Description
Flaky, golden empanadas filled with creamy strawberry cheesecake—perfect as a handheld dessert for parties, gifting, or sweet cravings.
Ingredients
Scale
Empanada Dough
- 1 package empanada pastry dough (store-bought or homemade)
Cheesecake Filling
- 8 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon sweetened condensed milk
- 1 ½ tablespoons sour cream
- 1 teaspoon Mexican vanilla extract
Strawberry Preserves
- 1 pound fresh strawberries, chopped
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
For Frying & Finishing
- Vegetable oil, for frying
- ¼ cup sugar
- 1 teaspoon ground cinnamon (for cinnamon sugar)
Instructions
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the powdered sugar, sweetened condensed milk, sour cream, and Mexican vanilla extract. Mix together until the mixture is creamy with no lumps. Chill in the refrigerator for about 20 minutes to firm it up slightly before assembling.
- Prepare the Strawberry Preserves: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Stir occasionally as the mixture cooks and allow it to simmer for 15–20 minutes, or until it thickens into a jam-like consistency. Once done, remove from heat and let the preserves cool completely.
- Fill the Empanadas: Lay out your empanada dough rounds. Spoon about 1 tablespoon of the chilled cheesecake filling and ½ teaspoon of the cooled strawberry preserves into the center of each round. Be careful not to overfill.
- Seal the Empanadas: Fold each dough round in half over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure the empanadas are well sealed and won’t open during frying.
- Fry the Empanadas: Heat vegetable oil in a deep skillet over medium heat to about 350°F (175°C). Working in batches, carefully add the empanadas and fry until each side is golden brown and crisp, about 2–3 minutes per side. Avoid overcrowding the pan for best results.
- Drain and Finish: Once fried, transfer the empanadas to a plate lined with paper towels to drain any excess oil. While still warm, generously dust them with cinnamon sugar (made by mixing ¼ cup sugar with 1 teaspoon ground cinnamon).
- Serve: Enjoy the empanadas warm or at room temperature as a delicious dessert or sweet snack.
Notes
- For best texture, allow both the cheesecake filling and strawberry preserves to cool completely before assembling.
- You can prepare the filling and preserves a day ahead and store them in the refrigerator.
- Store leftover empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat briefly to crisp them up.
- If you don’t have empanada dough, pie crust or puff pastry rounds can be used as a substitute.
- Adjust the amount of preserves to your preference for extra fruitiness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 270
- Sugar: 16g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg