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Home / Strawberry Empanada

Strawberry Empanada

Strawberry Empanada


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Strawberry Pastry Cream
  • Method of Assembly

Strawberry Pastry Cream

705g (24.9oz)
125g (4.4oz)
115g (4.1oz)
55g (1.9oz)
20g (0.7oz)
300g (10.6oz)

* can be replaced with

Method of Preparation

  1. Place milk into a pot on the stove, and bring to a boil.
  2. Mix together sugar and ). Add to eggs and mix well until the egg yolks lighten in color.
  3. Very slowly add the hot milk to the egg mix while constantly whisking.
  4. Once all milk has been incorporated, return mix to pot, and return to a boil, whisking constantly.
  5. When the pastry cream comes to a boil, cook for about 2 minutes, or until pastry cream is thick.
  6. Remove immediately from pot, cover, and place in refrigerator to cool.
  7. When pastry cream has cooled, place into a mixing bowl, and paddle until smooth.
  8. Add and and mix until combined.

Method of Preparation

  1. Place circles of empanada dough on a baking sheet.
  2. Pipe some Strawberry Pastry Cream into the center of each circle.
  3. Fold the dough in half, and seal the edges.
  4. Brush the dough with egg, and bake at 177°C/350°F for about 20 minutes.
  5. Serve as desired.
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