Fruit Empanadas With Whipped Chocolate Milk
With their sweet fruit-filled fried pastries coated in powdered sugar, fruit empanadas are an elevated, yet simple dessert. Top them off with a generous dollop of homemade whipped chocolate milk, and they are a decadent dessert worth indulging in.
This fruit empanadas recipe will be a family favorite at first bite.
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What is an Empanada?
The word “empanada” comes from the Spanish verb “empanar,” meaning to wrap or coat in bread. Essentially empanadas are fried, flaky pastries stuffed with either savory or sweet fillings.
The origins of empanadas are traced back to the northwest region of Spain, where they were first made as a portable meal for farmers and soldiers.
Today, empanadas are a beloved food among Latin American cultures, with each country having its own unique take on them.
For example, in Mexico, empanadas are typically made with masa dough and stuffed with savory fillings like shredded meat, beans, or cheese. In Argentina, on the other hand, empanadas are usually made with a flaky pastry dough and filled with ground beef, onions, and spices.
While savory meat empanadas are more commonly thought of when speaking of empanadas, sweet empanadas are also a delicious spin off perfect for dessert.
Variations of Fruit Filled Empanadas
Fruit empanadas are extremely versatile. Simple choose your favorite fruit as the filling, and you have a new flavor combination with every shell.
What Are Fruit Filled Empanadas Made Of?
While I used strawberries for this fruit empanada recipe, there are plenty of other fruits that you can substitute such as, peaches, blueberries, blackberries, and raspberries.
Pineapple empanadas are rising in popularity. And, guava empanadas are also a fan favorite filled with sweet guava and cream cheese. Yum!
One popular type of fruit empanada is the apple empanada. Filled with sautéd sliced apples, cinnamon, sugar, and a little bit of butter these are a great flavor to make in the fall!
What I love about fruit empanadas is how special they look. They look like something you would order at a fancy bakery. They are a perfect dessert to bring to a potluck, as a they are compact and easy to grab with a pair of tongs. After all, they were give to farmers for their portability!
Most importantly, fruit empanadas are a unique and delicious treat that you can make with a variety of fillings or toppings. So have fun with it! Experiment with different combinations of fruits, or meats and spices to create your own unique flavors!
How To Make Fruit Empanadas
Making empanadas has a small learn curve if you’re new to fried pastries.
However, once you’ve got it down, you’ll realize just how simple they are to whip up! They are also a crowd pleaser, so I bet you’ll have people asking you to make them again.
Tools You’ll Need
- Rolling Pin (Love this sleek black marble rolling pin)
- Cast Iron Dutch Oven (Or other heavy duty pot for frying)
- Measuring Cups and Spoons
- Electric Mixer
- Mixing Bowls
Now for this strawberry empanada recipe, I use homemade strawberry jam for the filling. I want to preface that you should make this jam the day before you want to make fruit empanadas. Otherwise, you’ll be in for a long day in the kitchen!
You can find my homemade strawberry jam recipe here: The Best Strawberry Jam
The best strawberry jam is super easy to make, but again, it requires long cooling time to set. It is best set in the refrigerator overnight. So making the strawberry jam ahead of time will save you time.
If you don’t have the time to make your strawberry filling from scratch, no worries.
You can also just use store-bought strawberry preserves, or try substituting for another fruit. For instance, apple filling is much quicker to make for fruit empanadas, so feel free to give that a try instead!
Strawberry Empanadas and Whipped Chocolate Milk Ingredients
- 24 oz. Vegetable Oil for Frying
For the Pastry - 3 ½ Cups All-purpose Flour (plus more for dusting)
- ¾ Cup Cold Salted Butter
- ¾ Cup Ice Cold Water
For the Filling - The Best Strawberry Jam (make in advance) or store bought preserves
For the Topping - ½ Cup Granulated Sugar
- ½ Cup Powdered Sugar
For the Whipped Chocolate Milk - 2 Tbsp. Unsweetened Cocoa Powder
- ¼ Cup Powdered Sugar
- ¾ Cup Heavy Whipping Cream (more or less depending on consistency)
Fruit Empanadas Recipe Directions
MAKE THE DOUGH
Step 1. In a large bowl, add flour, and cubed cold butter. These measuring cups and spoons are wonderful because the measurements are engraved into the metal. No more lost measuring marks!
Using your hands, pinch and press the butter into the flour. Slowly add in the cold ice water a little at a time, working the dough until you can squeeze into a ball.
Step 2. Place dough on floured surface and split into 2 equal balls. Wrap in plastic and refrigerate for at least 1 hour, or as long as overnight.
MAKE YOUR TOPPING
Step 3. In a shallow, medium sized bowl, mix both sugars together with a fork and set aside near your frying station.
PREP YOUR WORKSPACE + ASSEMBLE
Step 4. Fill a small bowl or measuring cup with cold water and place at the edge of your workspace. You will use this water to seal the fruit empanadas.
Step 5. Roll out the first ball of dough to 1/4 inch thick on a lightly floured surface. Cut dough into 3 1/2-inch rounds, then use the rolling pin to roll each round to make the dough slightly thinner.
Step 6. Gather your homemade strawberry jam you made the day before from the refrigerator. Using a tablespoon, scoop out 1-2 tbsp. of jam and place slightly off-center on the rolled out dough round, but keep away from the edges.
