Empanaditas Dulces (Fruit Jam Turnovers) are the perfect companion to a cup of Dominican coffee, it also doubles as a buffet favorite.
You would think that because I post recipes for desserts so frequently it must mean that I have a sweet tooth. The answer to that is yes... and no.
Not to confuse you or anything (I'll let my grammar do that), but the truth is, savory is my thing.
Sure, I do love a good dessert -- I mean, who doesn't?! -- but it's not what I dream of at night. There are exceptions: These Empanaditas Dulces (Fruit Jam Turnovers) being one of those.
While I am happy to lick the salt off a margarita glass, dessert has to impress me if I am to have it again. They have to have complex flavors, a mysterious ingredient, like the French would say: an "I don't know what (only they say in French)".
I like my desserts to have savory touches, or sour, even a touch of spices. Sugar alone just doesn't do it for me.
The reason why this dessert works for me is that the dough doesn't have any sugar. It takes a few milliseconds for the sweetness to hit our brain. I like the contrast in tastes, and the contrast between the crispy shell and the smooth filling.
All the better because I prefer my afternoon coffee black and without sugar. They just belong together, like Romeo and that girl whose name I always forget.
The perfect companion to a cup of Dominican coffee, Empanaditas Dulces (Fruit Jam Turnovers) also doubles as a buffet favorite.
You can fill it with the jam or marmalade of your choice, either homemade or purchased.
Empanaditas Dulces (Fruit Jam Turnovers) Recipe
To make the dough
- 2 1/2 cups of all-purpose flour (extra for dusting the counter)
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 stick of butter [113.4 gr] , cold and diced
- 2 egg yolks (separated)
- 3 tablespoon of cold water (may need more)
- 1/2 tablespoon of cold milk
- 2 tablespoon of powdered sugar
- 3/4 cup of jam or marmalade (see notes)
To make the dough
- Whisk together dry ingredients (flour, salt, and baking soda ).
- Pour into the food processor bowl. Add the butter and process until it has small clumps of butter the size of lentils.
- Pour into a mixing bowl. Pour in one of the yolks and cold water. Mix with a spatula until everything has be made into a ball.
- Knead lightly for about 15 seconds. Divide into 4 balls and cover with plastic wrap and chill for 20 minutes.
- Heat oven to 300ºF [150 ºC].
- In a separate bowl whisk the remaining yolk and milk together. Reserve.
- Using a rolling pin spread one ball at time to obtain a thin layer. Cut circles 4.5" [11.5 cm].
- Spoon a dollop of jam in the center and fold. Seal edges with a fork. Repeat with the remaining dough.
- Place on a lightly buttered tray (or silpat) and paint with the yolk mix. Return to the fridge for 10 minutes.
- Bake for 20 minutes or until it turns golden brown.
- Remove from the oven and place on a wire. Sprinkle with the powdered sugar.
- Serve at room temperature.