Sweet Empanadas

  • Active Time 15m
  • Total Time 1h 15m
  • Rating ****

Makes 6 servings


  • 2 cups orange marmalade
  • For Dough:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons vegetable shortening or margarine
  • 3-4 tablespoons ice water
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • Confectioners' sugar for dusting


Place the marmalade in a strainer over a bowl. Press the marmalade with a spoon so the moisture starts to drain out. Let the mixture drain for 30 minutes.

TO PREPARE DOUGH: In a mixing bowl, combine the flour, sugar and salt. Using a pastry blender or 2 knives, cut in the shortening, until the mixture resembles coarse crumbs. With a fork, stir in the ice water, tablespoon by tablespoon, until a dough forms. You may need to add more or less water depending on the humidity.

Preheat the oven to 350 degrees F. Lightly butter a baking sheet and set aside.

On a lightly floured surface, roll out the dough 1/8- to 1/4-inch thick. Cut it into 3-inch squares. Place about 2 teaspoons of the drained marmalade on each square. Fold the squares in half to form triangles. Seal the edges by crimping with a fork.

Transfer the triangles to the baking sheet. Brush them with a little melted butter. Sprinkle some coconut and granulated sugar on top. Bake for 30 minutes, until lightly golden, then cool briefly on a rack.

Dust the tops with a little confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5461

nutrition information per serving

653 calories; 23g total fat; 10mg cholesterol; 256mg sodium; 112g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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