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Avocado Cream Cheese Empanadas Recipe

Looking for an easy empanada recipe? Look no further, this scrumptious avocado snack recipe is filled with an irresistibly creamy combination of avocado and cream cheese plus mango jam or hot pepper jelly. They’re a great sweet pastry for brunch or mid-afternoon dessert.

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Avocado Empanada Dough (recipe follows)
  • Cream Cheese Filling (recipe follows)
  • 4 Tbsp. mango jam or hot pepper jelly
  • Egg Wash (recipe follows)
  • Additional flour as needed for rolling dough
  • Water as needed for sealing dough
  • 24 small slices (about 6 oz.) of ripe, Fresh Hass Avocado
Avocado Empanada Dough - Yield: 30 oz.
  • 3 1/4 cups all purpose flour
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 6 oz. unsalted butter, cut into 1/4-inch - 1/2-inch pieces
  • 2 ripe, Fresh Hass Avocados, 1/4-inch dice
  • 2/3 cup cold water
  • 1 Tbsp. cold water, if needed
Cream Cheese Filling - Yield: 5 ¾ oz.
  • 5 1/2 oz. cream cheese, softened
  • 2 3/4 tsp. sugar, granulated
  • 3/4 tsp. lime zest, finely chopped
  • 3/4 tsp. fresh lime juice
Egg Wash - Yield: 2 ½ oz., enough for 3 batches
  • 1 jumbo egg
  • 1 Tbsp. water
Instructions:
  1. Assembly
    On a floured board with a floured rolling pin roll out one of the dough halves to 12-inch X 16-inch.
  2. Cut into 6 each 5-inch circles.
  3. Repeat with the other half of the dough. Discard scrap dough or re-roll for 4 more circles though it will not be as tender as the first cut.
  4. Lightly coat outer edge of dough circles with water.
  5. Spread 1 tsp. of jam or jelly in the center of the circles.
  6. Top each with 2 tsp. of cream cheese filling.
  7. Top each with 2 slices of sliced Fresh Hass Avocado.
  8. Fold the dough over the filling and press edges to seal.
  9. Crimp the edges in a rope form.
  10. Place empanada on ungreased baking sheet and refrigerate for 1 hour.
  11. Per Order
    Brush lightly with egg wash.
  12. Bake at 425 degrees F for 15 - 20 minutes until nicely browned. Serve immediately.
Avocado Empanada Dough
  1. Pulse several times briefly to create small bits of fat/flour mixture.
  2. In a food processor, blend together the flour, sugar and salt.
  3. Top this mixture with butter and avocado.
  4. Pour in half of the water and pulse a few times.
  5. Pour in the rest of the water and pulse a few times. If the dough is too dry add the additional water and pulse a few times.
  6. Form the dough into a ball and divide in half. For each half press into a thick oval shape, wrap in plastic wrap and refrigerate for 1 hour.
Filling
  1. Mix together cream cheese, sugar, lime zest and lime juice.
  2. Cover, date and refrigerate.
Egg Wash
  1. Whisk together egg and water. Cover, date and refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Avocado Cream Cheese Empanadas Recipe
 
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Category: Appetizer

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