Persimmon and Cream Cheese Empanadas
Fall is the season for cozy flavors and comforting desserts, and these Persimmon & Cream Cheese Empanadas are the ultimate treat to celebrate these crisp, autumn days. With their flaky, buttery crust made with California butter and a sweet, spiced filling featuring ripe persimmons and California cream cheese, these empanadas are the perfect balance of taste and texture.
What makes this recipe even more special is the use of Real California Milk products, made with sustainably sourced milk from family-owned dairy farms across California. These premium, affordable ingredients not only enhance the flavor of your baking but also reflect a commitment to quality and care. To ensure you’re using the best, look for the Real California Milk seal on your dairy products while shopping!
Related Recipe: Sopaipillas with Honey Nata Filling
Taste and Texture
- These empanadas boast a golden, flaky crust that melts in your mouth with each bite. The filling is rich and creamy, with sweet and tangy notes from the persimmons perfectly complemented by the smoothness of cream cheese. A hint of cinnamon and vanilla adds warmth, while the dusting of powdered sugar provides a delicate, sweet finish.
Serving Suggestions
Serve these empanadas warm from the oven with a cup of coffee, tea, or a glass of Real California Milk for a comforting snack or dessert. For a more indulgent treat, pair them with a dollop of whipped cream or a scoop of vanilla ice cream. They’re perfect for brunch gatherings, holiday parties, or simply as a midweek pick-me-up.
Storage Tips
- Refrigerator: Store cooled empanadas in an airtight container for up to 3 days. To reheat, place them in a preheated oven at 350°F for 5-7 minutes.
- Freezer: These empanadas freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. To bake, thaw overnight in the refrigerator and reheat as needed.
Why Real California Milk?
- Using California butter and California cream cheese makes all the difference in this recipe. These products deliver superior taste and texture, ensuring your empanadas are irresistibly rich and creamy. Plus, by choosing dairy with the Real California Milk seal, you’re supporting family-owned farms that prioritize sustainability and quality.
- Bake up a batch of these Persimmon & Cream Cheese Empanadas this season, and savor the warm, comforting flavors of fall in every bite!
FAQs
Absolutely! Apples, pears, or peaches work wonderfully as substitutes for persimmons. Simply adjust the sugar level based on the sweetness of the fruit.
To achieve a flaky crust, ensure your butter and shortening are cold, and handle the dough as little as possible to avoid melting the fats. Refrigerating the dough before rolling out is key.
Yes! The filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before assembling the empanadas.
Brushing the edges with beaten egg and then crimping them with a fork ensures a secure seal. Puncturing the tops with a fork prevents the empanadas from bursting during baking.
The empanadas are ready when the crust turns a very light golden brown. Avoid overbaking to maintain a tender and flaky texture.
Reheat empanadas in a preheated oven at 350°F for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make the crust soggy.
Real California Butter and Cream Cheese provide superior flavor and creaminess to the empanadas, ensuring a rich and indulgent texture. Plus, these products support sustainable practices and family-owned farms.
Yes! Assemble the empanadas, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Serve warm with a dusting of powdered sugar and a cup of coffee or tea. For a more decadent option, add whipped cream or a scoop of vanilla ice cream.
If you’re short on time, a store-bought pie crust or empanada dough can be used as a substitute. However, the homemade crust adds a unique buttery flavor that enhances the overall experience.
Persimmon and Cream Cheese Empanadas
Description
Celebrate the cozy flavors of fall with these Persimmon & Cream Cheese Empanadas, a perfect blend of flaky, buttery crust and sweet, spiced filling
Ingredients
Ingredients for crust:
- 2 2/3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold Real California Butter, cubed
- ½ vegetable shortening
- 6–8 tablespoons ice cold water
- 1 egg, beaten
- Powdered sugar for topping
Ingredients for filling:
- 3 persimmons chopped
- ½ cup sugar
- 3 tablespoons cornstarch
- 1/3 cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 4 ounces Real California Cream Cheese
Instructions
- Whisk together flour and salt in a large bowl. Using a pastry cutter or fork, cut cold butter and shortening into flour until crumbly. Add ice cold water, one tablespoon at a time, mixing with a fork until dough sticks together.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- While dough refrigerates, make filling: Combine persimmon, sugar, cornstarch and water in a medium saucepan over medium heat. Stir frequently and bring to a boil. Add vanilla, cinnamon and lemon juice. Continue cooking for 10 minutes or until persimmons soften. Remove from heat and stir in cream cheese until mixed well. Set aside to cool.
- Preheat oven to 400° F. Line two baking sheets with parchment paper.
- Roll out dough on a working surface. Cut out 4-inch circles using a cookie cutter. Place 2 tablespoons filling in the center of the circle. Do not overfill. Brush the edges with beaten egg and fold. Crimp the edges with a fork to seal and puncture a few times on top to release steam.
- Arrange empanadas on baking sheet and bake for 20-25 minutes. Let cool for 5 minutes. Coat with powdered sugar.
