There is nothing quite like the smell of warm pastry sliding from the oven, sugar melting into the flaky edges and the light, creamy center that greets your first bite of Sweet Ricotta Empanadas, a comfort that tastes like a hug from an old friend. The filling is tender and slightly tangy from the ricotta, brightened by a whisper of vanilla and cinnamon, while the crust gives a gentle crunch that crumbles just enough to leave a little powdered sugar kiss on your chin. Close your eyes and you’ll remember afternoons with family, tea on the side, and the slow sharing of small plates that made simple moments feel special.
These hand pies are classic comfort food because they’re both familiar and generous. They travel well to potlucks, slot neatly beside a bowl of soup at a weekday supper, and are small enough for guests to graze while chatting. I love how they bridge generations: children expect a sweet pocket of pastry, while grown-ups appreciate the subtlety of ricotta over heavier fillings. Serve them at family gatherings and you’ll see older cousins smile as they reach for seconds, and younger ones bright-eyed at the ritual of folding and crimping the edges. They pair well with fruit compote or a simple cup of spiced tea, and they invite slow conversation more than hurried bites.
This version is wonderfully simple and truly foolproof no fancy skills required, and you can make a whole tray in under an hour. If you enjoy quick ricotta treats, you might also like my take on air fryer pistachio ricotta hand pies, which plays with flavors in a similar, homey way. Roll up your sleeves, get the kids involved in spooning the filling, and enjoy the most satisfying part: cracking that first golden crust to reveal the soft, delicate center.
Why this recipe works
The beauty of this recipe lies in the balance between texture and simplicity. The ricotta provides a light, creamy filling that is less dense than many cheese-based sweets, which makes each bite feel airy rather than heavy. When you beat the ricotta with powdered sugar, vanilla, and a touch of cinnamon, the grains of sugar dissolve and sweeten without weighing the cheese down. That gentle sweetness lets the ricotta’s milky notes shine, and the vanilla ties everything together with a warm, homey scent. Using ready-made empanada dough discs keeps the process approachable and ensures a reliably thin, even crust that bakes through at the same time the filling sets.
Texturally, you get contrast: a slightly crisp exterior from the egg wash and baking, paired with a moist, tender interior that practically melts on the tongue. The egg wash is a small step that makes a big difference it gives the pastry a beautiful golden sheen and helps the edges stay sealed during baking. Cinnamon brings a subtle warmth without overpowering, and powdered sugar dusted on top at the end adds a playful finish and a little extra sweetness where the crust meets the air.
This recipe is also forgiving. Because the filling is moist rather than runny, a modest spoonful per disc prevents leaks and keeps baking simple. The dough discs are uniform, so each empanada bakes in about the same time, removing guesswork. If you’re short on time, you can make the filling in advance and refrigerate it, or assemble them slightly ahead and bake when ready. For a shorter assembly, invite family members to help folding and crimping are relaxing tasks that make the kitchen feel like the warm, bustling place it should be. If you want another texture contrast after baking, try toasting sliced almonds and sprinkling a few on top of the sugar for a nutty crunch, or warm a bowl of fruit compote to spoon beside them for dipping. The result is simple, comforting, and reliably pleasing.
How to prepare Sweet Ricotta Empanadas
Start by setting out all your ingredients so nothing feels rushed. The most satisfying part of making these is the filling and assembly: watching a plain disc transform into a plump little pocket ready to be baked. Allow the ricotta to come to room temperature for a few minutes so it mixes smoothly with the powdered sugar and vanilla. Spoon one modest dollop into the center of each dough disc too much filling and the edges won’t seal well; too little and you lose that creamy center we all love. Seal each empanada carefully, pressing the edges with a fork or crimping with your fingers, then brush them with the beaten egg for that lovely golden finish.
While they bake, the kitchen will fill with an inviting, cinnamon-scented warmth that makes the whole house feel like home. The quick bake time means you can serve them warm, with sugar dusted on top, and enjoy the contrast of slightly crisp pastry and silky filling. This is the perfect recipe to make when you want something that feels special without fuss, and children often find sealing the edges to be a small, delightful chore that keeps them busy and involved. Below, you’ll find a straightforward ingredients list and step-by-step instructions to guide you through.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 package empanada dough discs
- 1 egg (for egg wash)
- Sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and cinnamon.
- Mix until smooth.
- Take an empanada dough disc.
- Place a spoonful of the ricotta mixture in the center.
- Fold the dough over to create a half-moon shape.
- Press the edges to seal.
- Beat the egg.
- Brush the egg over the empanadas.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly.
- Dust with sugar and serve.
Serving ideas
This warm little hand pie pairs beautifully with simple, familiar sides that keep the focus on its delicate flavors. Consider these:
- A bowl of spiced fruit compote, such as apple or pear, for dipping or spooning alongside.
