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Mexican Baked Strawberry Empanadas

These Mexican Baked Strawberry Empanadas are the perfect dessert to any Mexican dish! They are super easy to make and so yummy!
Course Dessert
Cuisine Mexican/Spanish
Keyword Strawberries, Empanadas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 268kcal
Author Emily Walker



  • 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.
    Cornstarch and sugar mixture in a pot
  • While the mixture cools, slices the strawberries and place them in a medium bowl. Pour the mixture over the strawberries.
    Glazed strawberries in a bowl
  • 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.
    strawberry empanadas on a baking sheet before they are cooked
  • Bake at 375 for 15 to 20 minutes, until tortillas are cooked and golden.
    Strawberry Empanadas stacked on a plate


Calories: 268kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 309mg | Potassium: 137mg | Fiber: 2g | Sugar: 17g | Vitamin A: 361IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg