But before we get to the empanada recipe, let's talk about the filling...Homemade Strawberry Jam, made with fresh strawberries and a surprise ingredient...ground cinnamon. I think the ground cinnamon really enhances the flavor of the strawberries.
If you've never made your own jam, freaketh not! It's very simple. All you need is strawberries and sugar. (And a dash of my surprise ingredient!) This recipe yields enough for about 1 cup of jam, which is the perfect amount for making Strawberry Empanadas, so no complicated canning is necessary.
Mermelada de Fresa
(Homemade Strawberry Jam)
- 2 cups sliced strawberries
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
Combine the strawberries, sugar and ground cinnamon in a medium saucepan. Cook over medium-low heat just until the sugar begins to melt. Reduce heat to low and simmer the jam for about 15 minutes, stirring occasionally, until slightly thickened. Cool slightly and pour into a heatproof bowl or measuring cup; cool completely. Spread on toast, use as part of a peanut butter and jelly sandwich, or use as a filling for the Strawberry Empanada recipe below. Enjoy!!!
And now for the Strawberry Empanadas...
My Hubby and kiddies think they're the greatest thing since sliced bread. Sweet homemade strawberry jam wrapped inside tender, flaky crust made with tart and tangy cream cheese...goodness gracious! Strawberries & Cream Cheese are one of those flavor combinations that are a match made in Heaven. And these Strawberry Empanadas are just heavenly!
But don't take my word for it. These Strawberry Empanadas are so easy to put together, making them just that more divine.
- 1 cup all-purpose flour
- 3 oz. cream cheese, softened
- 1/3 cup butter, softened
- Homemade Strawberry Jam
- 1/2 cup sugar
Place the flour, cream cheese and butter in a medium bowl.
Using a pastry blender, potato masher or your hands, cut the cream cheese and butter into the flour until no large pieces are visible.
Continue combining the ingredients with your hands until the dough forms a ball. (This can be done in a food processor as well.) Cover the dough with plastic wrap and refrigerate for an hour.
Roll out dough on a lightly floured surface to 1/4-inch thickness.
Cut out circles of dough using a 3 or 4-inch round cutter. Or one of these handy-dandy empanada makers!
Spoon a scant teaspoon of strawberry jam in center of each circle.
Fold dough in half, pinch the edges with a fork to seal. (You don't want the filling to spill out!)
If you have the empanada makers, just fold it in half to seal.
Place empanadas on a lightly greased baking pan. Bake in a preheated 350ºF oven for 15 minutes.
While the empanadas are baking, place the 1/2 cup of sugar in a medium bowl.
When the empanadas are done baking, gently coat both sides with sugar.