Guatemalan Pear Empanadas

Ingredients

In the original German dish, Birnen im Teig, the pears are typically poached in a sweet wine syrup and then wrapped in a yeast dough before being baked. In the Guatemalan adaptation, we use a flaky pastry crust instead of yeast dough, and the pears are cooked with cinnamon and sugar for a distinct Guatemalan flavor profile. We alse have the original recipe for Birnen im Teig, so you can check it out.

• 4 ripe pears, peeled, cored, and sliced 4 ripe pears, peeled, cored, and sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 56g, 28g
• Protein: 4g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a bowl, combine the sliced pears, granulated sugar, and ground cinnamon. Toss gently to coat the pears evenly. Let the mixture sit for 15 minutes to allow the flavors to meld.
2. 2.
   In a separate bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles with a diameter of approximately 4 inches (10cm).
5. 5.
   Place a spoonful of the pear mixture onto one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. 6.
   In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Carefully place the empanadas in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
7. 7.
   Sprinkle the warm empanadas with powdered sugar before serving. Enjoy them while they are still warm for the best experience.

Treat your ingredients with care...

• Pears — Choose ripe pears that are slightly firm to ensure they hold their shape during cooking.
• All-purpose flour — Sift the flour before using it to ensure a lighter and fluffier pastry crust.
• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the pastry.

Tips & Tricks

• For a twist, add a sprinkle of ground cloves or nutmeg to the pear filling for extra warmth and depth of flavor.
• Serve the empanadas with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a healthier version, you can bake the empanadas instead of frying them. Simply brush them with egg wash and bake at 375°F (190°C) for about 20 minutes or until golden brown.

Serving advice

Serve the Guatemalan Pear Empanadas warm as a dessert or a sweet snack. They are best enjoyed fresh out of the fryer or shortly after baking.

Presentation advice

Arrange the empanadas on a platter and dust them generously with powdered sugar. You can also garnish with a sprig of fresh mint for a pop of color.