Growing up in a Cuban family meant hand-held treats were very common. From pastelitos de guayaba to ham croquetas, there were always goodies to be enjoyed. These Cuban empanadas are no exception.
Traditionally, empanadas come from Latin America and Europe. They’re like cousins to turnovers or dumplings, but with a Latin twist. People from different countries make them in their own unique ways. But today, we’re going to learn the secret to making Cuban empanadas with a dough that’s extra special because of a secret ingredient: brown sugar-cinnamon syrup.
Similar to our pastelitos de carne which are brushed with simple syrup, this sweet twist made the empanada dough taste amazing. Let me show you the steps to bringing these Cuban beef empanadas to life, specifically the sweet empanada dough.
Why You’ll Love This Recipe
- Irresistible Cuban Flavors. The combination of flaky, cinnamon-kissed dough and savory filling awakens your senses to the unique and vibrant flavors of Cuban cuisine.
- Versatile Filling Options. When you make your own Cuban Empanadas, you open the door to a world of creative culinary possibilities. Whether you opt for a classic ground beef filling, experiment with shredded chicken, or explore vegetarian alternatives, the versatility ensures that everyone at the table can savor a taste that resonates with their preferences.
- Flaky and Delicious. Making these perfectly flaky empanadas at home allows you to achieve that ideal balance of crispiness and tenderness that defines a truly delicious empanada. From the first golden crunch to the savory filling within, the homemade touch elevates the entire experience, making it a true indulgence.
Ingredients You’ll Need
- Cinnamon Stick. Infuses a subtle, warm sweetness that adds a unique and authentic Cuban flavor profile to your empanadas.
- Brown Sugar. Adds a hint of rich caramel notes and depth of flavor that perfectly complements the savory filling, creating a harmonious balance in each delightful bite of your Cuban-style empanadas.
- Lard. Incorporating lard into the dough enhances its texture, imparting flakiness and tenderness that captures the authentic essence of Cuban-style empanadas.
- Salt. Enhances the overall flavor profile, balances the sweetness from the cinnamon and brown sugar, and brings out the savory notes that make this dough truly irresistible.
- All-Purpose Flour. Provides the ideal balance of protein and starch, resulting in a versatile and pliable texture that yields perfectly flaky yet sturdy empanadas.
- Beef Filling. Use the beef filling recipe below or use leftover Cuban Beef Picadillo!
When you’re done with this recipe, make my Papas Rellenas (Fried Stuffed Potatoes)!
Step-By-Step Instructions
- In a saucepan, add water and the cinnamon stick then stir in the brown sugar. Bring to a boil. Remove from the heat and transfer to a glass measuring cup to cool. Set aside.
- In a large bowl, add the flour, lard, and salt. Add in the cooled cinnamon-sugar syrup, 1 tablespoon at a time, and mix with a fork until a smooth dough begins to form.
- Move the dough to a clean work surface and start kneading with your hands for 5-8 minutes until the dough is soft, smooth, and not sticky. Place the dough back in the bowl, cover the bowl with a kitchen towel, and let it rest for 20 minutes at room temperature.
- Make the filling: In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes until softened. Add garlic and sauté for 30 seconds. Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low. Stir in cumin, oregano, and salt + pepper to taste. Cook for another 1-2 minutes. Taste and adjust seasonings. Remove from the heat and allow to cool slightly.
- Cut the dough into 12 evenly sized pieces and roll them into golf size balls.
- On a clean and floured work surface, with a floured rolling pin, roll each dough ball into a 5-inch disc that’s ⅛-inch thick.
- Add 2-3 tablespoons of the beef filling into the center of the dough disc.
- Lightly brush the edges of the disc with water. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
- In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.
Recipe Tips & Tricks
- Chill Your Ingredients. Ensure that your lard and cinnamon-sugar syrup are cold/cool when incorporating them into the dough. This will help create a flakier texture in the empanada dough.
- Knead with Care. When kneading the dough, avoid overworking it. Knead until the dough is smooth and soft, but don’t overdo it to prevent toughness.
- Sealing the Empanadas. Lightly brush water around the edges of the dough to ensure a secure seal. Use the tines of a fork to press and crimp the edges, creating a decorative pattern.
