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Watching Alison Make Empanadas

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Inspiration comes to us in peculiar yet interesting ways sometimes, and when we least expect it. For Lou it was a jumbo jar of fig jam which he saw in his friend Sarah’s kitchen. This particularly large vat of jam is what drove Lou to Costco for a jar of his own, which then spurred the idea for a sweet and savory fig and ricotta dessert empanada. This simple yet ingenious idea came from a jar of jam.

So when Lou messaged me that he’d like some empanada advice,I recalled the delectable appetizer I made in Portugal with similar ingredients. A toasted baguette with a smear of mild goat cheese, a few slices of fresh figs, drizzled with honey and topped with sugared almonds. And so, to Lou’s ricotta and fig filling, after baking, I suggested a drizzle of honey, a sprinkling of sugared almonds and a tinge of chopped fresh oregano for a savory finishing touch.

I paid a home visit to Lou’s to test the idea and ended up doing all the filling and crimping myself. I’m quite sure that Lou’s Saturday evening guests will be wowed by this creation and grateful for Lou’s friendship. As for me? I’m just the kitchen wench!

Fig & Ricotta Empanadas
Print Recipe
A sweet and savory fig and ricotta dessert empanada. This simple yet ingenious idea came from a jar of jam.
Servings Prep Time
20 empanadas 30 minutes
Cook Time
20 minutes
Servings Prep Time
20 empanadas 30 minutes
Cook Time
20 minutes
Fig & Ricotta Empanadas
Print Recipe
A sweet and savory fig and ricotta dessert empanada. This simple yet ingenious idea came from a jar of jam.
Servings Prep Time
20 empanadas 30 minutes
Cook Time
20 minutes
Servings Prep Time
20 empanadas 30 minutes
Cook Time
20 minutes
Ingredients
Servings: empanadas
Instructions
  1. Mix the ricotta cheese with one egg. Place a tablespoon full of ricotta cheese and fig jam in the center of each wrapper and fold the edges to seal. Using your fingers, make a rope with the edges by folding the corner into each other from one end of the seal to the other. To bake, place empanadas on parchment paper lined baking sheet and brush with egg white wash. Sprinkle with a bit of sugar. Bake for approximately 14 minutes until golden. While they are baking you can make the sugared almonds. Heat a small skillet with crushed almonds and 2 tablespoons sugar. Stir frequently until the almonds are golden. Lay in a single layer on wax paper and sprinkle with kosher or sea salt. Set aside. When the empanadas are golden, remove from the oven, Place each one on a plate, drizzle with a bit of good honey and sprinkle with almonds. Serve with vanilla ice-cream.

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