Rosemary-Infused Strawberry Empanadas Recipe

I absolutely adore making and sharing this Rosemary-Infused Strawberry Empanadas Recipe because it brings together the freshest, sweetest strawberries with the subtle, aromatic touch of rosemary wrapped in a tender, buttery crust. For me, this recipe captures just the right balance between fruity sweetness and herbal depth, making each bite a delightful surprise. I love how approachable it is to make, yet impressive enough to wow guests or just brighten up a cozy afternoon at home.

Why You’ll Love This Rosemary-Infused Strawberry Empanadas Recipe

What really excites me about this recipe is the unique flavor profile. The strawberries cook down with honey and rosemary, creating a luscious jam-like filling that’s at once sweet and herbaceous without being overpowering. I find the interplay between the bright strawberry notes and the subtle piney rosemary absolutely enchanting. Then, you have that buttery whole wheat and all-purpose flour dough that bakes up golden and crisp on the outside but tender and flaky within. It’s a perfect harmony of textures and tastes that I just can’t get enough of.

Aside from the deliciousness, I treasure how straightforward this Rosemary-Infused Strawberry Empanadas Recipe is. I’m not a fan of complicated desserts that take hours or require dozens of ingredients, and this fits perfectly with my busy lifestyle. It’s wonderful for casual weekends, a spring brunch, or even as an unexpected dessert for dinner parties. Plus, the aromatic rosemary twist gives it a special touch that makes these empanadas stand out in a crowd. Every time I make them, I get compliments and requests for the recipe!

Ingredients You’ll Need

These ingredients are wonderfully simple but thoughtfully chosen to build layers of flavor, texture, and color. Each one plays an essential role in making these empanadas taste so fresh and irresistible.

• 1 lb strawberries: The star of the show, bringing juicy sweetness and vibrant color to the filling.
• 4 tbsp honey: Adds natural, floral sweetness and helps to thicken the berry mixture gently.
• 2 tsp fresh rosemary (finely chopped): Provides a fragrant herbal note that beautifully complements the strawberries.
• 2 tbsp chocolate chips (optional): Just a few add lovely melty pockets of richness if you want to indulge.
• 1 cup whole wheat flour: Introduces a nutty flavor and wholesome texture to the dough.
• 1 cup all-purpose flour: Ensures the dough is tender and easy to work with.
• 1/4 tsp salt: Enhances the sweetness of the filling and balances the flavors.
• 1 egg: Works both in the dough to bind ingredients and as an egg wash for that perfect golden finish.
• 2 oz unsalted butter (cut into chunks): Gives the pastry its flaky, rich crumb without overpowering the filling.
• 2 tbsp olive oil: Adds moisture and a subtle fruity note to the dough.
• 4-5 tbsp cold water: Helps bring the dough together without making it tough.

Directions

Step 1: Start by hulling and roughly chopping the strawberries. Place them into a saucepan with the honey and finely chopped rosemary, stirring everything gently. Bring the mixture to a low boil over medium heat, then reduce the heat and let it simmer for about 30 minutes until it thickens slightly. Remove from heat and allow it to cool to around room temperature while you prepare the dough.

Step 2: In the meantime, make your dough. Combine the whole wheat flour, all-purpose flour, and salt in a food processor and pulse a few times just to mix. Add the egg, cold butter chunks, and olive oil. Pulse until the mixture resembles small breadcrumbs.

Step 3: Gradually add cold water, one tablespoon at a time, pulsing after each addition, until the dough starts to come together in larger lumps. Take it out of the processor and press it gently to bring it together into a ball. Wrap it in plastic or cover it, then refrigerate for about 30 minutes. If you’re short on time, even 15 minutes works fine.

Step 4: Preheat your oven to 400°F (200°C) so it’s ready when the empanadas are assembled.

Step 5: Lightly flour your work surface and roll out the dough until it’s about 2 to 3 millimeters thick (roughly 1/8 inch). Using a round cutter about 2 3/4 inches in diameter (a large scone or pastry cutter works great), cut out circles for your empanada shells.

Step 6: Spoon a heaping tablespoon of your rosemary-infused strawberry filling into the center of each dough circle, leaving about one inch of space around the edges. If you like, press two or three chocolate chips into the filling at this point for little bursts of melted chocolate.

Step 7: Brush the exposed dough edges lightly with the beaten egg wash. Carefully bring together the edges by folding and sealing, pinching them at the middle before working your way around the circumference. For a pretty finish, crimp the edges by gently folding and tucking the dough under itself or use a fork to press down the edges firmly.

Step 8: Prepare a baking tray by lining with parchment or lightly oiling it. Transfer each empanada carefully, spacing them evenly. Brush the tops with more egg wash to ensure a gorgeously golden color. Bake for approximately 15 minutes, or until the empanadas begin to turn a warm golden brown. Let them cool slightly before enjoying!

