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Cherry Jack Empanada



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1/2 cup slivered almonds
2 prepared pie crusts, refrigerated
16 oz. tart red cherries, well drained or fresh cherries, pitted
1/2 cup diced dried apricots
1/4 tsp. almond flavoring
1/2 tsp. cinnamon
1 tbsp. brown sugar
1 1/2 cups Wisconsin Monterey Jack cheese, shredded (about 6 oz.)
1 egg, beaten
1 tbsp. milk
3 tbsp. coarse sugar


  1. 1
    Preheat oven to 400ºF. Toast almonds 6 to 8 minutes on cookie sheet in oven until lightly golden.
  2. 2
    Unfold both pie crusts on baking sheet. In a bowl, combine toasted almonds, cherries, apricots, almond flavoring, cinnamon, brown sugar and wisconsin monterey jack cheese; mix well. Spoon half of mixture onto half of one pie crust round, within 1" of edge, leaving other half of pastry round uncovered. Fold pastry over filling; crimping edges to seal. Finished empanada should resemble a half-circle. Repeat with remaining crust and filling.
  3. 3
    In a small bowl, combine egg and milk. Brush empañadas with egg mixture and sprinkle with sugar. Cut four small slits in top of each empanada. Bake 20 to 25 minutes or until pastry is golden brown.

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cuisines North & South American
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