Apricot Empanadas

There’s something timeless about the blend of sweet apricots and warm, buttery pastry. These Apricot Empanadas carry the soul of homemade comfort—each one a golden pocket filled with tangy, cinnamon-spiced fruit that evokes memories of summer orchards and cozy kitchens.

The contrast between tender dough and bright, jammy filling makes them irresistible, whether served warm with tea or dusted with sugar for an afternoon indulgence.

This recipe celebrates simplicity, nostalgia, and the beauty of using fresh, honest ingredients.

Why People Will Love This Apricot Empanadas Recipe:

A nostalgic blend of flavors: The combination of tart fresh apricots and sweet dried ones creates a rich, jammy filling that evokes the taste of homemade preserves and family traditions.

Comfort wrapped in pastry: Each empanada offers a warm, flaky, golden crust that encases the tender fruit—like a handheld slice of pie, perfect for cozy moments.

Balanced sweetness: Unlike overly sugary desserts, this recipe allows the natural tartness of apricots to shine through, offering a refreshing contrast to most confections.

Beautifully simple to make: Using ready-made pie dough makes this approachable even for beginner bakers, while still feeling like a special, artisan treat.

Perfect for any occasion: Whether served warm at brunch, packed in lunchboxes, or paired with tea for an afternoon pick-me-up, these empanadas are versatile, elegant, and loved by all ages.

Key Ingredients:

Fresh Apricots – These sun-kissed fruits bring a vibrant tang and soft texture, offering natural brightness and juiciness to the filling.

Dried Apricots – Intensely sweet and chewy, they deepen the flavor profile and add concentrated richness, balancing the tartness of the fresh fruit.

Ground Cinnamon – Warm and earthy, this spice enhances the apricots’ natural sweetness and brings a comforting aroma reminiscent of home baking.

Pie Dough – Whether store-bought or homemade, the buttery, flaky crust is the perfect golden shell, enveloping the fruit filling in every bite.

Egg Wash – A simple brush of beaten egg creates a glossy, golden finish that makes these empanadas visually irresistible and perfectly crisp on top.

Expert Tips:

Use a mix of fresh and dried apricots for depth

Fresh apricots bring brightness, while dried ones intensify the sweetness and offer a thicker, jam-like consistency. This dual approach gives the filling complexity and body.

Let the filling cool completely before assembling

Warm filling can soften or melt the dough, leading to leaks or tearing. Chilling it helps maintain clean edges and an even bake.

Cut uniform dough rounds and avoid overfilling

Keeping the size consistent ensures even cooking. Use about a tablespoon of filling per empanada—too much can cause bursting in the oven.

Seal the edges with both water and a fork

Brush a bit of water around the edges before pressing with a fork—this double seal minimizes the risk of the empanadas opening during baking.

Chill the assembled empanadas before baking

A quick 15-minute chill in the fridge helps the dough firm up, reduces spreading, and encourages a flaky, golden crust in the oven.

Apricot Empanadas

Ingredients

For the Filling:

1 cup fresh apricots, chopped

½ cup dried apricots, chopped

½ cup water

2–3 tablespoons sugar (adjust to taste)

1 teaspoon ground cinnamon

For the Dough:

1 package ready-made pie crust dough (or homemade empanada dough)

All-purpose flour (for dusting)

For Assembly:

1 egg (for egg wash)

Optional garnish: powdered sugar, cinnamon sugar, or a drizzle of honey

Instructions

Make the Apricot Filling:

In a small saucepan over medium heat, combine the fresh and dried apricots with water.

Simmer for 10–12 minutes, or until the fruit is softened and slightly thickened.

Stir in the sugar and cinnamon. Taste and adjust sweetness—this filling is best slightly tart.

Let the mixture cool completely before assembling.

Prepare the Dough Rounds:

Lightly flour your surface. Roll out the pie crust and use a round cutter (about 3–4 inches) to cut dough circles.

Gather and re-roll scraps to maximize your dough rounds.

Assemble the Empanadas:

Place a spoonful of the cooled apricot filling in the center of each dough circle.

Top with another dough round (or fold over if making half-moons).

Press the edges with a fork to seal tightly.

Bake:

Preheat the oven to 350°F (175°C).

Place empanadas on a parchment-lined baking sheet.

Beat the egg and brush the tops of each empanada with egg wash for a golden finish.

Bake for 16–18 minutes, or until golden and slightly puffed.

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Cool & Garnish:

Allow to cool slightly. Garnish with powdered sugar, cinnamon sugar, or honey if desired.

