Side Pannel
Cherry Empanadas Cinnamon
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Serves: 8 servings
Cherry Empanadas Cinnamon
- Recipe Submitted by Herb on 11/10/2014
Category: Desserts, Holiday, Fruit
Ingredients List
- ½ cup sugar
- ½ tablespoon cinnamon
- 8 (8-inch) flour tortillas
- 1 (21-oz) can cherry pie filling
- vegetable oil, for frying
- Sweetened whipped cream, for serving
Directions
1. In a shallow dish, mix together the cinnamon and sugar. Set aside.
2. Lay the tortillas out on a work surface. Put about ¼ cup of filling down the center of each tortilla. Fold the ends in, then roll up like a burrito. Make sure they are rolled tightly. Lay seam side down on a baking sheet. (At this point, you can refrigerate them. It makes them a little easier to fry, but it's not required.)
3. Heat about ¾" of oil to 350F in a heavy duty skillet or Dutch oven. Once hot, add the empanadas, 2 or 3 at a time, to the oil. Cook until browned on one side, then turn to brown the other side. When browned, immediately roll in the cinnamon sugar mixture, then place on a clean plate. Continue until all empanadas are cooked.
Serve with sweetened whipped cream.
2. Lay the tortillas out on a work surface. Put about ¼ cup of filling down the center of each tortilla. Fold the ends in, then roll up like a burrito. Make sure they are rolled tightly. Lay seam side down on a baking sheet. (At this point, you can refrigerate them. It makes them a little easier to fry, but it's not required.)
3. Heat about ¾" of oil to 350F in a heavy duty skillet or Dutch oven. Once hot, add the empanadas, 2 or 3 at a time, to the oil. Cook until browned on one side, then turn to brown the other side. When browned, immediately roll in the cinnamon sugar mixture, then place on a clean plate. Continue until all empanadas are cooked.
Serve with sweetened whipped cream.
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