Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped.
DESSERT
Bolivian Empanadas de Lacayote: Sweet Squash Empanadas
These delightful Bolivian empanadas feature a sweet, spiced lacayote (fig-leaf gourd) filling encased in a tender, slightly sweet pastry. They are a perfect dessert or sweet snack, offering a taste of traditional Bolivian flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the dough: In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
02
Prepare the filling: In a medium saucepan, combine diced lacayote, brown sugar, cinnamon, and cloves. Cook over medium heat for 15-20 minutes, stirring occasionally, until the lacayote is tender and the mixture has thickened. Mash lightly with a fork if desired. Remove from heat and let cool completely.
03
Assemble the empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles. Re-roll scraps as needed.
04
Fill and seal: Place about 1 tablespoon of the cooled lacayote filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal securely.
05
Bake the empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.
06
Cool and serve: Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. These empanadas are delicious warm or at room temperature.
About This Recipe
These delightful Bolivian empanadas feature a sweet, spiced lacayote (fig-leaf gourd) filling encased in a tender, slightly sweet pastry. They are a perfect dessert or sweet snack, offering a taste of traditional Bolivian flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the lacayote filling is completely cool before filling the empanadas to prevent the dough from becoming soggy. For extra flavor, you can add a pinch of nutmeg or allspice to the filling.
Easy Substitutions
If lacayote is unavailable, you can substitute with butternut squash or pumpkin, adjusting cooking time as needed until tender. For a dairy-free dough, use a plant-based butter alternative.
Storage & Reheating
Store leftover empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a warm oven for best results.
Serving Suggestions
Serve these empanadas with a dusting of powdered sugar, alongside a cup of strong Bolivian coffee, or with a scoop of vanilla bean ice cream for a decadent dessert. They also pair wonderfully with a light fruit salad.
Common Mistakes
Overworking the dough can lead to tough empanadas; mix just until combined. Not cooling the filling sufficiently can make the dough soggy and difficult to seal. Overfilling the empanadas will cause them to burst during baking. Not crimping the edges well can lead to filling leaking out.
Frequently Asked Questions
Can these empanadas be frozen?
Yes, you can freeze unbaked empanadas on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
What is lacayote?
Lacayote is a type of squash, also known as fig-leaf gourd, common in Latin American cuisine. It has a mild, slightly sweet flavor and a stringy texture when cooked, similar to spaghetti squash.
MORE TO KNOW
Lacayote, also known as fig-leaf gourd or chilacayote, is a common ingredient in Bolivian cuisine, particularly in sweet preparations. Its mild, slightly sweet flavor and fibrous texture make it ideal for jams, preserves, and fillings like those found in these empanadas. When selecting lacayote, look for a firm, unblemished gourd. If using a large one, you'll only need a portion for this recipe.
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