Fruit Filling for Empanada

 

Fruit Filled Empanadas

You can use canned pie filling for your fruit empanadas which are way easier butI not as tasty as making your own.  Either way, you will not regret making this little empanada to finish off your meal.

Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.

TO FREEZE: Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer.

Cherry

2 cups frozen tart cherries

¾ cup water

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoons of cornstarch

1/2 teaspoon pure almond extract

 

Put water, cherries, and sugar in a medium and cooking until it comes to simmer.

Take cornstarch and mix with 2 Tablespoons of water.  Whisk into the cherry mixture until smooth.  Cook until thick, remove from heat, and add almond extract.  Cool slightly and then assemble empanada

 

Apple

 

2 cups fresh apples

¼ cup salted butter

2 Tablespoons water

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoons of cornstarch

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

 

In a skillet over medium heat melt butter and add apples and sugar.  Sauté until apples are soft.  Combine water and cornstarch, whisk until smooth, then add to apples in pan.  Once thick remove from heat and stir in vanilla and cinnamon.  Cool slightly and assemble empanada.