- A small dish of citrus yogurt or honeyed yogurt for a creamy, slightly tangy contrast.
- A plate of sliced fresh fruit, like oranges or berries, to add a bright, juicy counterpoint.
For drinks, a cozy cup of chai tea or a mild black tea is wonderful; the spices in the tea echo the cinnamon in the empanadas. A cool glass of milk or a light, floral herbal tea also works nicely for afternoon gatherings when you want something gentle and comforting.
Storing this recipe
Leftover empanadas store well in the refrigerator for up to 3 days when placed in an airtight container. For longer storage, arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months. When reheating from the fridge, warm them in a 350°F oven for 8–10 minutes until heated through and crisped. If frozen, you can reheat directly from frozen at 350°F for 15–18 minutes, or let them thaw in the refrigerator overnight and reheat as above. Avoid microwaving if you want to keep the crust crisp; the oven helps restore the texture better than a microwave, which can make the pastry soft or soggy.
Helpful tips
Make sure your ricotta is the right texture. If your ricotta is very wet, put it in a fine sieve and let it drain an hour in the refrigerator, or press gently with paper towels to remove excess moisture. A drier ricotta mixes more easily with the powdered sugar and helps the empanadas keep their shape without leaking during baking.
Don’t overfill the dough discs. It’s tempting to pile on the filling, but keeping the spoonful modest ensures a good seal and even baking. A neat little dollop in the center gives you that perfect balance of crust and creamy interior. Tell helpers to stop at one spoonful per disc, and save the rest for the next round.
Seal the edges carefully. Pressing the dough firmly together and crimping with a fork or your fingers prevents gaps that allow filling to escape. If you see tiny cracks, pinch the dough tighter or brush a little beaten egg on the edge before sealing it acts like glue and helps the dough stick together. Also, give the empanadas space on the baking sheet so air circulates and the crust browns evenly.
Brush with egg wash for color and protection. That golden sheen is lovely to look at and keeps the crust from becoming pale or dry. If you prefer not to use egg, a light brushing of milk or cream will help with browning, though the color will be slightly different.
Make ahead is simple. You can prepare the filling and the sealed empanadas a day ahead and keep them covered in the fridge; bake just before serving for the best texture. For a longer make-ahead, freeze the sealed empanadas on a tray, then bag them once firm bake from frozen as needed for a convenient, warm treat anytime.
These small steps help avoid the three most common mistakes: a soggy filling, burst seams, and pale crust. With a little attention to moisture and sealing, you’ll have a tray of consistent, golden empanadas every time. And remember, baking with family is half the pleasure let the younger ones press the edges while you handle the egg wash.
Recipe variations
- Add fruit: Stir in a tablespoon of finely chopped dried apricots or raisins to the ricotta mixture for a sunny, chewy contrast.
- Citrus twist: Add a teaspoon of lemon or orange zest to the filling for a bright, uplifting note that pairs beautifully with the cinnamon.
- Nutty crunch: Fold in two tablespoons of finely chopped toasted pistachios or almonds to the filling for texture and a warm, nutty flavor.
Frequently asked questions
Q: Can I make the filling ahead of time?
A: Yes. The ricotta mixture can be made and refrigerated for up to 24 hours. Stir briefly before using if it settles.
Q: What size dough discs should I use?
A: Standard empanada discs around 4–5 inches work nicely. Smaller discs make bite-sized treats, while larger ones will be more fillingful.
Q: Can I bake these without an egg wash?
A: You can. Brushing with milk or cream will still promote browning, though egg gives the best shine.
Q: How can I prevent the filling from leaking?
A: Use a modest spoonful of filling, press the edges firmly, and crimp with a fork. Drain any very wet ricotta before mixing.
Conclusion
These Sweet Ricotta Empanadas are a small, comforting pleasure that bring people together with minimal fuss and maximum warmth. If you want to try a fruity variation for a summer gathering, there’s a lovely take on berry-filled hand pies you can explore at Berry sweet empanadas – a trEATs affair. Enjoy the simple ritual of folding, baking, and sharing they make every afternoon feel like a little celebration of home.
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Sweet Ricotta Empanadas
- Total Time: 40 minutes
- Yield: 12 empanadas
- Diet: Vegetarian
Description
Delightful hand pies filled with creamy ricotta, a touch of vanilla, and cinnamon, wrapped in a flaky crust.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 package empanada dough discs
- 1 egg (for egg wash)
- Sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and cinnamon.
- Mix until smooth.
- Take an empanada dough disc.
- Place a spoonful of the ricotta mixture in the center.
- Fold the dough over to create a half-moon shape.
- Press the edges to seal.
- Beat the egg.
- Brush the egg over the empanadas.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly.
- Dust with sugar and serve.
Notes
These empanadas can be served warm and pair well with fruit compote or yogurt for added contrast. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American