I’ve been obsessed with these raspberry empanadas ever since I discovered how perfectly tangy goat cheese pairs with sweet, juicy raspberries. The combination might sound unusual at first, but trust me—one bite of that creamy filling with pops of fresh fruit wrapped in flaky pastry and you’ll understand why I make these every chance I get. They’re honestly one of the easiest impressive desserts you can pull together, especially when you use store-bought empanada discs as a shortcut.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 70-105 minutes |
| Level of Difficulty | Medium |
| Servings | 30 empanadas= |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 50-60 g
- Fat: 140-160 g
- Carbohydrates: 420-470 g
Ingredients
For the filling:
- 11 oz goat cheese (I prefer Vermont Creamery for its smooth texture)
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 1 1/2 tbsp orange zest (freshly grated for the best aromatic oils)
- 1 pinch fine sea salt
For the empanadas:
- 30 empanada discs (I always use Goya brand found in the freezer section)
- 12 oz raspberries
- 3/4 cup almonds (toasted and slivered for a better crunch)
- 1 egg
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
Step 1: Prepare the Goat Cheese Filling
- 11 oz goat cheese
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 1 1/2 tbsp orange zest
- 1 pinch fine sea salt
In a medium bowl, combine the goat cheese, sugar, vanilla, orange zest, and fine sea salt.
Mix until well blended and smooth—this creates the creamy base of your filling.
The orange zest adds brightness and aromatic oils that pair beautifully with the tartness of both the goat cheese and raspberries.
Set aside while you prepare the empanada discs.
Step 2: Assemble and Fill the Empanadas
- 30 empanada discs
- goat cheese filling from Step 1
- 12 oz raspberries
- 3/4 cup almonds
Remove empanada discs from the freezer and allow them to sit at room temperature for 2-3 minutes so they're pliable but still cold.
Working with one disc at a time, place about 1 tablespoon of the goat cheese filling from Step 1 slightly off-center on each disc.
Top the filling with 4-5 raspberries and a small pinch of the toasted slivered almonds.
I like to slightly compress the raspberries into the filling so they don't shift during folding.
Step 3: Seal the Empanadas
- 1 egg
Separate the egg, reserving both the white and yolk in separate small bowls.
Lightly brush the edges of each filled empanada disc with egg white using a pastry brush.
Fold the disc in half to create a half-moon shape, pressing gently to seal, then crimp the edges firmly with the tines of a fork.
This sealing technique ensures the filling stays contained and creates an appealing visual pattern.
Step 4: Chill and Prepare for Baking
- 1 egg yolk
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- remaining almonds
Arrange the sealed empanadas on a parchment-lined baking sheet, spacing them about 1 inch apart.
Brush the top of each empanada with the reserved egg yolk for a beautiful golden finish.
In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle this mixture generously over the top of each empanada along with any remaining toasted almond slivers.
Refrigerate the entire baking sheet for at least 30 minutes—this helps the dough relax and prevents shrinking during baking.
Step 5: Bake and Serve
Preheat your oven to 375°F.
Transfer the chilled empanadas directly from the refrigerator to the oven and bake for 20-25 minutes, until the pastry is deep golden brown and crispy.
I find that baking straight from the cold ensures a flaky, delicate crust.
Allow them to cool for 2-3 minutes on the baking sheet before serving warm—this brief rest lets the filling set slightly without becoming too firm.
Homemade Raspberry Empanadas
Ingredients
Method
- In a medium bowl, combine the goat cheese, sugar, vanilla, orange zest, and fine sea salt. Mix until well blended and smooth—this creates the creamy base of your filling. The orange zest adds brightness and aromatic oils that pair beautifully with the tartness of both the goat cheese and raspberries. Set aside while you prepare the empanada discs.
- Remove empanada discs from the freezer and allow them to sit at room temperature for 2-3 minutes so they're pliable but still cold. Working with one disc at a time, place about 1 tablespoon of the goat cheese filling from Step 1 slightly off-center on each disc. Top the filling with 4-5 raspberries and a small pinch of the toasted slivered almonds. I like to slightly compress the raspberries into the filling so they don't shift during folding.
- Separate the egg, reserving both the white and yolk in separate small bowls. Lightly brush the edges of each filled empanada disc with egg white using a pastry brush. Fold the disc in half to create a half-moon shape, pressing gently to seal, then crimp the edges firmly with the tines of a fork. This sealing technique ensures the filling stays contained and creates an appealing visual pattern.
- Arrange the sealed empanadas on a parchment-lined baking sheet, spacing them about 1 inch apart. Brush the top of each empanada with the reserved egg yolk for a beautiful golden finish. In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle this mixture generously over the top of each empanada along with any remaining toasted almond slivers. Refrigerate the entire baking sheet for at least 30 minutes—this helps the dough relax and prevents shrinking during baking.
- Preheat your oven to 375°F. Transfer the chilled empanadas directly from the refrigerator to the oven and bake for 20-25 minutes, until the pastry is deep golden brown and crispy. I find that baking straight from the cold ensures a flaky, delicate crust. Allow them to cool for 2-3 minutes on the baking sheet before serving warm—this brief rest lets the filling set slightly without becoming too firm.