These Mexican Baked Strawberry Empanadas are a the perfect dessert with any Mexican dish. Sweet, delicious and so easy to make, your whole family will love them!
Mexican Baked Strawberry Empanadas
At the end of any great meal, sometimes you just want to finish with something sweet. These Mexican Baked Strawberry Empanadas are the perfect dessert to any Mexican dish! They are super easy to make and so yummy!
What is an Empanada?
An empanada is a Spanish or Latin American pastry turnover that can feature a variety of sweet or savory fillings, prepared either baked or fried. The word “empanada” translates literally to mean “enbreaded.” In other words, wrapped or coated in bread. Yum! Right?
So Many Fillings, So Little Time
There are a variety of fillings that you can use, but I especially love to use fresh strawberries. I had to test these babies out before Cinco de Mayo, and after making them they are definitely going on the menu! I think next time I might try some Nutella and strawberries for the filling as well. If you want to use empanadas as the main course instead of dessert, there are a lot of savory options including meat, mushrooms, cheese and even seafood.
We have a great recipe for homemade flour tortillas (here) that is amazing with this recipe. But if you want to take the easier route, you can usually find raw flour tortillas in the refrigerated section of your grocery store. I have gotten them at Costco and they are really good tortillas.
Make a Mexican Feast
Gear up for Cinco de Mayo, or any day of the year and enjoy a Mexican feast featuring these great recipes here. There are so many great dishes to choose from. You’ll be prepared for more than one feast.
How To Make Mexican Baked Strawberry Empanadas
Ingredients
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 1/2 c. water
- 1/4 c butter 1/4 cup
- 1 tsp. almond vanilla
- 1 carton strawberries
- raw flour tortillas recipe HERE
- 1/4 c. butter melted
- cinnamon and sugar to taste
Instructions
- Slice the strawberries and set aside in a medium sized bowl.
- Mix sugar and cornstarch in a small bowl and set aside. Mix water and butter in a saucepan over medium heat. When heated and melted together, slowly add in the sugar/cornstarch mixture while stirring constantly. Continue to stir over heat until sauce becomes thick, then remove from heat and add the vanilla. Let the sauce cool down a little then pour over the bowl of strawberries. strawberries.
- Spoon a line of the strawberry mixture along the center of a raw tortilla. Wrap the tortilla up and try to fold in the edges so the sauce stays inside. Lightly brush each empanada with butter then sprinkle with cinnamon and sugar. And place each one on a cookie sheet.
- Bake at 375 for 15 to 20 minutes, until tortillas are cooked and golden.
- Optional: top with whipped cream.
Lilly says
Enchiladas, not empanadas.
Dena says
This looks delicious! Can I make them the night before and store them in the fridge?
Emily says
They really taste better fresh, I noticed that the leftovers got a little soggy.