📝 About This Recipe
These Empanadas de Membrillo are a nostalgic staple of Mexican bakeries, featuring a buttery, flaky crust that shatters upon the first bite to reveal a dense, ruby-red quince paste center. Rooted in the fusion of Spanish influence and Mexican panadería traditions, these hand-held treats perfectly balance the tart complexity of quince with a delicate dusting of cinnamon sugar. They are the ultimate comfort food, bridging the gap between a refined pastry and a rustic home-style snack.
🥗 Ingredients
For the Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Unsalted butter (cold and cubed)
- 4 ounces Cream cheese (cold and cubed)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 4-6 tablespoons Ice water (as needed)
- 1 piece Egg yolk (large)
For the Filling
- 10 ounces Ate de Membrillo (Quince Paste) (cut into small cubes or strips)
- 4 ounces Cream cheese (optional, for a creamy variation)
For the Coating and Finish
- 1 piece Egg (beaten for egg wash)
- 1 tablespoon Milk (to mix with egg wash)
- 1/2 cup Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (for coating)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, 2 tablespoons of sugar, and salt until well combined.
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2
Add the cold, cubed butter and 4 ounces of cold cream cheese to the flour mixture. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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3
Whisk the egg yolk with 4 tablespoons of ice water. Drizzle this over the flour mixture and toss gently with a fork until the dough begins to clump together. If it's too dry, add more ice water one tablespoon at a time.
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4
Turn the dough onto a lightly floured surface and knead it very briefly—just 3 or 4 times—to bring it into a cohesive ball. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
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5
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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6
On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles. Re-roll scraps as needed.
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7
Place a small slice or cube of membrillo (about 1.5 teaspoons) in the center of each circle. If using cream cheese, add a small dollop next to the quince.
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8
Lightly moisten the edges of the dough circle with a tiny bit of water. Fold the dough over the filling to create a half-moon shape.
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9
Press the edges firmly to seal. You can use the tines of a fork to crimp the edges, or use the traditional 'repulgue' folding technique for a braided look.
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10
Place the empanadas on the prepared baking sheets, leaving about an inch of space between them. Use a toothpick to poke one or two small holes in the top of each to let steam escape.
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11
Whisk the remaining egg with the milk. Brush the tops of the empanadas lightly with this egg wash.
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12
Bake for 20-25 minutes, or until the empanadas are a beautiful golden brown.
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13
While they bake, mix the 1/2 cup of sugar and cinnamon in a shallow bowl.
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14
Remove the empanadas from the oven and let them cool for only 2-3 minutes. While still warm, gently toss them in the cinnamon-sugar mixture until coated.
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15
Transfer to a wire rack to cool completely. The filling will be very hot, so wait at least 10 minutes before serving.
💡 Chef's Tips
Keep your butter and cream cheese as cold as possible; this creates the steam pockets that make the crust flaky. Do not overfill the empanadas, as the quince paste can expand and leak out during baking. If the dough becomes too soft while working, put it back in the fridge for 10 minutes to firm up the fats. For a deeper flavor, you can add a pinch of star anise or cloves to your cinnamon-sugar coating. Always seal the edges tightly; a leaked empanada will stick to the pan and lose its beautiful shape.
🍽️ Serving Suggestions
Serve warm with a cup of Mexican Café de Olla (spiced coffee with piloncillo). Pair with a glass of cold milk for a classic afternoon 'merienda'. Enjoy alongside a slice of sharp white cheese, like Queso Manchego, to contrast the sweetness. Serve as a dessert with a small scoop of vanilla bean ice cream. Accompany with a hot Mexican hot chocolate flavored with cinnamon and chili.