough structure to hold your filling. It should be easy to roll but never dry or tough.
Most traditional recipes use all-purpose flour, a bit of sugar, and a pinch of salt. But here’s where the secrets come in: lard or butter? While lard gives that classic flavor and delicate texture, butter is more accessible and still delivers a rich, flaky result. Some cooks mix both for balance. The liquid is usually milk or water, sometimes infused with cinnamon sticks or anise seeds for depth. To chill or not to chill? Always chill the dough for at least 30 minutes—this prevents shrinking and makes shaping easier.
When it comes to filling mexican sweet empanadas, there are endless possibilities, but a few stand out as timeless favorites. Spiced pumpkin puree, especially around fall, is thick and lightly sweet. Pineapple jam adds brightness and a sticky texture that contrasts beautifully with the crisp shell. Guava paste, thick and sweet-tart, is one of Grandma’s classics—it practically defined our family’s empanadas.
You can also try apple-cinnamon compote, cajeta (Mexican caramel), or cream cheese blended with fruit preserves. Just make sure your filling isn’t too runny. It should hold its shape when scooped—this helps avoid soggy bottoms or messy leaks during baking.
Ingredients You’ll Need for Mexican Sweet Empanadas
Dough & Filling Basics
Mexican sweet empanadas feel like a labor of love, but they’re made from pantry staples and a few flavorful fillings. The beauty of this recipe is in its flexibility—use whatever fruit filling you love most, and the dough comes together in one bowl. Here’s everything you’ll need:
For the empanada dough:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup cold unsalted butter or lard, cut into cubes
- 1 large egg
- ¼ cup milk (plus more if needed to bring the dough together)
For the filling (choose your favorite or mix and match):
- 1 cup spiced pumpkin puree
- 1 cup pineapple jam or preserves
- 1 cup guava paste, cut into chunks
For finishing:
- 1 egg, beaten (for egg wash)
- Cinnamon sugar, for sprinkling on top before baking
How to Bake Mexican Sweet Empanadas (The Easy Way)
Grandma’s Tip: If your filling is too runny, simmer it down on the stove for a few minutes so it won’t leak during baking. How to Bake Mexican Sweet Empanadas (The Easy Way)
Making mexican sweet empanadas for the first time can seem tricky—but I promise, once you’ve rolled and filled a few, you’ll feel like a pro. I still remember Grandma Carmen with a towel draped over her shoulder, softly humming as she shaped each one. Her empanadas weren’t always perfect, but they were full of love—and that made them unforgettable.
Start by lightly flouring your counter. Take your chilled dough and roll it out until it’s about 1/8 inch thick. Use a round cookie cutter (or even a cup) to cut circles about 4 to 5 inches wide. Don’t stress if they’re not perfect—mine never are!
Spoon about 1 tablespoon of your favorite filling into the center of each dough circle. Don’t overfill or they’ll burst open in the oven. Fold the circle in half to make a half-moon shape. Gently press the edges together with your fingers, then seal them with a fork or by pinching and twisting—just like Abuela taught me.
Before baking, brush the tops with a beaten egg. This helps them get that beautiful golden color. For extra flair, sprinkle cinnamon sugar on top. Grandma used to say it made them “shine like Sunday shoes”—and she was right.
Bake or Fry?
While some folks like to fry their empanadas in oil or lard, I recommend baking them. It’s less mess, a bit healthier, and still gives a flaky, golden crust. Bake at 375°F (190°C) for 20 to 25 minutes, until the tops are golden and your kitchen smells amazing.
Sweet Empanadas Done Right: Storing, Serving & Tasty Variations
Once your mexican sweet empanadas come out of the oven, you might be tempted to eat them all right away—and honestly, I wouldn’t blame you. But if you’ve made a big batch, knowing how to store them is key. Grandma Carmen always kept extras in a cloth-lined basket on the counter for a day or two, covered with a towel to keep them soft.
For longer storage, let them cool completely. Then transfer them to an airtight container. They’ll stay fresh at room temperature for up to 2 days, or in the fridge for about 5. To reheat, skip the microwave—it can make the crust soggy. Instead, warm them in a 300°F (150°C) oven for 8–10 minutes. If frozen, they’ll keep for 2 months; just bake them straight from frozen with a few extra minutes added to the timer.
Now for the fun part—variations! While pumpkin and guava are the classics, there’s no reason not to get creative. I’ve made versions with Nutella and banana, strawberry cream cheese, and even dulce de leche with toasted coconut. These days, my daughter asks for chocolate cherry, and I always say yes.
Curious about how Mexican sweet empanadas differ from Spanish ones? It’s mostly in the filling and the dough. Spanish empanadas tend to be larger, often savory, and wrapped in a more bread-like crust. Mexican versions are smaller, dessert-style, and use a lightly sweetened, flaky dough that melts in your mouth.
If you are more curious about the history of empanadas recipe, I invite you to read this article : More Than a Dessert: The Generations Behind These Mexican Empanadas.
FAQs About Mexican Sweet Empanadas
Are Mexican empanadas sweet or savory?
Mexican empanadas can be both! Sweet empanadas are often filled with pumpkin, pineapple, or guava, while savory ones might contain meats or cheeses. In many regions, sweet versions are more common for holidays and breakfasts.
Do sweet empanadas need to be refrigerated?
Yes—after a day at room temperature, refrigerate sweet empanadas in an airtight container to keep them fresh. You can also freeze them for longer storage and reheat them in the oven for best texture.
What’s the difference between Spanish empanadas and Mexican empanadas?
Spanish empanadas are usually large and savory, often baked as a whole pie or in slices, with a dough closer to bread. Mexican empanadas are smaller, often sweet, with a soft, slightly flaky dough and fruit-based fillings.
Can sweet empanadas be made ahead of time?
Absolutely. You can make the dough and filling a day in advance, assemble and freeze them, or fully bake them and store in the fridge for up to five days. They reheat beautifully in the oven.