Recipe courtesy of Golden Crown Panaderia

New Mexico Fruit Empanadas

  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Dough Mix:

2 cups unbleached flour

1/2 cup plus 1 tablespoon cooking oil 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon sugar 

Fruit Mixture:

2 cups fresh or canned fruit

1/2 cup brown sugar or fructose 

2 teaspoons ground cinnamon 

1/2 teaspoon ground cloves 

1/2 teaspoon ground nutmeg 

Cinnamon sugar, for sprinkling


  1. Preheat the oven to 325 degrees F.
  2. For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
  3. For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
  4. Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

Cook’s Note

Fresh fruit may be cooked but should not be too watery.

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