Buttery Apricot Empanadas Recipe
Buttery Apricot Empanadas combine a tender, buttery pastry shell with a warm, jammy apricot filling for a handheld treat that works just as well for breakfast as it does for dessert. Each bite delivers a flaky crust wrapped around sweet, slightly tangy fruit.
These empanadas are simpler to make than they look, and baking (rather than frying) keeps the process easy and mess-free. Once you have the dough and filling ready, assembly comes together quickly, making this a great recipe for a lazy weekend morning.
What Is Buttery Apricot Empanadas
Buttery Apricot Empanadas are hand pies made from a rich, buttery pastry dough folded around a sweetened apricot filling, then sealed and baked until golden. They’re a fruit-filled twist on the classic empanada, leaning sweet rather than savory.
Why You Will Love This Recipe
- Handheld and portable, perfect for breakfast on the go
- Buttery, flaky pastry pairs perfectly with sweet apricot filling
- Baked instead of fried, so they’re easier to make in batches
- Freezer-friendly for make-ahead breakfasts
- A fun way to use up fresh or canned apricots
Ingredients You Will Need
For the dough:
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cold water
For the filling:
- 2 cups diced apricots (fresh or canned, drained)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
For finishing:
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
How to Make Buttery Apricot Empanadas Step-by-Step
- In a large bowl or food processor, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and cold water, mixing just until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
- While the dough chills, combine the diced apricots, sugar, cornstarch, lemon juice, and cinnamon in a saucepan.
- Cook the filling over medium heat for 5 to 7 minutes, until thickened, then let it cool completely.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Roll out the chilled dough and cut into circles about 4 inches in diameter.
- Spoon a small amount of the cooled apricot filling onto one half of each circle.
- Fold the dough over the filling and press the edges together, then crimp with a fork to seal.
- Brush each empanada with the egg wash and sprinkle with coarse sugar, if using.
- Bake for 20 to 25 minutes, until golden brown, then let cool slightly before serving.
Tips and Variations
- Chill the dough well: Cold dough is easier to work with and gives the flakiest results.
- Don’t overfill: Too much filling can cause the empanadas to burst open while baking.
- Add spice: A pinch of nutmeg or cardamom pairs nicely with the apricot filling.
- Glaze option: Skip the egg wash and coarse sugar, and drizzle with a powdered sugar glaze after baking instead.
- Mini version: Cut smaller dough circles for bite-sized empanadas, perfect for a brunch spread.
Storage Tips and Frequently Asked Questions
Store baked empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350 degree F oven for about 5 minutes to restore the flaky texture. Unbaked, assembled empanadas also freeze well; bake straight from frozen, adding a few extra minutes to the bake time.
Can I use canned apricots instead of fresh?
Yes, just be sure to drain them well before cooking the filling to avoid excess liquid.
Can I fry these instead of baking?
Yes, they can be fried in oil at 350 degrees F for 3 to 4 minutes per side, though baking is a simpler, less messy option.
How do I keep the empanadas from opening while baking?
Make sure the edges are firmly crimped with a fork, and avoid overfilling each empanada.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days ahead and kept refrigerated, or frozen for up to a month.
Final Thoughts
Buttery Apricot Empanadas are a satisfying, portable way to enjoy a fruit-filled pastry any time of day. With a flaky homemade crust and a warmly spiced apricot filling, they’re worth the extra step of making the dough from scratch.