Rockyn Robyn’s Super Easy Recipe For Baked Blueberry Cheesecake Empanadas
I recently discovered that you can buy empanada discs in the frozen food section of your local grocery store. I found the Goya brand. In fact they have 2 choices, one you can fry and one that you can bake.
I purchased the discs that were labeled for baking just so I can feel better knowing I’m cutting a few extra calories by not deep frying my empanadas in oil.
The baking version is puff pastry rounds, and the frying version is more like a pie dough.
I’ve made empanada dough before, and it’s not that difficult, but it’s always nice to have a grab and go version on the nights I get home later than normal.
I realize I can make the dough ahead of time, but this is so much quicker.
I like to make a few different savory fillings and maybe a few dessert type fillings.
I’m going to share a recipe for my version of a baked blueberry cheesecake dessert empanadas. I’m going to use frozen blueberries because I happen to have them in my freezer.
A cup and a ½ Frozen blueberries
1/3 cup sugar
3 tablespoons water
2 tablespoon cornstarch
Cream Cheese Filling
6 oz of block of cream cheese
1/3 cup sugar
½ tsp lemon juice
1 teaspoon vanilla extract
2 tbl flour (for rolling out discs)
1 egg slightly beaten w/a tablespoon of water added
One package of Goya Baking Empanadas (Defrosted) – They’re 5 inches in diameter and there are 12 in a package.
In a saucepan over medium heat, add the blueberries, sugar, water, and cornstarch. Cook for 5 minutes until the sugar and the cornstarch are completely dissolved. Continue to cook for another 5 minutes, or until the blueberries are bubbling. It’ll be very hot so do not attempt to taste the mixture until it cools down.
In a large bowl add cream cheese, sugar, lemon juice, and vanilla extract and beat with an electric hand mixer for 2 to 3 minutes until the mixture is smooth and fluffy.
Preheat the oven to 350 and line a cookie sheet with parchment paper.
Slightly roll out your empanada rounds on a floured surface
Spoon 1 tablespoon of cream cheese and 1 heaping tablespoon of blueberry filling onto the center of each disc.
Brush the edges of the puff pastry with water, you can use your finger if you don’t have a pastry brush. Fold empanada over so it looks like a half-moon shape and use the tines of a fork to seal and press firmly.
Arrange on the baking sheet. Brush each empanada with the egg wash
(OPTIONAL) You can sprinkle the egg washed empanadas with a little bit of sugar
Bake 20-25 minutes, or until the empanadas are puffed and golden brown.