Rhubarb and strawberry empanadas
Easy recipe for homemade rhubarb and strawberry empanadas. These sweet dessert empanadas or turnovers are filled with rhubarb and strawberry, baked, and served with whipped cream.
Servings 15 -18 medium or 25-30 small sweet empanadas
Ingredients
- 15-18 medium or 25-30 small sweet empanada discs made from basic sweet empanada dough
- 3 cups chopped rhubarb
- 3 cups chopped strawberries
- 1/2 cup to 1 cup sugar adjust based on your preference
- 2 tbs orange juice
- 1 tbs cornstarch or tapioca starch
- 1 egg yolk and white separated and lightly whisked
- 1/4 cup demerara sugar for sprinkling on top
Instructions
- Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
- Drain the liquid from the strawberries and rhubarb.
- To assemble the empanadas spoon the rhubarb and strawberry mixture 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 demerara sugar on the top of the empanadas.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
- Serve either warm or cold with whipped cream.