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Peach and Pecan Empanadas
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Yield
- 8.00 turnovers, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Peach and Pecan Empanadas brings together 12 ounces puff pastry (ready made, thawed), all-purpose flour, for dusting, 3 fresh peaches in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 12 ounces puff pastry (ready made, thawed)
- all-purpose flour, for dusting
- 3 fresh peaches
- 2/3 cup sour cream
- 4 tablespoons brown sugar
- 4 -5 tablespoons pecans (toasted and finely chopped)
- 1 egg, beaten (to glaze)
- superfine sugar, for sprinkling
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Instructions
Preheat oven to 400°F.
Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide).
Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh.
Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops.
Place on a baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown.
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