•   Dough
  • 13 oz. all-purpose flour
  • 7-1/2 oz. water
  • 4 oz. cold unsalted butter, cut into small pieces
  • 2-1/4 oz. finely ground NILLA Wafers
  • 1/2 oz. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 34 oz. blueberry pie filling
  •   Coating
  • 1/4 tsp. vanilla extract
  • 5 oz. granulated sugar
  • 4-1/2 oz. finely ground NILLA Wafers


Nutritional facts are based on a single serving
Calories 200
Total fat 9g
Saturated fat 2.5g
Trans fat 0g
Cholesterol 10mg
Sodium 110mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 18g
Protein 1g
Calcium 2%DV
Iron 4%DV


  1. Combine  first 8 ingredients in bowl of mixer fitted with dough hook. Mix on medium speed just until smooth dough forms. Remove dough and wrap in plastic wrap. Refrigerate 1 hour.
  2. Roll  dough on lightly floured surface to 1/16th-inch thickness. Cut out 34 circles using 4.5-inch round cutter. Moisten edges with water. Place 1 oz. pie filling in center of each circle. Fold dough in half to enclose filling, pressing to seal with tines of fork. Place round cutter over edge and press to even the edge of the dough.
  3. Place  on parchment paper-lined sheet pan. Repeat with remaining dough and filling. Cover and refrigerate empanadas 30 min.
  4. Coating:
  5. Rub  vanilla extract into sugar, then blend in NILLA crumbs. Place in shallow bowl large enough to hold empanadas; set aside.
  6. Deep  fry a few chilled empanadas at a time in 350°F oil 1-1/2 to 2 min. or until golden brown. Drain well then toss with NILLA -sugar mixture. Let stand 5 min. before serving.
  7. Substitution:

    Prepare using any type of fruit pie filling.

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