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Cookie Empanadas Dessert: 1 Amazing Sweet Bite

Cookie Empanadas Dessert
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Cookie Empanadas are sweet, flaky, jam-filled pastries with a tender, cookie-like texture. They feature a unique dough made with cottage cheese, baked to golden perfection, and finished with a light almond glaze, making them a delightful dessert for any occasion.

Ingredients

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  • 2 cups all-purpose flour, sifted
  • 1 cup cold butter, cubed
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup plus 2 tablespoons cottage cheese (small curd, 4% milkfat)
  • 1/2 tsp vanilla extract
  • 1/4 cup jam or preserves (raspberry, apricot, cherry, lemon curd, etc.)
  • 1 cup powdered sugar (for glaze)
  • 1/4 tsp almond extract (for glaze)
  • 2 to 3 tbsp milk (as needed for drizzling consistency for glaze)

Instructions

  1. Combine sifted all-purpose flour and cold cubed butter in a food processor. Pulse until coarse crumbs form.
  2. Add granulated sugar, salt, cottage cheese, and vanilla extract to the food processor. Pulse until the dough forms a ball.
  3. Wrap the cookie empanada dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. On a floured surface, roll out the chilled dough to 1/8-inch thickness.
  6. Use a 3-inch round cookie cutter to cut out circles from the dough.
  7. Place about 1/4 tsp of your chosen jam or filling in the center of each dough circle.
  8. Moisten the edges of the dough with water, then fold the circle in half to form a crescent shape.
  9. Press the edges with a fork to seal the cookie empanadas.
  10. Place the sealed empanadas on the prepared baking sheet. Prick the tops lightly with a fork.
  11. Bake for 15 minutes, or until the cookie empanadas are lightly golden around the edges.
  12. Allow the baked cookie empanadas to cool completely on a wire rack.
  13. While the empanadas cool, whisk together powdered sugar, almond extract, and milk in a small bowl until a smooth drizzling consistency is reached for the almond glaze.
  14. Drizzle the glaze over the cooled cookie empanadas and let it set before serving these sweet empanadas.

Notes

  • Use only 1/4 to 1/2 teaspoon of filling per cookie empanada to prevent leaks during baking.
  • You can freeze unbaked cookie empanadas; place them on a parchment-lined tray, freeze until solid, then transfer to an airtight container. Bake from frozen at 400°F, adding 2–3 extra minutes to the baking time.
  • Experiment with different jams, fruit curds, or even chocolate spreads for custom dessert empanada flavors.
  • For added texture, sprinkle sliced almonds on top of the glaze before it sets.
  • Ricotta cheese or cream cheese can be used as an alternative to cottage cheese in the dough for these dessert empanadas.

Nutrition

Find it online: https://bakerslider.com/cookie-empanadas-dessert/

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