12 Delicious Apricot Filled Empanaditas Recipes

Venture into the sweet and savory world of empanaditas with our roundup of 12 delicious apricot-filled recipes! Perfect for home cooks looking to spice up their baking repertoire, these bite-sized delights blend flaky pastry with the tangy sweetness of apricots. Whether you’re craving a quick treat or planning your next gathering, these recipes promise to delight. Keep reading to discover your new favorite!

Sweet Apricot and Cream Cheese Empanaditas

Who knew that combining the sunny sweetness of apricots with the creamy dreaminess of cream cheese could lead to such a delightful little pocket of joy? These empanaditas are the perfect bite-sized treat to brighten up your day, proving that good things really do come in small packages.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Cream cheese – 4 oz, softened
• Apricot preserves – ½ cup
• Egg – 1, for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Tip: Keeping your ingredients cold ensures a flaky crust.
3. Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Mix in the softened cream cheese until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
5. Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles.
6. Place a teaspoon of apricot preserves in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
7. Beat the egg and brush it over the empanaditas for a golden finish. Tip: The egg wash adds shine and helps seal the edges.
8. Bake for 15-20 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes before serving.

Mmm, these empanaditas boast a flaky, buttery crust with a gooey, sweet apricot center that’s perfectly balanced by the tangy cream cheese. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Spicy Apricot and Chicken Empanaditas

Empanaditas just got a major upgrade, folks! Imagine biting into a flaky, golden pocket of joy, only to be greeted by the sweet heat of apricot and the savory goodness of chicken. It’s like a party in your mouth, and everyone’s invited.

Ingredients

• Flour – 2 cups
• Butter – ½ cup
• Salt – ½ tsp
• Chicken – 1 cup, cooked and shredded
• Apricot jam – ¼ cup
• Chili flakes – 1 tsp
• Water – ¼ cup

Instructions

1. Preheat your oven to 375°F. This ensures your empanaditas bake evenly and get that perfect golden color.
2. In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Tip: Cold butter is key for flaky pastry.
3. Gradually add water, stirring until a dough forms. Knead lightly on a floured surface.
4. Roll out the dough to 1/8-inch thickness. Use a round cutter to cut out circles.
5. In a small bowl, mix shredded chicken, apricot jam, and chili flakes. Spoon a teaspoon of filling onto each dough circle.
6. Fold the dough over the filling, sealing edges with a fork. Tip: Don’t overfill, or you’ll have a leaky situation.
7. Place empanaditas on a baking sheet. Bake for 20 minutes or until golden brown. Tip: Let them cool for a minute before serving to avoid burnt tongues.

Delightfully crispy on the outside with a juicy, spicy-sweet filling, these empanaditas are a game-changer. Serve them with a side of cool sour cream to balance the heat, or go wild and drizzle with extra apricot jam for the ultimate sweet and spicy experience.

Apricot and Almond Stuffed Empanaditas

Ready to turn your kitchen into a mini bakery with these bite-sized delights? These Apricot and Almond Stuffed Empanaditas are the perfect blend of sweet and nutty, wrapped in a crispy, golden crust that’ll have you reaching for just one more… and then another.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Water – ¼ cup, ice cold
• Apricot jam – ½ cup
• Almonds – ½ cup, finely chopped
• Egg – 1, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking magic.
2. In a large bowl, mix flour and salt. Add cold, cubed butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep everything cold for a flaky crust.
3. Gradually add ice-cold water, stirring until the dough just comes together. Avoid overworking to keep the dough tender.
4. Roll the dough on a floured surface to 1/8-inch thickness. Use a round cutter to cut out circles.
5. Place a teaspoon of apricot jam and a sprinkle of chopped almonds in the center of each circle. Fold over to create a half-moon shape, sealing edges with a fork.
6. Brush each empanadita with beaten egg for a golden finish. Tip: This step is your secret to that irresistible shine.
7. Bake on a parchment-lined tray for 20 minutes or until golden brown. Tip: Rotate the tray halfway for even baking.
8. Let cool slightly before serving to avoid jam burns – trust us, it’s worth the wait.

