Argentinian Empanada Delight
A sweet and indulgent dessert empanada filled with dried fruit, perfect for a snack or dessert.
Ingredients
- ●1 sheet Puff Pastry (flaky, store-bought)Thawed
- ●1 cup Dried Fruit Mix (apricots, raisins, cranberries)Chopped
- ●1/2 cup Granulated SugarOptional
- ●1/2 teaspoon Argentinian Vanilla ExtractOptional
- ●1 Egg, beatenFor egg wash
- ●1/4 cup Confectioners' SugarFor dusting
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. Roll out the puff pastry sheet to a thickness of about 1/8 inch (3 mm).
- 3
3. In a small bowl, mix together the dried fruit mix, granulated sugar, and argentinian vanilla extract (if using).
- 4
4. Spread the dried fruit mixture onto one half of the puff pastry, leaving a 1/2-inch border around the edges.
- 5
5. Brush the edges of the pastry with the beaten egg for a golden glaze.
- 6
6. Fold the other half of the pastry over the filling, pressing the edges to seal.
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7. Use a knife to create a decorative edge around the empanada.
- 8
8. Brush the top of the empanada with the remaining egg wash.
- 9
9. Bake the empanada for 25-30 minutes, or until golden brown.
- 10
10. Dust with confectioners' sugar before serving.