- Draining Excess Oil. After frying, place the empanadas on paper towels to absorb excess oil and keep them crispy.
- Serve immediately. Empanadas are best enjoyed fresh out of the fryer when they’re at their crispiest and most flavorful.
When you’re done making this recipe, make my Black Bean, Sweet Plantains + Avocado Arepas!
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
Recipe Variations
- Fill the empanadas with Cuban picadillo. Whether you fill them with classic Cuban Beef Picadillo using ground beef or Cuban Turkey Picadillo using ground turkey, they will be delicious nonetheless!
- Vegetarian Black Bean Empanadas. Create a filling using black beans seasoned with cumin, paprika, and oregano. Mix in sautéed onions, bell peppers, and a bit of cheese for a satisfying vegetarian and protein-packed empanada that even meat lovers will enjoy.
- Breakfast Empanadas. Create a hearty breakfast option by filling them with scrambled eggs, sautéed chorizo, diced potatoes, and a sprinkle of cheese, or fill them with Chorizo Mushroom Sweet Potato Hash.
- Dessert Empanadas. Fill with your favorite pie filling or use this empanada dough for this Apple Empanadas Recipe.
Storage Tips
These empanadas are best enjoyed fresh; however, if you need to store them, here are my recommendations:
- Storing at Room Temperature. Store them at room temperature in a breathable container, such as a paper bag or a container with a loose-fitting lid for a day or two. This prevents moisture buildup and helps maintain the crispiness of the crust. Avoid sealing them in an airtight container, as this can cause condensation and result in soggy empanadas.
- Storing in the Fridge. If you have leftover empanadas or dough, store them separately in airtight containers in the refrigerator. Store the cooked empanadas on a plate lined with paper towels to absorb any excess moisture.
- Storing in the Freezer. To enjoy these empanadas at a later time, freeze them individually to prevent sticking. After assembling the empanadas, place them on a baking sheet lined with parchment paper and freeze until they’re firm. Once frozen, transfer them to a freezer-safe container or airtight bag, separating each empanada with parchment paper.
- Reheating. When reheating, use an oven or toaster oven to restore their crispiness. For refrigerated empanadas, bake at 350° for about 10 minutes, or until they’re heated through and the crust is crisp. For frozen empanadas, bake straight from the freezer. Preheat the oven to 350°F and bake for 20-25 minutes until heated through and crispy.
Authentic Cuban Empanadas (5 Ingredients!)
This unique, easy-to-make Cuban empanada dough is made from scratch with 5 simple ingredients including a brown sugar-cinnamon simple syrup, flour, lard, and salt (no butter, no yeast, and no eggs). Learn the step-by-step for perfect, flaky results then fill them with beef, chicken, ham and cheese, guava paste, and more!
Ingredients
- ½ cup water
- 1 cinnamon stick
- 1 tablespoon brown sugar
- 2 tablespoons lard
- 1 teaspoon salt
- 2 cups all-purpose flour plus more for dusting
- Cuban beef picadillo for the filling
Instructions
- In a saucepan, add water and the cinnamon stick then stir in the brown sugar. Bring to a boil. Remove from the heat and transfer to a glass measuring cup to cool. Set aside.
- In a large bowl, add the flour, lard, and salt.
- Add in the cooled cinnamon-sugar syrup, 1 tablespoon at a time, and mix with a fork until a smooth dough begins to form.
- Move the dough to a clean work surface and start kneading with your hands for 5-8 minutes until the dough is soft, smooth, and not sticky. Place the dough back in the bowl, cover the bowl with a kitchen towel, and let it rest for 20 minutes at room temperature.
- Cut the dough into 12 evenly sized pieces and roll them into golf size balls.
- On a clean and floured work surface, with a floured rolling pin, roll each dough ball into a 5-inch disc that’s ⅛-inch thick.
- Add 2-3 tablespoons of the beef filling into the center of the dough disc.
- Lightly brush the edges of the disc with water. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
- In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.
Nutrition
Serving: 1 empanadaCalories: 192 kcalCarbohydrates: 22 gProtein: 13 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.2 gCholesterol: 28 mgSodium: 293 mgPotassium: 222 mgFiber: 1 gSugar: 2 gVitamin A: 164 IUVitamin C: 4 mgCalcium: 31 mgIron: 3 mg
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