Servings and Timing

This recipe makes about 12 empanadas, perfect for sharing with family or friends, or for enjoying over a few days as a sweet snack. The prep time is around 20 minutes, including prepping fillings and dough. Cooking down the strawberries takes about 30 minutes, and baking time is approximately 15 minutes, so you’re looking at about 65 minutes total from start to finish, not including some resting of the dough.

How to Serve This Rosemary-Infused Strawberry Empanadas Recipe

For me, these empanadas are at their best warm or at room temperature. I love serving them as a sweet treat alongside a cup of freshly brewed coffee or a fragrant herbal tea in the afternoon. They’re also fantastic as part of a brunch spread with a dollop of whipped cream or vanilla yogurt on the side. The strawberry and rosemary combo has enough complexity to hold its own but pairs beautifully with creamy accompaniments.

If you’re hosting a dinner party, consider plating these empanadas with a light drizzle of honey and a sprinkle of powdered sugar for an elegant touch. Fresh mint leaves or extra tiny rosemary sprigs make for charming garnishes and add a fresh aroma as well. They also pair surprisingly well with a crisp rosé or a fruity sparkling wine, making them sophisticated yet approachable dessert options.

For casual gatherings or picnics, these empanadas travel nicely and can be enjoyed chilled or at room temperature, which makes them super versatile. Portion-wise, I usually serve two per person alongside fresh berries or a green salad for a refreshing contrast. No matter how you serve them, these empanadas add a special moment of joy to any meal or snack break.

Variations

One of my favorite things about this Rosemary-Infused Strawberry Empanadas Recipe is that it’s so adaptable. If you want to switch things up, you can substitute the strawberries with other seasonal fruits like peaches, blueberries, or even apples cooked with cinnamon and rosemary for a cozy fall twist. You can also swap the honey for maple syrup or agave if you prefer a different kind of sweetness or need a vegan alternative.

If you’re looking to make this recipe gluten-free, I recommend using a gluten-free all-purpose blend and adding a little xanthan gum to help bind the dough, as the whole wheat contributes to structure. For a fully vegan version, replace the egg in the dough with a flax egg (a mixture of ground flaxseed and water) and use a plant-based butter substitute. You can also omit the egg wash or replace it with a plant milk and maple syrup glaze for a beautiful sheen.

For a flavor twist, try infusing the dough with citrus zest like lemon or orange to complement the strawberry and rosemary. Or experiment by baking the empanadas in a cast iron skillet for a rustic finish with a slightly crispier bottom crust. I love how this recipe invites you to get creative while still enjoying a reliably delicious result.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing them in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator, where they will stay fresh for around 3 to 4 days. Make sure the container is well-sealed to prevent the pastry from drying out, and separate layers of empanadas with parchment paper to avoid sticking.

Freezing

This Rosemary-Infused Strawberry Empanadas Recipe freezes beautifully, which is a lifesaver for future cravings. Arrange the empanadas on a baking sheet in a single layer without touching and freeze until solid, about 1-2 hours. Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They keep well for up to 2 months.

Reheating

When you’re ready to enjoy your frozen or refrigerated empanadas, I find the best way to reheat is in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crisp again. Avoid microwaving if possible, since that can make the pastry soggy. If you’re reheating from frozen, you can add a few extra minutes to the baking time. Reheating in the oven helps bring back that lovely flaky texture and keeps the filling warm and luscious.

FAQs

Can I make the dough by hand instead of using a food processor?

Absolutely! Making the dough by hand is perfectly fine and gives you a great feel for the texture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs, then add the egg, oil, and water gradually to bring it together. Just be careful not to overwork the dough to keep it tender and flaky.

Is it necessary to use fresh rosemary, or can I use dried?

Fresh rosemary really shines in this recipe because it releases a brighter, more aromatic flavor when cooked with the strawberries. That said, if fresh isn’t available, you can use dried rosemary—just reduce the amount by about half to avoid overpowering the filling.

Can I omit the chocolate chips?

Yes! The chocolate chips are a lovely optional addition that adds richness, but the empanadas are delicious without them. The strawberry and rosemary filling alone stands beautifully on its own for a fresh, herb-infused burst of flavor.

How do I know when the strawberry filling is ready?

You want the filling to thicken so it’s slightly jammy but not completely dry. After simmering for about 30 minutes, it should coat the back of a spoon and hold together when stirred gently. It will thicken a bit more as it cools, so remove it from heat just before it looks fully set.

Can I prepare the empanadas in advance and bake them later?

Definitely! You can prepare and assemble the empanadas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just keep them covered and bake straight from the fridge, adding a couple of extra minutes to the baking time if needed.

Conclusion

I truly hope you enjoy making and sharing this Rosemary-Infused Strawberry Empanadas Recipe as much as I do. There’s something so comforting and special about the way the sweet strawberries meld with fragrant rosemary inside a delicate, golden crust. Whether you whip them up for a special occasion or a simple everyday treat, these empanadas are sure to bring a smile and a little magic to your table. Give them a try—you might find your new favorite dessert or snack!

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