🫙 From the Spice Rack
raspberry empanadas
1 (16 1/2 ounce) can raspberries 1 cup finely chopped pared tart apple 1/4 cup granulated sugar 1/4 cup chopped walnuts 2 tablespoons all-purpose flour 1 teaspo...
mexicanmaineasy
Ingredients8 items
Ingredients
- 1(16 1/2 ounce) can raspberries
- 1cupfinely chopped pared tart apple
- 1/4cupgranulated sugar
- 1/4cupchopped walnuts
- 2tablespoonall-purpose flour
- 1teaspoonground cinnamon
- 1teaspoonvanilla extract
- 1tablespoonbutter, melted
Directions
- 1
Raspberry Empanadas 1 (16 1/2 ounce) can raspberries 1 cup finely chopped pared tart apple 1/4 cup granulated sugar 1/4 cup chopped walnuts
- 2
Drain berries
- 3
Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt
- 4
Roll out pastry and cut into 5-inch rounds
- 5
Place 3 tablespoons berry filling on half of round, leaving about 1/2-inch along edges
- 6
Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork
- 7
Brush with melted butter and sprinkle with cinnamon sugar
- 8
Bake on greased cookie sheet 18 to 20 minutes or until golden brown