g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Cooking for Kids
Women's Fashion
Small Office/Home Office

All times in EST

Full Schedule
g Mexican Food Site

BellaOnline's Mexican Food Editor


Easter in Mexico - Cherry Turnovers Recipe

Guest Author - Isabel Hood

With the restrictions of Lent behind them, Mexicans are free to throw themselves into the Easter festivities and indulge once more in dishes which have been forbidden for forty odd days. Lenten cooking, la cocina cuaresmeña, has not left them feeling deprived but it has certainly imposed certain gastronomic constraints which can now be discarded. Fiestas and celebrations are under way immediately, religious processions snake along and passion plays are held in virtually every town and village. Meat is back on the menu, fish takes a temporary back seat and all sorts of sweet treats make their appearance in the streets and markets.

Little pastry turnovers filled with fruit are popular during La Pascua or Easter and very easy to make. The market cooks bake them to crisp perfection and then pile them up in large earthenware plates, ready to tempt any passers-by. Pasta de hojaldre, puff pastry, is commonly used but I have had them made with shortcrust pastry as well as masa, tortilla dough, and I have occasionally used filo pastry sheets in my own kitchen. The hojaldre however provides the unmatchable buttery flakiness which somehow seems to suit Easter rejoicing so well!

Any reasonably firm and not too juicy fruit can find its way into an empanadita: cherries as in the recipe below, peaches and apricots, bananas, pineapple, apples or pears.

Cerezas © Philip Hood

Cherry turnovers – Empanaditas de Cereza

Makes 4

375 g/13 oz all butter puff pastry
225 g/8 oz fresh cherries, halved and pitted (stoned)
2.5 ml/1/2 tsp corn flour/corn starch
30 ml/2 tbsp cherry jam or conserve
1 egg, beaten
Icing/confectioner’s sugar
Double/heavy cream, to serve (optional but very good)

Roll the pastry out to a thickness of no more than 2 mm/1/10 in and cut out four circles approximately 6 in/15 cm in diameter.

Toss the cherries with the corn flour and divide them between the four circles, placing them off centre to make it easier to fold the pastry later. Top with a good tablespoon of cherry jam.

Using a pastry brush, paint the edges of the pastry all the way round with beaten egg. Carefully fold the pastry up and over the fruit into a half moon shape. Press the edges together gently and crimp them with your thumb and forefinger or the tines of a fork, ensuring the turnover is well sealed to prevent the jam from seeping out. Place on a baking tray lined with baking parchment and brush the tops with beaten egg. Refrigerate for at least half an hour to firm up the pastry. The turnovers can be prepared up to this point several hours or even a day in advance and refrigerated.

Preheat the oven to 200oC/400oF/gas 6/fan oven 180oC. Bake the empanaditas until they are beautifully golden and crisp, about 30 minutes. Cool for ten minutes, as the filling will be scorchingly hot. Sprinkle with icing sugar just before serving.

Serve with lots of thick cream.

The turnovers can be eaten cold but they are nothing like as good.

Buén provecho y Felices Pascuas! Happy Easter!

Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Twitter Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Facebook Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to MySpace Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Del.icio.us Digg Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Yahoo My Web Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Google Bookmarks Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Stumbleupon Add Easter+in+Mexico+%2D+Cherry+Turnovers+Recipe to Reddit

Capirotada - a pudding for Easter
Sweet Mexico - Easter Piglets
Easter in Mexico - Torrejas Recipe
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

For FREE email updates, subscribe to the Mexican Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Isabel Hood. All rights reserved.
This content was written by Isabel Hood. If you wish to use this content in any manner, you need written permission. Contact Mickey Marquez for details.


g features
Dried Fish, Nopales and Red Chile Sauce

Handmade Salsa - Chile Maneado

Clay Pot Beans - Frijoles de Olla

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor