Ecuadorian Strawberry Empanadas

Ingredients

While the original Ichigo daifuku is a Japanese dessert consisting of mochi filled with sweet red bean paste and a whole strawberry, this Ecuadorian adaptation takes inspiration from the concept of stuffed pastries. The traditional empanada dough replaces the mochi, and the sweet red bean paste is substituted with fresh strawberries. This adaptation adds a crispy texture to the dish and infuses it with the vibrant flavors of Ecuador. We alse have the original recipe for Ichigo daifuku, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 cups (300g) fresh strawberries, hulled and diced 2 cups (300g) fresh strawberries, hulled and diced
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 14g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   Add the cold butter to the bowl and use your fingers or a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the water, a little at a time, and mix until the dough comes together. Knead the dough gently until smooth.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   In a separate bowl, mix the diced strawberries with sugar and let them sit for 10 minutes to release their juices.
6. 6.
   Place a spoonful of the strawberry mixture onto one half of each dough circle, leaving a small border around the edges.
7. 7.
   Fold the other half of the dough over the filling and press the edges together to seal. You can use a fork to create a decorative edge.
8. 8.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
9. 9.
   Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10. 10.
    Remove from the oven and let them cool slightly. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Strawberries — Make sure to choose ripe and juicy strawberries for the filling. If the strawberries are not sweet enough, you can add a bit more sugar to enhance their flavor.

Tips & Tricks

• For a twist, you can add a sprinkle of cinnamon to the strawberry filling for a warm and aromatic flavor.
• Serve the empanadas warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter pastry, you can brush the empanadas with a simple syrup made from equal parts sugar and water before baking.
• Experiment with different fruit fillings such as mixed berries or peaches for variety.
• These empanadas are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Ecuadorian Strawberry Empanadas warm as a delightful dessert or snack. Dust them with powdered sugar for an elegant touch. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a decadent treat.

Presentation advice

Arrange the warm empanadas on a serving platter and sprinkle them with a generous amount of powdered sugar. You can garnish the platter with fresh mint leaves or a drizzle of chocolate sauce for an extra touch of elegance.