Can I use fresh figs instead of dried figs?
While fresh figs can be used, they contain more moisture and may make the filling too wet. If using fresh, you might need to cook them down slightly first to reduce moisture.
DESSERT
Sweet Fig and Cheese Empanadas with Honey Drizzle
Experience a taste of Ecuador with these delightful empanadas, featuring a harmonious blend of sweet figs and savory cheese nestled within a tender, golden pastry. A generous drizzle of golden honey elevates each bite, making them an irresistible treat for any time of day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Cut in 1/2 cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add 1/4 cup of ice water, mixing until the dough just comes together. If needed, add 1-2 more tablespoons of ice water. Form the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
03
In a separate bowl, combine 1 cup of finely chopped dried figs, 1/2 cup of shredded mozzarella cheese, and 1 tablespoon of granulated sugar. Mix well to create the filling.
04
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 8 circles.
05
Place about 1 tablespoon of the fig and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
06
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with 1 large beaten egg.
07
Bake the empanadas in a preheated oven at 375°F (190°C) for 15 minutes, or until golden brown and puffed.
08
Remove the empanadas from the oven and let them cool slightly on a wire rack. Drizzle generously with 1/4 cup of honey before serving warm.
About This Recipe
Experience a taste of Ecuador with these delightful empanadas, featuring a harmonious blend of sweet figs and savory cheese nestled within a tender, golden pastry. A generous drizzle of golden honey elevates each bite, making them an irresistible treat for any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or nutmeg to the fig and cheese filling. Ensure your butter is very cold for a flaky crust. Don't overwork the dough, as this can make it tough.
Easy Substitutions
Instead of mozzarella, you can use a mild white cheese like farmer's cheese or a soft goat cheese. If dried figs are unavailable, dried dates or apricots can be used, though the flavor profile will change. Agave nectar can replace honey for drizzling.
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 toaster oven or microwave.
Serving Suggestions
Serve these empanadas warm as a delightful dessert after a meal. They also make an excellent sweet snack with a cup of coffee or tea. For a more elaborate presentation, serve them with a side of vanilla bean ice cream or a dollop of whipped cream. They are also perfect for a brunch spread or a festive gathering.
Common Mistakes
Overworking the dough: This develops too much gluten, leading to a tough crust. Mix just until combined. Not chilling the dough: Cold dough is easier to handle and results in a flakier crust. Overfilling the empanadas: Too much filling can cause them to burst during baking. Not sealing the edges properly: This can lead to the filling leaking out. Baking at too low a temperature: The empanadas won't brown properly or become flaky.
Frequently Asked Questions
Can I freeze these empanadas?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
What kind of honey is best for drizzling?
A light, floral honey like clover or orange blossom honey works wonderfully, but any good quality honey will be delicious.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped.
MORE TO KNOW
The key to a perfect empanada crust is keeping the butter cold and not overworking the dough. This ensures that the butter melts slowly during baking, creating steam and resulting in a flaky, tender pastry. If your kitchen is warm, consider chilling your flour and tools before starting. When crimping the edges, pressing firmly with a fork not only seals the empanada but also creates an attractive decorative edge.
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