If you’ve been following me you already know I don’t make a lot of desserts.
My Peach Cobbler Empanadas were created after I was preparing to make Jalapeno Cheddar Empanadas and realized I didn’t have jalapenos.
The reason I don’t make lots of desserts is because my mama was a professional baker and growing up I was surrounded by desserts.
I am still suffering from dessert burnout!
My mama made every dessert you could think of.
No, I don’t bake many sweet treats.
Yes, my mama taught me how to make them all.
I have the skills y’all! lol
Although my mama blessed me with her skills, we’ll be taking a short cut to all of that work today.
This is a quick treat. Yes, of course you could be fancy and make the dough from scratch.
You could even make the pie filling from scratch. I have a few peach cobbler recipes on the blog.
I just want to quickly eat my sweet snack so I ain’t doing all of that today.
When I make these for my mama I will be making everything from scratch.
I don’t need the pastry police to come after me.
My mama does take short cuts sometimes I will admit that.
One thing she doesn’t play with is her butter and vanilla.
You must use “real” butter and vanilla.
It’s the law when baking.
Just know these empanadas go together in a matter of minutes thanks to the already made peach pie filling.
I just add a little extra sliced canned peaches because I like a lot of peaches.
Chop everything up into little chunks, add a little cinnamon, vanilla, and we’re ready to stuff our empanadas.
Baste the empanada wrappers with butter, sprinkle with a little cinnamon sugar, and fill with about 1 tablespoon of pie filling.
Coat the edges with the egg wash to help keep these babies closed tightly. Flip one side of the wrapper over to seal into a half moon.
Press the wrappers tight and use the edges of a fork to seal them completely shut.
Don’t forget to cut small slits in the top so the empanadas don’t burst open during baking.
Once the empanadas come out of the oven allow them to cool for a few minutes and drop them in our peach glaze.
Garnish with more powdered sugar and serve warm.
They’re also great with vanilla ice cream.
Peach Cobbler Empanadas
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 16 empanadas
1 can (21 oz) peach pie filling
1 small can of sliced peaches in syrup
16 empanadas wrappers
1/2 stick melted butter, unsalted
2 tablespoons sugar, granulated
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
1 egg beaten with 1 tablespoon of water
For the Glaze:
2 cups powdered sugar
peach juice to thin
Preheat oven to 425 degrees.
Open pie filling and place into a bowl. Add about five slices of canned peaches to the pie filling.
Chop up peaches into small chunks.
Add 1 teaspoon of cinnamon to pie filling, vanilla, and mix well.
Prep empanda wrappers according to package directions.
Mix 1 teaspoon of cinnamon with granulated sugar.
Place wrappers on a tray, brush butter lightly on wrapper, and sprinkle cinnamon sugar over butter.
Place 1 tablespoon of pie filling in the middle of wrapper.
Coat the edges with beaten egg wash to seal.
Fold wrapper over like a half moon.
Use the edges of a fork to seal the wrappers shut.
Repeat until all the wrappers are filled.
Use a sharp knife and cut three little slits in top of empanadas to prevent them from bursting.
Brush top of empanadas with more egg wash and sprinkle more cinnamon on top.
Bake at 425 for about 15-20 minutes are until the tops are golden brown.
Prepare glaze by mixing powdered sugar with a little peach juice from canned peaches to thin.
Remove empanadas from oven and while still warm dip into glaze.
Coat both sides of the empanadas.
Allow empanadas to set up.
Sprinkle more powdered sugar and garnish with mint if desired.