Spicy Blueberry Surprize

Sherri Williams


These scrumptious dessert empanadas are a lil' spicy, sweet, tart & yummy. It's so easy to make and bake. Try this for your next gathering. You will not be disappointed nor will your family and friends! Cooking with Passion, sw :)

pinch tips: How to Make a Pie Shell & Lattice Top





10 Min


15 Min


1 pkg
refrigerated pie crusts (2 crusts)
1/2 pt
blueberries, fresh
1 small
habanera pepper, finely chopped
4 oz
cream cheese
1 Tbsp
cane sugar, heaping
1/4 c
powdered sugar
zest of 1 lemon
1/2 c
blueberry jam
1/4 c
pomegranate juice
1 large
egg **make egg wash by adding a little water to egg**

Directions Step-By-Step

in a small mixing bowl, combine cream cheese, habanera pepper, lemon zest and sugar. mix well.
Preheat oven to 350 degrees. on a floured surface, roll out pie crusts into (12) 3 inch rounds.
take a tsp of cream cheese mixture and a few blueberries and place in the center of the pie crust round. on the edge of one half put a little egg wash mixture. fold to make a half moon and seal edges. take a fork and press down the ends. brush the tops with some of the egg wash.
place empanadas on on a ligtly greased cookie sheet. Bake for 12-15 minutes or until golden brown. remove from oven.
in a small sauce pan add jam and juice. simmer for a 2-3 minutes until mixture has loosened and able to be drizzled. on small dessert plates, place 2 empanadas drizzle the jam mixture and sprinkle with powdered sugar. enjoy

About this Recipe