Serving Tips

Enjoy warm or at room temperature with coffee or tea. They also store well in an airtight container for 2–3 days.

Important Notes When Making Apricot Empanadas:

Balance the sweetness carefully

Apricots, especially when dried, can vary in tartness. Start with less sugar and adjust to taste once the compote simmers. A slightly tart filling complements the rich crust better than an overly sweet one.

Consistency of filling matters

The apricot mixture should be thick—not runny. Overly wet filling can cause the dough to become soggy and may lead to leaks during baking. Simmer until most of the liquid evaporates.

Ready-made dough is convenient but varies by brand

If using store-bought pie crust, choose one with a buttery flavor and avoid overly sweet varieties. If time allows, homemade empanada dough will give a more authentic texture and better hold.

Let empanadas cool before serving or storing

The steam inside continues to cook the filling slightly after baking. Allowing them to cool will help the flavors settle and prevent burning your mouth with hot filling.

Storage and reheating tips

Store cooled empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. Reheat in the oven at 300°F (150°C) for 5–8 minutes to maintain crispness—avoid the microwave unless you prefer them soft.

How To Enjoy Apricot Empanadas After Cooking:

Let Them Rest (Briefly)

Once out of the oven, allow the empanadas to cool on a wire rack for about 10–15 minutes. This helps the crust crisp up and gives the apricot filling time to set.

Garnish Thoughtfully

Dust with powdered sugar for a classic bakery-style finish.

For extra warmth and aroma, sprinkle a mix of cinnamon sugar.

A light drizzle of honey enhances the natural tart-sweet balance of apricots.

Pair with the Right Drink

Enjoy with a hot cup of tea (chamomile or earl grey for gentle notes).

For coffee lovers, pair with light roast coffee or a cappuccino.

For a chilled contrast, try vanilla almond milk or iced herbal tea.

Serve as Dessert or Snack

Serve warm as a cozy dessert after a light dinner.

Or offer them as a sweet afternoon treat with fruit and nuts.

Elevate with Ice Cream or Cream

For indulgence, pair with a scoop of vanilla ice cream or a dollop of whipped cream—the creamy texture complements the tart filling and buttery crust.

Entertain with Style

If serving to guests, arrange on a rustic wooden board or cake stand, garnished with fresh mint, dried apricots, and small bowls of dipping sauces (e.g., honey, yogurt glaze).

Nutrition Information

For one Apricot Empanada (based on using store-bought pie crust and standard filling amounts):

Frequently Asked Questions:

Can I use only dried apricots instead of fresh and dried together?

Yes! You can use only dried apricots—just increase the water and simmer longer to rehydrate them until soft and jammy. The result will be slightly more concentrated and sweet.

How do I keep the empanadas from opening during baking?

Make sure the edges are well-sealed by pressing firmly with a fork. For extra security, brush a little water or beaten egg around the edges before sealing to help the dough stick better.

Can I make these empanadas ahead of time?

Absolutely. You can assemble and refrigerate them for up to 24 hours before baking, or freeze unbaked empanadas for later. Bake directly from frozen—just add 2–3 extra minutes to the baking time.

What’s the best way to make the filling thicker and not runny?

After simmering the apricot mixture, let it cool completely. The natural pectin and cooling will thicken it. If it’s still too thin, mash some apricots or cook a few minutes longer uncovered.

Can I use puff pastry or phyllo dough instead of pie crust?

Yes, but expect different textures. Puff pastry will be flakier and more buttery, while phyllo will be crisp and delicate. Adjust baking time and be careful not to overfill, especially with phyllo.

How do I prevent the filling from leaking out during baking?

To prevent leakage, avoid overfilling each empanada. Keep the filling in the center, leave a clean edge around the dough, and seal tightly with a fork. Brushing the edges with water or egg wash before sealing also helps.

Can I make the filling in advance?

Yes. The apricot filling can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. Make sure it’s completely cool before assembling the empanadas to prevent soggy dough.

What’s the best way to cut the dough into circles?

Use a 3–4 inch round cutter or even the rim of a drinking glass. Lightly flour the cutter and work surface to prevent sticking. Re-roll scraps gently to maximize your dough yield without overworking it.

How can I ensure the dough stays flaky and not tough?

Keep the dough chilled and handle it as little as possible. If using homemade dough, rest it in the fridge before rolling. If the dough gets too warm while assembling, refrigerate the empanadas for 15 minutes before baking.

Should I bake or fry these empanadas?

This recipe is designed for baking, which gives a golden, crisp finish without extra oil. However, you can fry them if desired—just be sure to seal the edges very well and fry at 350°F (175°C) until golden brown.