Dried Cherry and Cheese Empanadas

Dried Cherry and Cheese Empanadas

Dried Cherry and Cheese Empanadas

Prep Time 25 Minutes
Cook Time 30 Minutes

Calories per seving 160

Fat 10g

Cholesterol 45mg

Sodium 180mg

Carbohydrates 12g

Fiber 1g

Sugar 3g

Protein 3g


  • Filling
  • 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


To prepare pastry, pulse flour, salt and baking powder in a food processor. Add butter and pulse until crumbly. Add sour cream or yogurt and process just until dough comes together. Press into a disc, then cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

To prepare filling, melt butter in a medium skillet over medium heat. Add onion and thyme and cook for about 5 minutes or until onion is lightly browned. Stir in cherries and cook for 2 minutes more. Let cool and set aside.

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Stir cream cheese, goat cheese and honey into cherry mixture.

Roll dough 1/8-inch thick on lightly floured surface. Cut into 16 rounds using a 3-inch cutter, rerolling scraps to make 16 rounds. Place 2 teaspoons filling onto the center of each dough round, then fold in half to enclose filling. Press edges with a fork to seal in filling and place on prepared baking sheet.

Cut three steam vents in each empanada with a small sharp knife and brush tops with egg.

Bake for about 30 minutes or until golden brown. Makes 16 empanadas.