Delicious Dried Cherry and Cheese Empanada recipe from Sunswee® Growers
1/3 cup Sunsweet® Dried Cherries, coarsely chopped 1 tbsp butter 1/3 cup chopped onion 2 tsp chopped fresh thyme 1/3 cup cream cheese, softened 1/3 cup goat cheese, softened 2 tsp honey 1 egg, lightly beaten Pastry 1 1/2 cups all-purpose flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup cold butter, cubed 1/3 cup sour cream or Greek yogurt

Pastry: In food processor, pulse flour, salt and baking powder until combined. Add butter; pulse until crumbly. Add sour cream; process until dough comes together. Press into a disc, cover in plastic wrap and refrigerate for 30 minutes to 1 hour.

In skillet, melt butter over medium heat; cook onion and thyme for about 4 minutes or until just beginning to brown. Stir in cherries; cook for 2 minutes. Let cool; set aside.

Preheat oven to 400°F. Line baking sheet with parchment paper. Stir cream cheese, goat cheese and honey into cherry mixture.

On lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 16 rounds using 3-inch cookie cutter, rerolling scraps once.

Place 2 tsp of filling onto center of each round; fold in half to enclose filling. Using fork, press edges together; arrange in single layer on prepared baking sheet. 

Using tip of knife, cut three steam vents in each empanada; brush tops with egg. Bake for about 30 minutes or until golden. Serve warm or at room temperature.

Nutritional Information
  • Total Servings 16
  • Serving Size 1 empanada
  • Calories per serving 150
  • Fat 9g
  • Cholesterol 35mg
  • Sodium 170mg
  • Carbohydrates 13g
  • Fiber 1g
  • Sugar 3g
  • Protein 3g
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Products Used in This Recipe