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raspberry empanadas

Homemade Raspberry Empanadas

Delicious Homemade Raspberry Empanadas recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 27 minutes
Servings: 30 empanadas=
Calories: 3400
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.