These sweet mini empanadas are made with gluten-free oats and slow-cooked with real cinnamon sticks for that deep cinnamon flavor you can't get from cinnamon powder. We've added a bit of dark sweet cherries and dulce de leche, and covered the crust in raw turbinado sugar for an added crunch.
TIP: if some of the raw sugar has fallen off during travel, add it back by first dipping the frozen empanada in water and then sprinkling the sugar back on top. Get as much of that crunchy turbinado sugar on the crust before you start baking them.
2.5 oz Mini Empanada
- Bakes in 15 min, no thawing or preparation required.
- Plan 2 mini empanadas for dessert.
- Shipped frozen to your door. Keep frozen for up to 6 months.
Crust: cassava-root starch, rice flour, cheese (milk, cheese cultures, salt, enzymes, cellulose, potato starch), milk, butter (cream, salt), eggs, tomato paste (tomatoes), turbinado sugar, salt.
Filling: gluten-free oats, milk, sweetened condensed milk (milk, sugar), dark sweet cherries, butter, sugar, salt, pumpkin pie seasoning.
Allergens: contains dairy, eggs. Prepared in a facility that processes nuts.