August is National Peach Month! From pies to ice cream, I love enjoying the sweet taste of peaches throughout the summer, and I especially love peach-filled pastries. These mini peach empanadas are just like a pie pocket made with fruit filling that you can make with little helping hands.
Making mini empanadas is my go-to dessert recipe when I have the kids helping out in the kitchen because they're so easy to make. The ingredients are simple, and the kids love how fast we can make them. Make these tasty mini peach-filled empanadas before the end of peach season! Enjoy them alone or serve with ice cream.
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RECIPE: Mini Peach Empanadas
Yields 14 mini empanadas
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
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2 tablespoons unsalted butter
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1/2 cup brown sugar
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2 cups diced peaches (approximately 2 medium-sized peaches)
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1 teaspoon cinnamon
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3 teaspoons cornstarch
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1-2 sheets of frozen or refrigerated pastry dough
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1 egg
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1/4 cup Italian Sweet Crème coffee creamer (or any other sweet cream)
Directions
- In a saucepan over medium heat, add butter, brown sugar, diced peaches, cinnamon and cornstarch. Heat until syrup thickens. Remove from heat, add to a bowl to allow to cool, and reserve until ready to use for filling.
- Preheat oven to 375 degrees Fahrenheit.
- Unroll pastry dough. Using a large circle cookie cutter, cut out circles for empanadas. Remove one circle at a time and fill the center with peach filling.
- Fold the bottom of the dough up to form a half-circle, and press on the edges to seal.
- Arrange on an aluminum foil-lined baking sheet sprayed with cooking spray. Repeat until all empanadas are made and placed on the baking sheet.
- Use a fork to crimp and seal the empanada edges.
- Mix the egg and coffee creamer for a sweet egg wash. Brush over empanadas and bake for 10 minutes or until golden brown.
Photo by Ruby Wright
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