Empanadas de Durazno (Peach Empanadas)
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Updated Aug 18, 2025
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These Empanadas de Durazno (Peach Empanadas) are filled with juicy peaches simmered with cinnamon and cloves, wrapped in soft, flaky pastry, and baked until golden. They taste like peach pie in handheld form — perfect for dessert, coffee time, or as a sweet treat any time of year. Enjoy them warm or à la mode with a scoop of vanilla ice cream.
Table of Contents
- What are Empanadas de Durazno?
- Behind the Recipe
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Empanadas de Durazno
- Serving & Topping Suggestions
- Empanadas de Durazno Expert Tips & Tricks
- Storage & Reheating
- Frequently Asked Questions
- More Recipes You’ll Love
- Empanadas de Durazno (Peach Empanadas) Recipe
What are Empanadas de Durazno?
Empanadas de durazno are a traditional Mexican dessert made with pastry dough and a sweet, spiced peach filling. Popular in Mexican panaderías, dessert empanadas can be filled with fruit, such as pumpkin empanadas or cherry empanadas. This peach version is especially perfect in summer when peaches are ripe and juicy, but it’s just as comforting in cooler months.
Behind the Recipe
Empanadas always take me back to my grandma’s kitchen. The aroma of Mexican cinnamon (canela) and cloves filling the air, the soft dough beneath my hands, and the cherished Mexican wooden rolling pin I inherited from her — it all makes me feel like a little girl again, watching her bake with love and patience.
One of my favorite things about this recipe is that you can make the empanadas ahead of time and freeze them unbaked. When you’re ready to enjoy, just brush them with egg wash, bake until golden, and serve warm.
Why You’ll Love This Recipe
- Sweet, juicy peach filling with warm cinnamon and cloves.
- Tender, flaky pastry that’s easy to make from scratch.
- Make-ahead friendly — freeze unbaked for fresh empanadas anytime.
- Perfect year-round — cozy in winter, refreshing in summer.
- Versatile serving options — enjoy warm or à la mode.
Ingredients & Substitutions
Peach Filling
- Peaches – Fresh, peeled, and diced. Canned peaches (drained) work too.
- Sugar – Adjust for sweetness.
- Water – Helps soften the fruit.
- Mexican cinnamon sticks – For warm spice.
- Whole cloves – Adds aromatic depth.
Dough
- All-purpose flour – The base for the pastry.
- Baking powder – Light texture.
- Salt – Balances flavor.
- Shortening – Creates a tender crust (lard works too).
- Eggs – For richness.
- Milk – Brings the dough together.
- Granulated sugar – Light sweetness in the dough.
Full measurements and step-by-step instructions are in the printable recipe card below.
How to Make Empanadas de Durazno
Step 1: Make the filling. Combine peaches, sugar, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil, then simmer until peaches are soft. Discard spices, mash lightly, and cook for another 15 minutes. Cool before using.
Step 2: Make the dough. Mix flour, baking powder, and salt. Cut in shortening until crumbly. Add eggs, milk, and sugar, then knead until soft. Divide in half, wrap, and chill for 20–30 minutes.
Step 3: Assemble. Preheat oven to 350°F. On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut out 4-inch circles using a biscuit cutter, large glass, or small bowl. Spoon filling onto one side, fold over, and press edges with a fork to seal.
Step 4: Bake. Place on a greased baking sheet, brush with egg wash, sprinkle with cinnamon-sugar, and prick tops with a fork. Bake 15–20 minutes, until golden.
Serving & Topping Suggestions
- Sprinkle with powdered sugar.
- Drizzle with dulce de leche, cajeta or caramel sauce.
- Serve warm with a scoop of vanilla ice cream and a pinch of cinnamon for a peach empanada à la mode.
Empanadas de Durazno Expert Tips & Tricks
- Seal tightly to prevent leaks.
- Cool filling completely before assembling.
- Freeze unbaked empanadas for up to 3 months; bake from frozen.
Storage & Reheating
- Place empanadas on a plate and loosely cover with a paper towel or clean kitchen towel at room temperature for up to 2 days. Covering them too tightly can trap steam and make the dough soggy.
- For longer storage, refrigerate in an airtight container for up to 5 days, then reheat in a 350°F oven for about 8 minutes to re-crisp.
- You can also freeze unbaked empanadas for up to 3 months; bake straight from frozen, adding a few extra minutes to the bake time.
Frequently Asked Questions
Yes, lard is the best substitute for shortening and will give the dough a rich, traditional flavor. While butter can be used, it requires keeping the dough very cold and breaking it into pea-sized pieces (ideally with a food processor), which can be trickier without the right equipment.
Roll the dough to about 1/8-inch thick and cut into 4-inch circles for the perfect size and bake.
Yes. If using canned peaches, drain well. If using frozen, thaw completely and drain before cooking the filling.
Yes, cooking the peach filling first thickens it, enhances flavor, and prevents the dough from getting soggy.
