So I’ve got sort of a mini recap today, and hopefully I can share the rest with you later this week.
On the second day of Food Blog Forum in Asheville, we spent the first half of the day at Highland Brewing. Thirteen vendors were set up around the room and we basically just got to walk around and taste delicious things. I ate some ice cream with bourbon in it, we tasted about a million different types of honey, some mimosa biscuits stuffed with fried chicken, and blackberry bacon (omg).
One of the stations, Cantina Biltmore (check them out if you live in the area!), had three different empanadas. Beef, vegetarian, and dessert. The guy explained that the dessert one was a strawberry cheesecake empanada covered in strawberry sauce and Nutella. So obvi, I went with that one and now here we are.
We ate a ton of amazing things at FBF, and I have a few sweets in mind that I’d love to re-create. Empanadas are clearly up first, so definitely stay tuned for more! There may be some banana bread and Mississippi mud cake in the near future.
If you’ve got a trusty pie crust recipe, you can definitely use that. I had a box of store-bought pie crusts in the fridge already so I went with those.
It worked like a charm! I had to taste one right out of the oven (plus the first round exploded a little bit, so I figured they wouldn’t be in photos anyway), and I was really happy with how they turned out. Aside from the whole explosion thing.
Definitely more strawberry flavor! The strawberry sauce and Nutella on top really complete these little pies, though. They are completely necessary and you are not allowed to leave them out. 🙂
- 1 1/2 cups chopped fresh strawberries
- 3/4 cups sugar
- 8oz cream cheese, softened
- 1/2 cup Nutella
- 1/3 cup heavy cream
- 1 package of refrigerated pie crusts (two rolls)
- 1 egg, lightly beaten
- Puree the strawberries in a food processor or blender. Then combine the strawberries and sugar with one cup of water in a medium-sized saucepan over medium heat. Bring to a low-boil, stirring frequently. Cook for 10 minutes until the syrup has thickened. Remove from heat and cool completely.
- Combine Nutella and cream in a double-boiler, or a glass/metal bowl over a pot with 2 inches of simmering water. Whisk constantly until melted and combined. Remove from heat and cool completely.
- Next, unroll the pie dough and let it thaw.
- In a medium-sized bowl, beat the cream cheese with a hand-held mixer on medium high speed until smooth and creamy. Add 1/3 cup of the strawberry syrup and mix well.
- Cut 4 inch circles out of the pie dough. You should get about 8 circles. Gather the scraps, roll them back out, and cut out 4 more circles.
- Pre-heat the oven to 350 degrees.
- Add about 1 1/2 cup of the strawberry cheesecake filling to the center of each circle of dough. Fold the dough over and press the edges together with a fork. Carefully place the empanadas on a baking sheet lined with parchment paper or a silpat. Brush the tops and edges of the empanadas with the beaten egg, then bake for 12 minutes. Let them cool for a few minutes, then drizzle with the remaining strawberry syrup and the Nutella. (Best served warm and the same day they're made.)
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.