Empanadillas de cereza al horno: hojaldradas y jugosas

Ingredientes

• 2 cups cherry pie filling (thickened)
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 pkg (14.1 oz) refrigerated pie crusts
• 1 large egg
• 1 tbsp water
• 2 tbsp coarse Demerara sugar
• 1/4 cup powdered sugar

Preparación

1. 1

   In a medium bowl, stir together the cherry pie filling, lemon juice, and vanilla extract. Ensure the filling is chilled.

2. 2

   Roll out the pie crust on a lightly floured surface and cut into 5-inch circles.

3. 3

   Place 1.5 to 2 tablespoons of filling in the center of each circle, leaving a 1/2 inch border.

4. 4

   Fold the dough over to create a half-moon and use a fork to press the edges firmly together until the seams disappear.

5. 5

   Preheat oven to 400°F (204°C) and place empanadas on a parchment-lined baking sheet.

6. 6

   Beat the egg with water and brush the tops of the empanadas evenly. Sprinkle with Demerara sugar.

7. 7

   Bake for 18-22 minutes until the crust is a deep golden brown and the filling is bubbling at the edges.

8. 8

   Dust with powdered sugar before serving.