Absolutely. Freeze unbaked empanadas in an airtight container, then bake straight from frozen, adding a few extra minutes to the bake time.
More Recipes You’ll Love
If you tried this Empanadas de Durazno recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Empanadas de Durazno (Peach Empanadas)
Ingredients
Fresh Peach Filling:
- 8 cups peeled and diced peaches
- 1 cup granulated sugar, (adjust depending on sweetness of peaches)
- 1/4 to 1/2 cup water
- 1 -2 cinnamon sticks
- 3 whole cloves
Empanada Dough:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening, (or lard)
- 2 eggs
- ½ cup milk
- 2 tablespoons granulated sugar
For Assembly:
- 1 egg white, (for egg wash)
- Cinnamon-sugar mixture, (for sprinkling)
Instructions
Make the Peach Filling:
- In a saucepan, combine peaches, sugar, water, cinnamon sticks, and cloves.
- Bring to a boil over medium heat, stirring constantly, until peaches are soft.
- Remove excess water and discard cinnamon sticks and cloves. Mash lightly, then cook for another 15 minutes, stirring often.
- Remove from heat and let filling cool completely before assembling empanadas.
Make the Dough:
- In a bowl, mix flour, baking powder, and salt.
- Cut in shortening (or lard) using your hands until crumbly.
- Add eggs, milk, and sugar. Knead until you have a soft dough.
- Divide in half, wrap in plastic wrap, and refrigerate for 20–30 minutes.
Assemble the Empanadas:
- Preheat oven to 350°F.
- On a lightly floured surface, roll dough to 1/8-inch thick. Cut into 4-inch circles.
- Place a spoonful of cooled peach filling on one side of each circle. Fold over, press edges with a fork to seal.
- Place on a greased or parchment-lined baking sheet. Brush with egg white, sprinkle with cinnamon-sugar, and prick tops with a fork.
Bake:
- Bake for 15–20 minutes, or until golden brown.
- Enjoy warm, at room temperature, or à la mode.
Video
Notes
Storage:
- Place empanadas on a plate and loosely cover with a paper towel or clean kitchen towel at room temperature for up to 2 days. Covering too tightly traps steam and makes the dough soggy.
- Refrigerate up to 5 days; reheat in a 350°F oven for about 8 minutes.
- Freeze unbaked empanadas for up to 3 months; bake from frozen, adding a few extra minutes to the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My grandmother and mom made these all the time. The only difference was they were deep fried placed on a rack to cool sprinkled with cinnamon sugar with a tiny bit of orange zest mixed in. Sooo good with homemade peach ice cream.
I need numbers!! How think to roll the dough and how wide diameter circles to cut!! I’m not a baker so need details to make it turn out ok. Thanks!
On lightly floured surface, roll dough 1/8 inch thick. Cut out 4-inch circles.
This video might be helpful: https://youtu.be/5EHYzJzb0D4
Do i have to use shorting?
You can use rendered lard if you want.
I just finished making a batch of these wonderful treats. I truly enjoyed the entire process, it took me back to memories of baking with my mother. I was very happy to find your blog and be able to follow your recipes and share the end product with the ones I love and show them the tasty food I grew up eating. Needless to say I am exited to begin cooking not only with my hands but my heart.
Tonight’s efforts blew my taste pallets away! They are beyond delicious and perfect for the time of year.
Not sure how I missed your lovely comment Diana. Sorry my reply is so late! So happy to hear your peach empanadas were a hit. Its peach season and time to make these again 😉 Please keep in touch.
These look wonderful and I can’t wait to try them. Ever since I found your recipe for molotes I make them all the time, (I just love them!) But I think my daughter and granddaughter are probably ready for a sweet version of empanadas. Would like to try making apple and pumpkin ones too! Everything I’ve made from your recipes has been delicious. Thank you so much for sharing them with us. Blessings to you and your family.
WOW that’s wonderful Margo! We truly appreciate your sweet words. Nothing brings us more joy then to hear about your success with our recipes. God bless you and your familia.
The empandas look so delicious, reminds me of mama too.
I love you and miss you mommy!
I’ve gotten lazy recently about making my own dough for empanadas, but this recipe inspires me. Looks a lot what my Southern Grandmother used to make. Thanks for posting!
Keep us posted if you ever make them Victoria! We’d love to hear back from you. You are such a talented cook.
These look so good, and you’re blog is great! I’m not very familiar with Mexican cooking, but I’m Puertorican and can identify the with your love of food, family and tradition. I can’t wait to explore these new delicious foods. Thank you
Thank you Rebecca! Welcome to our home (our blog). Feel free to stay awhile 😉
Simply stunning! I’m crazy about all things made with peaches. We have neighbors with lots of guava trees who didn’t know what to do with so many, especially since their teen sons didn’t like guavas. My hubby and I were like HELLO!!! Give them to us. And now come guava season we always have guavas .
You lucky girl!!! Can’t wait to see your guava magic!
Wow those look great Yvette. Send some over 🙂