Golden and glorious, these empanaditas offer a crispy exterior with a gooey, nutty center. Serve them warm with a dusting of powdered sugar or alongside vanilla ice cream for a dessert that steals the show.

Gluten-Free Apricot Filled Empanaditas

Who knew that going gluten-free could taste this good? These Apricot Filled Empanaditas are here to prove that dietary restrictions don’t mean sacrificing flavor or fun. With a flaky crust and a sweet, tangy apricot filling, they’re a bite-sized delight that’ll have everyone asking for seconds.

Ingredients

• Gluten-free flour – 2 cups
• Cold butter – ½ cup, cubed
• Ice water – ¼ cup
• Apricot preserves – ½ cup
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free flour and cubed cold butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
4. Roll out the dough on a lightly floured surface to ⅛-inch thickness and cut into 3-inch circles.
5. Place 1 teaspoon of apricot preserves in the center of each circle, fold over, and seal the edges with a fork.
6. Brush the tops with beaten egg for a golden finish. Tip: This also helps seal the edges.
7. Bake for 20-25 minutes, or until golden brown and crisp.

Let these empanaditas cool slightly before serving; the apricot filling will be lava-hot. The contrast between the crisp, buttery crust and the juicy apricot center is nothing short of magical. Try dusting them with powdered sugar for an extra touch of sweetness or serve with a scoop of vanilla ice cream for a decadent twist.

Vegan Apricot and Coconut Empanaditas

Vegan Apricot and Coconut Empanaditas are here to prove that plant-based treats can be just as indulgent and delightful as their traditional counterparts. With a flaky crust and a sweet, tangy filling, these little pockets of joy are perfect for any occasion, from brunch to midnight snack attacks.

Ingredients

• Flour – 2 cups
• Coconut oil – ½ cup
• Salt – ½ tsp
• Apricot jam – 1 cup
• Shredded coconut – ½ cup
• Water – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, mix the flour and salt together. Tip: Sifting the flour can make your dough lighter.
3. Add the coconut oil to the flour mixture. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add water, one tablespoon at a time, until the dough comes together. Tip: The dough should be pliable but not sticky.
5. Roll out the dough on a floured surface to about ⅛ inch thickness. Tip: Rolling between two sheets of parchment paper prevents sticking without extra flour.
6. Cut the dough into 3-inch circles using a cookie cutter or the rim of a glass.
7. Place a teaspoon of apricot jam and a sprinkle of shredded coconut in the center of each circle.
8. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative touch.
9. Arrange the empanaditas on a baking sheet lined with parchment paper, ensuring they’re not touching.
10. Bake for 20-25 minutes, or until golden brown and crispy.

Ready to serve, these empanaditas boast a crispy exterior with a gooey, sweet center that’s bursting with apricot flavor and a hint of tropical coconut. Try serving them warm with a dollop of vegan ice cream for an extra special treat.

Apricot and Walnut Empanaditas with Honey Drizzle

Picture this: a bite-sized pocket of joy, where sweet apricots and crunchy walnuts throw a party, and honey is the life of it. These empanaditas are not just a treat; they’re a mini vacation for your taste buds, proving that good things do come in small packages.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Water – ¼ cup, ice cold
• Apricots – 1 cup, finely chopped
• Walnuts – ½ cup, chopped
• Honey – ¼ cup
• Egg – 1, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour and salt. Add cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll the dough out on a floured surface to 1/8-inch thickness. Use a round cutter to cut out circles.
5. In a small bowl, mix chopped apricots and walnuts. Place a teaspoon of the mixture in the center of each dough circle.
6. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
7. Brush each empanadita with beaten egg for a golden finish. Tip: This step is your secret to that bakery-worthy shine.
8. Bake for 20-25 minutes, or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
9. Drizzle warm empanaditas with honey right before serving.

Zesty and sweet, these empanaditas offer a delightful contrast between the flaky crust and the juicy, nutty filling. Serve them warm with a side of vanilla ice cream for an extra indulgent twist, or pack them for a picnic to impress your friends with your culinary prowess.

