Recipe for raspberry empanadas – these delicious sweet empanadas or turnovers made with a filling of fresh raspberries, sweet citrusy goat cheese and sliced almonds.
10-11ouncesof plain goat cheeseroom temperature (can also use cream cheese)
½cupsugar
1teaspoonof vanilla
1tablespoonorange zest
½cupsliced almonds
1eggyolk and white separated and lightly whisked
¼cupdemerara 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.