Honey Walnut Empanadas
DESCRIPTION
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
Monounsaturated 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
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
- Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour.
- 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
- In a medium bowl, use an electric or stand mixer to beat the cream cheese and honey until well combined.
- 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
- 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.
- 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.)
- 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.
- Bake until golden brown, about 20 minutes. Serve immediately.