Peach and Berry Empanadas with Basil Whipped Cream
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Ingredients & Equipment
What we send
- 8empanada doughs
- 1/4 ouncebasil
- 1/3 cupgranulated sugar
- 1 cupraspberries
- 1 tablespoonflour
- 1/2 cupheavy cream
- 1 tablespoonpowdered sugar
- 1parchment paper
What You’ll Need
- baking sheet
Preheat oven to 400°F. Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier! Allow empanada doughs to come to room temperature. Rinse basil and roughly chop leaves, discarding stems. Halve lemon. Rinse peaches and halve. Discard pits, and roughly chop. Set aside 1 tablespoon granulated sugar in a small bowl for Step 4; place remainder in a large bowl. Line a baking sheet with parchment paper.
Make Berry Filling
Add raspberries, flour, half of basil, juice of ½ lemon, and peaches to large bowl with granulated sugar and stir to combine.
Working 1 at a time, place empanada doughs on prepared baking sheet. Spoon about 2 tablespoons filling onto half of each dough. Carefully fold dough over filling and, using the tines of a fork, press and seal edges tightly.
Gently rub tops of empanada with a little water, then sprinkle over remaining granulated sugar. Pierce each empanada with a fork so steam can escape, then bake until puffed and light golden, about 25 minutes.
Make Basil Whipped Cream
While empanadas bake, remove bowl and whisk from refrigerator and whip heavy cream and powdered sugar until thickened and soft peaks form, 1-2 minutes. Stir in remaining basil and place bowl in refrigerator to chill until ready to serve.
Plate Peach and Berry Empanadas
Let empanadas cool for a few minutes before enjoying (the sugar on top will still be hot!). Serve peach and berry empanadas with basil whipped cream and dig into your summery sweet treat!