Strawberry Filling for Sweet Empanadas

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Ingredients

Strawberry Filling

  • 705 gr. milk
  • 125 gr. egg yolks
  • 115 gr. sugar
  • 55 gr. cornstarch
  • 20 gr. PreGel Strawberry Fortefrutto
  • 300 gr. PreGel Wild Strawberry Light Arabeschi

Method

Strawberry Filling

  1. Pour the milk into a pan and heat it on the stove until it starts boiling.
  2. Mix the sugar with the cornstarch.
  3. Add the egg yolks and mix until they start to lighten in color.
  4. Slowly add the milk to the egg mixture and continue to mix it.
  5. Once the milk has been incorporated fully, continuously mixing it pour the mixture back into the pan and heat it until it starts boiling.
  6. Continue to heat the mixture until viscosity is created.
  7. Remove it promptly from the stove and refrigerate it so it cools down.
  8. Once the cream has cooled, pour it into another recipient and mix it until it creates a smooth texture.
  9. Add the PreGel Strawberry Fortefrutto and PreGel Wild Strawberry Light Arabeschi, and mix until incorporated.

Assembly

  1. Make circles with the dough for empanadas, and place them on a baking sheet.
  2. Using a pipping bag, squeeze the strawberry filling onto the circles.
  3. Fold the dough in half and seal the edges.
  4. Give the surface of the dough an egg brush and bake it on 177 °C for 20′.
Source: http://www.pregelrecipes.com/