Raspberry, goat cheese and almond empanadas

Recipe for raspberry empanadas – these delicious sweet empanadas or turnovers made with a filling of fresh raspberries, sweet citrusy goat cheese and sliced almonds.

Course Dessert, Snack

Cuisine Ecuadorian inspired, Latin fusion

Keyword Almonds, Berries, Goat cheese, Raspberries, Raspberry, goat cheese and almond empanadas, Sweet empanadas

Prep Time 30

Cook Time 20

Refrigeration time 30

Total Time 1 20

Servings -18 medium or 25-30 small sweet empanadas

Ingredients

15-18 medium or 25-30 small sweet empanada discs made from basic sweet pastry dough for empanadas See recipe for homemade dough below
12 ounces of fresh raspberries
10-11 ounces of plain goat cheese room temperature (can also use cream cheese)
½ cup sugar
1 teaspoon of vanilla
1 tablespoon orange zest
½ cup sliced almonds
1 egg yolk and white separated and lightly whisked
¼ cup demerara sugar to sprinkle on top - can also use brown sugar

Instructions

Combine the goat cheese, sugar, vanilla, orange zest in a bowl, mix well.
To assemble the empanadas place a spoonful of the goat cheese mixture, a couple of raspberries and a few almond slices on the center of the empanada disc.
Brush the edges of the empanada disc with the egg whites.
Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
Sprinkle the almond slices on the top of the empanadas, do this immediately after you brush them with the egg yolk, it will help the almond slices stick to the empanada.
Sprinkle each empanada with a little bit of the demerara sugar.
Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
Bake the empanadas in a pre-heated oven at 375 F for 20-25 minutes or until golden.
Serve warm.

Notes

If you don't like goat cheese or don't have any available, you can replace it with cream cheese.