If you’re looking for a different take of empanadas, have you ever tried sweet empanadas? These take me back to my childhood when we’d go to the local panaderia (Puerto Rican bakery shop) and stop to get some quesitos (cheese pastries like danish) and pastelillitos de guava (guava puff pastries).
Mmmm, now those were the good ol’ days! Here in LA, I haven’t been able to find some guava paste, but I guess I could just order some online now a days haha. Anywho, I wanted to come up with a sweet empanada that was simple, easy to make and tasty. Here’s what I came up with friends. Enjoy!
Apple Butter Empanadas
Serving Size: 10-12 small empanadas
Cook Time: 30 minutes
- 1 pack of frozen (vegan) puff pastry
- 1/2 cup of organic apple butter (can swap for any jam or fruit butter)
- 1/4 cup powdered sugar
- Take out puff pastry from freezer and thaw for at least 25-30 min (until soft).
- Preheat oven at 375 degrees.
- Lay out your puff pastry sheets and cut out small circles 2-3 inches in width. (I use the “small” sized round pastry cutter from my set of 3).
- Take each circle pastry, add 1 tbsp of apple butter to the center and fold empanada in half.
- With a fork, press the edges to make closed ridges.
- With coconut oil spray (or whichever you prefer for baking) spray the non-stick baking pan. I like to use Trader Joe’s easy spray coconut oil.
- Transfer all your assembled empanadas to the baking pan and spray them all as well with a little coconut oil on top.
- Bake empanadas for 25-30 min until golden flaky brown color achieved.
- Once ready, take them out and sprinkle them with powdered sugar.
- Buen Provecho!