Recipe courtesy of Maria Empanada

Strawberries a la Crema

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  • Level: Intermediate
  • Total: 2 hr 30 min (includes resting time)
  • Active: 50 min
  • Yield: 18 empanadas
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1/2 pound strawberries, stemmed and cubed

2 tablespoons plus 1 teaspoon granulated sugar

1 pound cream cheese, at room temperature 

1 tablespoon grated fresh ginger 

18 cocktail size (3-inch) Empanada Discs, recipe follows

Powdered sugar, for topping

Empanada Discs:

4 cups all-purpose flour, plus additional for dusting

1 1/2 teaspoons salt 

1/2 cup vegetable shortening 

1 egg 


  1. Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
  4. Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
  5. Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.

Empanada Discs:

Yield: about 24 discs
  1. Stir flour and salt together in a bowl.
  2. Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  3. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  4. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
  5. Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.