Easy Mexican Sweet Empanadas
Tender, golden Mexican sweet empanadas filled with rich pumpkin, sweet pineapple, or tart guava paste—perfect for breakfast, dessert, or anytime comfort.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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.
Find it online: https://www.claricerecipes.com/mexican-sweet-empanadas/