I tend to get creative when I feel the craving for a dessert coming on, and this is the perfect example of that. I had some empanada dough in my freezer that I needed to use up, so I created this dessert. I promised in my introduction, on my about me page, that I would feature all types of recipes including an occasional dessert. I mostly feature healthy recipes, but In order to be healthy you have to occasionally indulge in something sweet and tasty! That is what allows me to eat healthy the rest of the week.
I’m not going to write a lot of information here on the antioxidant power of blueberries, because this is a dessert! If you do want more on that topic go here.
Blueberry Empanada Recipe
- package empanada dough, thawed
- 1 1/2 to 2 cups blueberries, fresh or frozen
- 2 T flour
- ¼ cup organic sugar
- A sprinkle cinnamon
- 1 teaspoon vanilla extract
- ½ tablespoon lemon juice
- Pinch salt
- 1 tablespoon butter, melted or cooking spray
- Serve with vanilla ice-cream or sifted powdered sugar
Pre-heat oven to 400 degrees. Combine the flour, sugar, cinnamon, and salt. Add blueberries and toss with mixture. Add vanilla and lemon juice and gently combine. Place about 2 tablespoons filling on empanada round. Fold in half creating a moon shape. Press around the edges to seal the dough and then crimp with a fork. Place the empanadas on a lightly greased or parchment lined baking sheet. Brush with melted butter or spray lightly with cooking spray. Bake for 15 to 18 minutes, until golden. Serve with powdered sugar or vanilla ice-cream.