Recipe courtesy of Maria Empanada
Strawberries a la Crema
- Level: Intermediate
- Yield: 18 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 255
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 37
- Sodium
- 178
- Total: 2 hr 30 min (includes resting time)
- Active: 50 min
Ingredients
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
Directions
- Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
- Preheat the oven to 400 degrees F.
- Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
- 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.
- Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
Empanada Discs:
- Stir flour and salt together in a bowl.
- Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
- 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.
- Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
- Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.