There's something magical about biting into a warm, golden Strawberry Empanadas Recipe fresh from the oven. The flaky crust gives way to a sweet, jammy strawberry filling that bursts with flavor in every bite. I've been making these sweet fruit empanadas for years, and they never fail to impress at family gatherings, summer parties, or even as a special weekday treat.
This Strawberry Empanadas Recipe combines simple ingredients with easy techniques to create a dessert that looks fancy but comes together in under an hour. Whether you're new to baking or a seasoned pro, these homemade strawberry empanadas will become your go-to recipe for when you need something sweet, satisfying, and absolutely stunning. Trust me, once you try this Strawberry Empanadas Recipe, you'll understand why it's been passed down through generations in my family.
A Sweet Tradition Worth Sharing
The beauty of this Strawberry Empanadas Recipe lies in its versatility and rich cultural roots. Dessert empanadas have been a beloved treat across Latin American countries for centuries, with each region adding its own special twist. These mini strawberry pie empanadas work perfectly as a handheld dessert at picnics, a sweet ending to a Mexican-inspired dinner, or even a fun weekend baking project with kids.
What makes this Strawberry Empanadas Recipe stand out is the perfect balance between the buttery, flaky empanada dough and the fresh strawberry filling. Unlike store-bought turnovers that can taste artificial, these baked strawberry hand pies showcase real fruit flavor without being overly sweet. The strawberries cook down into a naturally thick, glossy filling that won't leak out during baking. Plus, these pair beautifully with vanilla ice cream, whipped cream, or even a drizzle of chocolate sauce for an extra indulgent touch.
Jump to:
Ingredients
For the Sweet Empanada Dough:
- All-purpose flour ; provides structure and creates that perfect flaky texture
- Cold butter, cubed ; essential for flakiness (can substitute with shortening for dairy-free)
- Granulated sugar ; adds a subtle sweetness to the dough
- Egg ; binds ingredients and adds richness
- Cold water ; brings dough together (add more if needed)
- Salt ; balances the sweetness
- Vanilla extract ; adds warm flavor
For the Fresh Strawberry Filling:
- Fresh strawberries, diced ; the star ingredient (frozen works too, just thaw and drain)
- Granulated sugar ; sweetens and helps create syrup
- Cornstarch ; thickens the filling perfectly
- Lemon juice ; brightens the strawberry flavor
- Cinnamon ; optional but adds warmth
For Assembly:
- Coarse sugar ; sprinkle on top for sparkle and crunch
- Egg, beaten ; for egg wash to get golden color
See recipe card for quantities.
Instructions
Prepare the Strawberry Filling
- Combine diced strawberries, sugar, cornstarch, and lemon juice in a medium saucepan
- Cook over medium heat, stirring constantly for about 8-10 minutes
- Watch as the mixture thickens and the strawberries break down into a jammy consistency
- Remove from heat and let cool completely (this prevents soggy dough)
- Taste and adjust sweetness if needed
Expert Tip: The filling should be thick enough to coat a spoon. If it's too runny, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the warm filling.
Make the Empanada Dough
- Mix flour, sugar, and salt in a large bowl
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs
- Whisk together egg, cold water, and vanilla in a small bowl
- Pour wet ingredients into flour mixture and stir until dough forms
- Knead gently on a floured surface for 2-3 minutes until smooth
- Wrap in plastic wrap and refrigerate for 30 minutes (chilling makes rolling easier)
Expert Tip: Keep everything cold! Cold butter creates steam pockets during baking, which makes the dough flaky. If your kitchen is warm, chill your bowl too.
H3: Step 3: Roll and Cut the Dough
- Divide chilled dough into two portions for easier handling
- Roll out on a floured surface to about ⅛-inch thickness
- Use a 4-inch round cutter to cut circles (a bowl works too)
- Gather scraps, re-roll, and cut more circles until dough is used up
- You should get about 12-14 circles total
Expert Tip: Don't overwork the dough when re-rolling scraps, or it will become tough. Handle it gently and work quickly.
Fill, Seal, and Bake
- Bake for 20-25 minutes until golden brown and crispy
- Preheat your oven to 375°F and line a baking sheet with parchment paper
- Place 1-2 tablespoons of cooled strawberry filling in the center of each circle
- Brush edges with water, fold in half, and press firmly to seal
- Use a fork to crimp the edges for a decorative seal that prevents leaking
- Place empanadas on prepared baking sheet, brush with egg wash, and sprinkle with coarse sugar
- Cut small slits on top for steam to escape
Expert Cooking Tips
- Making the perfect baked strawberry empanadas takes a bit of practice, but these insider tips will help you nail it every time.