Step 7. Dip your finger in the water and wet the edge of the dough round. Fold the round in half over the filling, and use a fork to crimp the edge, which will provide a seal for the jam filling inside.
Step 8. Line a baking sheet with a double layer of paper towels and set aside near your frying station.
FRYING
Step 9. Pour vegetable oil to a depth of 1 inch in a large high-sided cast iron skillet or dutch oven. Heat the oil over medium heat to 350°F on a deep-fry thermometer.
Step 10. Frying 3 at a time, carefully place the pastries into the oil. Make sure they do not touch each other. Keep pies in the oil, turning each one over once, halfway during the frying process.
NOTE: They should sink at first, then float up as they are ready. The fruit empanadas should fry for roughly 2 minutes total, and the pastry should be golden brown on both sides.
Step 11. Use a skimmer to pull the pastries out of oil and place onto the paper towel lined tray. Immediately sprinkle with the sugar mix on both sides.
MAKE THE WHIPPED CHOCOLATE MILK
Step 12. Add cocoa powder and powdered sugar to the bowl of your eclectic stand mixer. Then pour in the heavy cream and whip using the whisk attachment until fluffy. (A hand held mixer will also do the job.)
Add additional ingredients if needed to get your desired cream consistency.
Step 13. Serve the fruit empanadas warm, with a generous helping of whipped chocolate milk on top, and a fresh strawberry as an optional garnish.
Free Printable Recipe Card
Fruit Empanadas With Whipped Chocolate Milk
With their sweet fruit-filled fried pastries coated in powdered sugar, fruit empanadas are an elevated yet simple dessert. Top them off with a generous dollop of homemade whipped chocolate milk, and they are a decadent dessert worth indulging in.
Ingredients
- 24 oz. Vegetable Oil for Frying
Pastry Dough
- 3 ½ Cups All-purpose Flour (plus more for dusting)
- ¾ Cup Cold Salted Butter
- ¾ Cup Ice Cold Water
Filling
Topping
- ½ Cup Granulated Sugar
- ½ Cup Powdered Sugar
Whipped Chocolate Milk
- ¼ Cup Powdered Sugar
- ¾ Cup Heavy Whipping Cream (more or less depending on consistency)
- 2 Tbsp. Unsweetened Cocoa Powder
Instructions
Step 1. In a large bowl, add flour, and cubed cold butter. Use your hands to pinch and press the butter into the flour. Slowly add in the ice water a little at a time, working the dough until you can squeeze into a ball. Place dough on floured surface and split into 2 equal balls. Wrap in plastic and refrigerate for at least 1 hour, or as long as overnight.
Step 2. In a shallow, medium sized bowl, mix both sugars together with a fork and set aside near your frying station.
Step 3. Fill a small bowl or measuring cup with cold water and place at the edge of your workspace.
Step 4. Roll out the first ball of dough to 1/4 inch thick on a lightly floured surface. Cut dough into 3 1/2-inch rounds, then use the rolling pin to roll each round to make the dough slightly thinner.
Step 5. Using a tablespoon, scoop out 1-2 tbsp. of jam and place off-center on the rolled out dough round, but away from edges.
Step 6. Dip your finger in the water and wet the edge of the dough round. Fold the round in half over the filling, and use a fork to crimp the edge, providing a seal for the jam filling inside.
Step 7. Line a baking sheet with a double layer of paper towels and set aside near your frying station.
Step 8. Pour vegetable oil to a depth of 1 inch in a large high-sided cast iron skillet or dutch oven. Heat to 350°F.
Step 9. Fry 3 at a time, each for about 2 minutes total, turning each halfway through the frying process.
Step 10. Use a skimmer to take the pastries out of oil. Place onto the paper towel lined tray. Sprinkle both sides with the sugar mix.
Step 11. Add cocoa powder and powdered sugar to the bowl of your eclectic stand mixer. Then pour in the heavy cream and whip using the whisk attachment until fluffy. Add additional ingredients if needed to get your desired cream consistency.
Step 12. Serve the fruit empanadas warm, with a generous helping of whipped chocolate milk on top, and a fresh strawberry as an optional garnish.
Nutrition Information:
Yield: 8 Serving Size: 1 empanadaAmount Per Serving: Calories: 300
Storing Fruit Empanadas
Fruit-filled empanadas can be stored at room temperature for up to two days. After that, they should be refrigerated to keep them fresh for an additional 3-4 days.
When storing them in the refrigerator, be sure to place them in a sealed container to prevent them from drying out.
Fruit empanadas can also be frozen for up to three months.
To do so, you’ll want to wrap each empanada individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag. When you’re ready to eat them, let them thaw in the refrigerator overnight and then reheat them in the oven until warm.
NOTE: Refrigerating or freezing empanadas may alter the texture of the pastry. These are best enjoyed fresh, so I would only assemble and cook up as many as you plan to serve and eat that day. However, you could freeze the empanada dough, and then take out the day before you want to make more!
More Delicious Recipes
I really hope you enjoyed this recipe! I’d love to hear if you’ve made empanadas before and what you fill them with.
If you’re looking for more dessert ideas, check out these recipes next:
- The Best Gluten Free Apple Tart
- Strawberry Rhubarb Crisp | + 4 Delicious Rhubarb Recipes
- Crumb Topping Pear Pie Recipe
You can also visit my recipe archives here.
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~Sarah