Savory Apricot and Goat Cheese Empanaditas

Now, let’s taco ’bout a little pocket of joy that’s about to rock your taste buds—Savory Apricot and Goat Cheese Empanaditas. These bite-sized delights are the perfect mash-up of sweet, tangy, and downright delicious, wrapped in a crispy, golden blanket. Trust us, your snack game will never be the same.

Ingredients

• Flour – 1 cup
• Salt – ½ tsp
• Butter – ¼ cup, cold and cubed
• Water – 3 tbsp, ice cold
• Goat cheese – ½ cup, crumbled
• Dried apricots – ¼ cup, finely chopped
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Tip: Keep your ingredients cold for a flakier dough.
3. Add the cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Drizzle in the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
5. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a round cutter to cut out circles.
6. In a small bowl, mix the goat cheese and chopped apricots. Place a small spoonful of the mixture in the center of each dough circle.
7. Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
8. Brush the empanaditas with the beaten egg for a golden finish. Tip: This step is your secret weapon for that bakery-worthy shine.
9. Bake for 15-20 minutes, or until golden brown and crispy.

These empanaditas emerge from the oven with a crisp exterior that gives way to a creamy, tangy filling with bursts of sweet apricot. Serve them warm with a drizzle of honey for an extra touch of sweetness, or alongside a crisp salad for a light lunch that packs a punch.

Apricot and Chocolate Chip Empanaditas

So, you’ve stumbled upon the magical union of apricots and chocolate, tucked snugly into a flaky, golden empanadita. It’s like a surprise party in your mouth, and everyone’s invited—especially your sweet tooth.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Water – ¼ cup, ice cold
• Apricot jam – ½ cup
• Chocolate chips – ½ cup
• Egg – 1, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your empanaditas bake evenly, achieving that perfect golden hue.
2. In a large bowl, mix flour and salt. Add cold, cubed butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep everything cold for a flakier pastry.
3. Gradually add ice-cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Patience is key here—don’t skip the chill time.
4. Roll out the dough on a floured surface to ⅛-inch thickness. Cut into 4-inch circles. A tip: Use a round cutter or the rim of a glass for perfect circles.
5. Place 1 tsp apricot jam and a few chocolate chips in the center of each circle. Fold over to create a half-moon shape, sealing edges with a fork.
6. Brush each empanadita with beaten egg for a glossy finish. Bake for 20 minutes or until golden brown. Watch them closely—they go from golden to gone in a flash.

Zesty and sweet, these empanaditas offer a crispy exterior with a gooey, chocolatey center. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Baked Apricot and Cinnamon Empanaditas

Howdy, fellow flavor adventurers! Let’s dive into a pocket-sized paradise with these Baked Apricot and Cinnamon Empanaditas—a sweet little rebellion against boring snacks.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Water – ¼ cup, ice cold
• Apricot preserves – ½ cup
• Cinnamon – 1 tsp
• Sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F—this is where the magic begins.
2. In a large bowl, mix flour and salt like you’re introducing them at a party.
3. Add cold, cubed butter to the flour mix. Use your fingers to rub them together until it looks like coarse crumbs. Tip: Keep it cool—warm butter is a dough’s worst enemy.
4. Drizzle in ice-cold water, a little at a time, stirring until the dough comes together. It should feel like playdough, not sticky.
5. Roll the dough on a floured surface to about ⅛ inch thick—think thin enough to see through but strong enough to hold the goods.
6. Cut out circles using a 3-inch cookie cutter. Re-roll scraps to make more; waste not, want not.
7. In a small bowl, mix apricot preserves and cinnamon. Spoon ½ tsp onto each dough circle. Tip: Less is more here—overfilling leads to leaks.
8. Fold the dough over the filling, pressing edges with a fork to seal. They should look like tiny, eager pies.
9. Place empanaditas on a baking sheet, sprinkle with sugar, and bake for 15-20 minutes until golden. Tip: Rotate the sheet halfway for even browning.