- Temperature Control is Everything Keep your butter and water ice-cold when making the dough. Warm ingredients lead to tough, dense pastry instead of flaky layers. I keep my butter in the freezer for 15 minutes before starting, and sometimes even chill my flour.
- Don't Skip the Resting Time Letting your dough rest in the refrigerator allows the gluten to relax, making it easier to roll out without shrinking. It also gives the butter time to firm up again, which creates those beautiful flaky layers.
- Seal Properly The biggest mistake people make is not sealing their empanadas well enough. Press firmly along the edges, then crimp with a fork. For extra insurance, you can do a double crimp or even brush the edges with egg wash before folding.
- Watch Your Oven Every oven is different. Start checking your Strawberry Empanadas Recipe at 18 minutes. You want them golden brown, not pale (undercooked) or dark brown (overcooked). Rotate the pan halfway through for even baking.
- Make Ahead Magic These freeze beautifully! Assemble completely, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5-7 extra minutes to the baking time.
Recipe Variations & Substitutions
- One of the best things about this dessert is how adaptable it is to different tastes and dietary needs.
Flavor Variations
- Strawberry Cream Cheese Empanadas Mix 4 oz softened cream cheese with the strawberry filling for a cheesecake-like texture. The tanginess perfectly balances the sweet berries.
- Strawberry Nutella Empanadas Spread a thin layer of Nutella on the dough before adding strawberry filling. The chocolate-hazelnut combination is absolutely divine.
- Strawberry Jam Empanadas Short on time? Use high-quality strawberry jam mixed with fresh diced strawberries for a quick filling that still tastes homemade.
Dietary Modifications
- Gluten-Free Version Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly different but still delicious.
- Vegan Strawberry Empanadas Use vegan butter or coconut oil instead of dairy butter, replace the egg in the dough with 3 tablespoons of cold water, and brush with plant-based milk instead of egg wash.
- Lower Sugar Option Reduce sugar in both dough and filling by half. The strawberries have natural sweetness, and a touch of stevia or monk fruit sweetener can replace some sugar.
Other Berry Options
- This Strawberry Empanadas Recipe works wonderfully with blueberries, raspberries, blackberries, or a mixed berry blend. You can even try peach, apple, or pineapple empanadas using the same technique.
Equipment Recommendations
Having the right tools makes preparing this Strawberry Empanadas Recipe so much easier.
- Rolling Pin ; essential for even dough thickness (a wine bottle works in a pinch)
- 4-inch Round Cutter ; creates perfectly sized empanadas (use a bowl or cup as alternative)
- Pastry Cutter or Fork ; cuts butter into flour efficiently
- Medium Saucepan ; for cooking the strawberry filling
- Parchment Paper ; prevents sticking and makes cleanup easy
- Baking Sheet ; a heavy-duty sheet bakes evenly without warping
- Pastry Brush ; applies egg wash smoothly
- Fork ; crimps edges securely
You don't need fancy equipment for this recipe. Most home bakers already have everything needed to make perfect sweet fruit empanadas.
Storage & Meal Prep Tips
Refrigerator Storage
- Store baked strawberry empanadas in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, as it makes the pastry soggy.
Freezing Instructions
- Unbaked: Freeze assembled empanadas on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-7 minutes to baking time.
- Baked: Cool completely, freeze on a baking sheet, then store in freezer bags for up to 2 months. Reheat from frozen at 350°F for 12-15 minutes.
Make-Ahead Strategy
- Prepare the strawberry filling up to 3 days ahead and store in the fridge. Make dough 1 day ahead and refrigerate. Assemble on the day you plan to bake for the freshest taste.
- This Strawberry Empanadas Recipe is perfect for meal prep since both components store beautifully.
The Secret That Changes Everything
Here's what took my Strawberry Empanadas Recipe from good to absolutely unforgettable. After years of making these, I discovered that adding a tablespoon of cold vodka to the dough creates the flakiest texture imaginable. The alcohol evaporates during baking, preventing gluten formation while adding moisture. Your empanadas will shatter with every bite.
The second game-changing trick? Brush the inside of your dough circles with a thin layer of melted white chocolate before adding the filling. This creates an invisible barrier that keeps the Strawberry Empanadas Recipe crispy even hours after baking. The subtle sweetness complements the strawberries perfectly without overpowering them. Try it once, and you'll never go back to the basic version.
