Can I use a different fruit if persimmons aren’t available?

Absolutely! Apples, pears, or peaches work wonderfully as substitutes for persimmons. Simply adjust the sugar level based on the sweetness of the fruit.

How can I make the dough flakier?

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.

Can I make the filling ahead of time?

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.

What is the best way to seal 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.

How do I know when the empanadas are done baking?

The empanadas are ready when the crust turns a very light golden brown. Avoid overbaking to maintain a tender and flaky texture.

What’s the best way to reheat leftover empanadas?

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.

What makes Real California Milk products special for this recipe?

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.

Can I freeze the empanadas before baking?

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.

What’s the best way to serve these empanadas?

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.

Can I use a store-bought crust instead of making it from scratch?

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

Scale

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

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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.