Our Recipes

Peach Empanadas with Candied Ginger

  • Yield: 8 servings
  • Prep Time:15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


  • 8 Frescados 6" 100% Whole Wheat Tortillas
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 large ripe peaches, pitted and thinly sliced
  • 1 tsp minced fresh gingerroot
  • 2 eggs
  • 3/4 cup icing sugar
  • 2 tbsp milk or water
  • 1/2 tsp vanilla
  • 1/4 cup finely chopped candied ginger


In large skillet, melt butter and sugar over medium-high heat; cook peaches and minced ginger, stirring gently, for 5 to 7 minutes or until softened. Remove from heat; let cool slightly.

Preheat oven to 425F. Lightly beat one of the eggs. Place one tortilla on clean work surface; brush with egg all around the edge. Place about 1/2 cup of the peach mixture on one side of the tortilla. Fold over the other half to enclose filling; press firmly to seal edges. Repeat with remaining tortillas and filling.

Place empanadas on large baking sheet. Whisk remaining egg with 1 tbsp water; brush over top of empanadas. Cut three small vent holes in centre of each empanada. Bake for 10 to 12 minutes or until golden brown; let cool completely.

Meanwhile, in small bowl, stir together icing sugar, milk and vanilla until smooth; drizzle over empanadas and sprinkle with ginger. Let stand until glaze is set.

Nutritional Info

Per 1/8 recipe
Calories 210
Fat 6g
Cholesterol 55mg
Sodium 120mg
Carbohydrate 34g
Fiber 3g
Sugars 20g
Protein 4g