Golden, flaky, and bursting with sweet-spicy filling, these empanaditas are your ticket to snack stardom. Serve them warm with a dollop of whipped cream or as a sneaky breakfast treat—no judgment here.

Fried Apricot and Banana Empanaditas

Zesty and zippy, these Fried Apricot and Banana Empanaditas are your ticket to a tropical getaway without leaving your kitchen. Imagine biting into a crispy, golden pocket filled with sweet, gooey fruit—it’s like summer vacation in every bite!

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Water – ¼ cup, ice cold
• Apricots – 1 cup, diced
• Bananas – 2, mashed
• Sugar – ¼ cup
• Cinnamon – 1 tsp
• Oil – for frying

Instructions

1. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until a dough forms. Tip: Don’t overwork the dough to keep it tender.
3. Wrap dough in plastic and chill for 30 minutes.
4. While dough chills, combine apricots, bananas, sugar, and cinnamon in a bowl. Set aside.
5. Roll out dough to ⅛-inch thickness on a floured surface. Cut into 4-inch circles.
6. Place a tablespoon of filling in the center of each circle. Fold over and seal edges with a fork. Tip: Ensure edges are well-sealed to prevent filling from leaking during frying.
7. Heat oil in a deep pan to 350°F. Fry empanaditas in batches until golden brown, about 2-3 minutes per side. Tip: Maintain oil temperature for even cooking.
8. Drain on paper towels.

Every bite of these empanaditas offers a crispy shell giving way to a sweet, fruity center, with the bananas and apricots creating a jam-like consistency. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Apricot and Pistachio Empanaditas

Just when you thought empanadas couldn’t get any more irresistible, along come these bite-sized beauties stuffed with sweet apricot and crunchy pistachios. Perfect for when your snack game needs a glamorous upgrade or when you’re trying to impress your in-laws without actually trying too hard.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Water – ¼ cup, ice cold
• Apricot jam – ½ cup
• Pistachios – ¼ cup, finely chopped
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour and salt. Add butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll the dough on a floured surface to 1/8-inch thickness. Use a round cutter to cut out circles.
5. Place a teaspoon of apricot jam and a pinch of chopped pistachios in the center of each circle.
6. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
7. Brush each empanadita with beaten egg for a golden finish. Tip: This step is your secret to that bakery-worthy shine.
8. Bake for 20-25 minutes or until golden brown. Tip: Let them cool on the baking sheet for a minute to set.

Flaky, buttery crust gives way to a gooey, nutty center that’s downright addictive. Serve these little pockets of joy warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an unexpected twist.

Apricot and Lime Zest Empanaditas

Howdy, flavor adventurers! Today, we’re diving fork-first into a pocket-sized paradise of sweet and zesty bliss that’ll make your taste buds do the cha-cha. These little gems are the perfect blend of sunshine and sass, wrapped in a crispy, golden hug.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, chilled
• Apricot jam – ½ cup
• Lime zest – 1 tbsp
• Egg – 1, for egg wash
• Sugar – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp of ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll the dough to ⅛ inch thickness on a floured surface. Cut into 3-inch circles.
5. Place ½ tsp of apricot jam and a pinch of lime zest in the center of each circle. Fold over and seal edges with a fork.
6. Beat the egg with 1 tbsp water and brush over empanaditas. Sprinkle with sugar.
7. Bake for 15-20 minutes or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let cool on a wire rack for 5 minutes. Tip: They’re like little lava pockets, so resist the urge to dive in immediately.

Apricot and lime zest empanaditas are a crispy, flaky dream with a gooey, tangy heart. Serve them warm with a dollop of whipped cream or as a cheeky companion to your afternoon tea. Either way, they’re bound to disappear faster than you can say ‘more please!’

Conclusion

Mouthwatering and versatile, these 12 apricot-filled empanaditas recipes are a treasure trove of sweet delights perfect for any occasion. Whether you’re a seasoned baker or new to the kitchen, there’s a recipe here to spark your creativity and satisfy your sweet tooth. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the love by pinning this article on Pinterest!