Empanadas de Durazno (Peach Empanadas)

5 (2 ratings)

Empanadas de Durazno (Peach Empanadas)

Empanadas de Durazno are sweet Mexican peach hand pies filled with juicy peaches simmered with cinnamon and cloves, wrapped in tender homemade pastry, and baked until golden. Serve warm or à la mode with a scoop of vanilla ice cream.

Prep Time15

Cook Time45

Refrigerate30

Total Time1 30

Course: Dessert

Cuisine: Mexican

Servings: empanadas

Author: Yvette Marquez

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