FAQ
Do empanadas taste better, baked or fried?
Both methods have their charm! Baked empanadas like this Strawberry Empanadas Recipe offer a lighter, flakier texture with less mess and fewer calories. Fried versions are richer and have a crispy, golden exterior. For dessert empanadas, I prefer baking because it lets the strawberry flavor shine without competing with heavy oil taste.
What are the best empanada flavors?
For sweet empanadas, strawberry, apple, dulce de leche, and guava are classics. This Strawberry Empanadas Recipe ranks as a top favorite because strawberries are widely loved and available year-round. Savory empanadas traditionally feature beef, chicken, cheese, or vegetables. The beauty of empanadas is their versatility.
What are common empanada mistakes?
The biggest mistakes are overfilling (causes leaking), not sealing edges properly (they pop open), and using warm dough (results in tough pastry). With this Strawberry Empanadas Recipe, remember to chill your dough, seal firmly, and don't skip the egg wash for that beautiful golden color.
What ingredients are needed for empanadas?
For this Strawberry Empanadas Recipe, you need flour, butter, sugar, egg, and water for the dough, plus strawberries, sugar, cornstarch, and lemon juice for the filling. The ingredients are simple and budget-friendly, which makes these homemade strawberry empanadas accessible for everyone to make at home.
Sweet Endings Deserve Sweet Beginnings
These Strawberry Empanadas Recipe creations are the perfect example of how the best desserts don’t have to be complicated. This homemade Strawberry Empanadas Recipe combines flaky golden pastry with a sweet, jammy strawberry filling that tastes like pure comfort. Using this easy Strawberry Empanadas Recipe, you’ll create bakery-quality treats right in your kitchen. The Strawberry Empanadas Recipe is perfect for family gatherings, lunchboxes, potlucks, or even an afternoon coffee break. Once you try this Strawberry Empanadas Recipe, you’ll find yourself making it again and again — because nothing beats the taste of warm, homemade strawberry empanadas fresh from the oven.
Once you master this Strawberry Empanadas Recipe, you'll want to try other delicious pastry creations like our Prosciutto Puff Pastry Recipe for a savory twist, or keep the sweet momentum going with our Berry Puff Pastry Recipe that uses similar techniques. The world of homemade pastries is waiting for you, and these Strawberry Empanadas Recipe creations are just the beginning of your baking adventures.
With love and flaky crusts
By Lisa Johnson💗
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Empanadas Recipe
Strawberry Empanadas Recipe
Equipment
- 1 Rolling Pin For even dough thickness (wine bottle works too)
- 1 4-inch Round Cutter Or use a small bowl as alternative
- 1 Pastry cutter or fork To cut butter into flour
- 1 Medium saucepan For cooking the strawberry filling
- 1 Parchment paper Prevents sticking
- 1 Baking sheet Heavy-duty for even baking
- 1 Pastry brush For egg wash
- 1 Fork For sealing empanadas
Ingredients
Dough
- 3 cups all-purpose flour provides structure and flaky texture
- ½ cup cold butter, cubed can substitute with shortening
- ¼ cup granulated sugar adds subtle sweetness
- 1 large egg binds ingredients
- ½ cup cold water add more if needed
- ½ teaspoon salt balances flavor
- 1 teaspoon vanilla extract adds warmth
Filling and Topping
- 2 cups fresh strawberries, diced thaw if frozen
- ⅓ cup granulated sugar sweetens filling
- 2 tablespoon cornstarch thickens filling
- 1 tablespoon lemon juice enhances flavor
- ¼ teaspoon cinnamon optional warmth
- 1 large egg, beaten for egg wash
- 2 tablespoon coarse sugar for topping
Instructions
- Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat 8–10 minutes until jammy. Cool completely.
- In a bowl, mix flour, sugar, and salt. Cut in cold butter until coarse crumbs form.
- Whisk egg, water, and vanilla; add to flour mix. Stir and knead 2–3 minutes. Chill 30 minutes.
- Roll dough ⅛-inch thick. Cut 4-inch circles using cutter or bowl.
- Add 1–2 tablespoon filling to each circle. Fold, seal, and crimp with a fork.
- Brush with egg wash, sprinkle with coarse sugar, and cut small vents.
- Bake at 375°F for 20–25 minutes until golden brown. Cool before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply