Honey Walnut Empanadas

Honey Walnut Empanadas
Total Time
1 Hr
Serves
16 - 18
Serving Size
1 empanada
Course

Total Time

Prep Time
40 Mins
Cook Time
20 Mins
Total Time
1 Hr

Nutrition

Calories
269 cal
Total Fat
17 g
Saturated Fat
9 g
Polyunsaturated Fat
2 g
Monosaturated Fat
4 g
Cholesterol
60 mg
Sodium
201 mg
Carbohydrates
26 g
Dietary Fiber
1 g
Total Sugars
8 g
Added Sugars
7 g
Protein
5 g
Vitamin D
0 mcg
Calcium
29 mg
Iron
1 mg
Potassium
74 mg

Ingredients

Dough

  • 1 cup water

  • 3/4 cup ( 1-1/2 sticks) unsalted butter

  • 2 tablespoons granulated sugar

  • 1 teaspoon fine salt

  • 2-3/4 cups all-purpose flour

Filling

  • 8 ounces cream cheese, at room temperature

  • 1/4 cup honey

  • 1 large egg

  • 2 tablespoons all-purpose flour

  • 1/2 cup chopped California walnuts

Coating

  • 1 large egg

  • 1 teaspoon water

  • 2 tablespoons granulated sugar

  • 1 teaspoon ground cinnamon

Preparation

Dough

  1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper.

  2. Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour.

  3. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.

Filling

  1. In a medium bowl, use an electric or stand mixer to beat the cream cheese and honey until well combined.

  2. Add the egg and beat until combined. Stir in the walnuts. Mixture will be runny. Set aside while you roll out the dough.

Coating and Assembly

  1. On a lightly-floured surface, roll the dough out to about 1/4-inch thickness. Cut out 5-inch circles. Roll each circle slightly to further flatten before sealing the corners to prevent the filling from running out while assembling.

  2. Pour about 1-1/2 tablespoons of filling inside each pocket. Press the edges firmly to seal. Crimp with the back of a fork. (At this point the unbaked empanadas can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, just add about 3 minutes to the baking time.)

  3. In a small bowl, beat the egg with 1 teaspoon water. In another small bowl, combine the sugar and cinnamon. Brush the empanadas with egg wash then sprinkle with the cinnamon sugar.

  4. Bake until golden brown, about 20 minutes. Serve immediately.