---
title: "Chilean Pear Empanadas — Traditional Sweet Recipe with Dried Pears"
description: "Delicious pear empanadas that are a classic of Chilean cuisine, particularly from the central region and are usually enjoyed at any time of the year."
url: https://www.chileanfoodrecipes.com/easy-chilean-pear-empanadas-recipe/
date: 2024-02-26
modified: 2026-06-29
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Easy-Chilean-Pear-Empanadas-Recipe.jpg
categories: ["Desserts"]
tags: ["Desserts"]
type: post
lang: en
---

# Chilean Pear Empanadas — Traditional Sweet Recipe with Dried Pears

[Versión en Español](https://comidaschilenas.com/receta-de-empanadas-de-pera/)

![Easy Chilean Pear Empanadas Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Easy-Chilean-Pear-Empanadas-Recipe.jpg)*Easy Chilean Pear Empanadas Recipe*

Chilean pear empanadas (empanadas de pera) are sweet baked pastries filled with a thick spiced dried pear purée — flaky butter dough with cinnamon and nutmeg filling, finished with powdered sugar. Ready in 85 minutes, each serving provides approximately 400 calories.

A classic of central Chilean cuisine, these empanadas are enjoyed year-round as a sweet appetizer or dessert and are especially common at rural festivals and artisan markets.

## How to Make Pear Empanadas?

Dried pears are the key ingredient — they give the filling a more concentrated and defined flavor than fresh fruit. The dough uses butter for a flaky, tender texture, and the empanadas are baked rather than fried, making them lighter and easier to prepare in large batches.

## Nutritional Information

Each serving of Chilean pear empanadas contains approximately 400 calories, 58 g of carbohydrates, 14 g of fats, 7 g of proteins, 3 g of fiber, 22 g of sugars, and 180 mg of sodium.

## Homemade Pear Empanadas Recipe

**Prep Time:** 60 minutes

**Cook Time:** 25 minutes

**Servings:** 6

### Ingredients

**Pear filling**

- 250 g dried pears
- 100 g sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg

**Empanada dough**

- 360 g all-purpose flour
- 125 g butter
- 70 ml milk
- 3 eggs
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- Powdered sugar for serving

### Instructions

1. In a small pot, place the dried pears and cover with boiling water just to the level of the fruit. Let sit for 15 minutes, add the sugar, stir until dissolved, then blend with a hand blender or food processor until a thick purée forms. Add cinnamon and nutmeg and cook over medium heat until it begins to boil. Allow to cool completely.
2. In a large bowl, sift the flour, baking powder, and salt. Add the butter in small pieces and work it in until the mixture has a coarse sand texture. Add 2 eggs, sugar, and milk, and mix until a smooth, uniform dough forms.
3. Transfer the dough to a clean, floured surface and roll out to about 2 to 3 mm thickness. Cut circles approximately 12 cm in diameter using a plate or round cutter as a mold.
4. Preheat the oven to 180°C (350°F) for at least 10 minutes. Place a tablespoon of pear filling in the center of each circle. Brush the edges with beaten egg mixed with a little water, fold in half, and seal firmly by pressing with a fork or forming pleats.
5. Place the empanadas on a buttered baking sheet. Brush each one with the remaining beaten egg mixture and prick the surface lightly with a fork.
6. Bake for 20 to 25 minutes until lightly golden and evenly cooked. Remove and cool on a wire rack. Serve completely cold, dusted with powdered sugar.

## Additional Tips

### Use dried pears for a more concentrated, stable filling

Fresh pears release too much liquid during baking, making the filling runny and the dough soggy. Dried pears, once rehydrated and puréed, produce a thick, stable filling that stays inside the empanada during baking. If you can only find fresh pears, cook them down with the sugar until most of the moisture evaporates before using.

### Chill the dough before rolling for easier handling

After mixing the dough, wrap it in plastic wrap and refrigerate for 20 to 30 minutes before rolling. Cold butter in the dough creates a flakier texture when baked and prevents the dough from sticking to the work surface or tearing when you fold the empanadas.

### Seal the edges firmly to prevent filling from leaking

A leaky seal is the most common problem with sweet empanadas, as the sugar in the filling melts and seeps out during baking. Press the edges firmly with a fork around the entire perimeter, or use the traditional repulgue pleat technique. Make sure the dough edges are dry before applying the egg wash — wet edges do not bond well.

| Ingredient | Substitution and result |
| --- | --- |
| Dried pears | Dried apples or dried quince — similar sweetness and texture when rehydrated |
| All-purpose flour | Pastry flour — lower protein content produces a softer, more tender dough |
| Butter | Shortening — less flavor but produces a slightly flakier, crispier crust |
| Milk | Plant-based milk (oat, almond) — works equally well with no noticeable difference in texture |
| Cinnamon + nutmeg | Cinnamon only — simpler spice profile that still complements the pear well |

## Frequently Asked Questions (FAQs)

### 1. Can I use fresh pears instead of dried?

Yes, but with adjustments. Peel, core, and dice 400 g of fresh pears, then cook them with the sugar over medium heat for 20 to 30 minutes until most of the moisture has evaporated and the mixture is thick. Allow to cool completely before filling. The flavor will be milder and less concentrated than with dried pears.

### 2. Can these empanadas be fried instead of baked?

The dough in this recipe is formulated for baking — it contains baking powder and a relatively high butter content that makes it tender when baked but less suitable for frying. For a fried version, use a simpler flour and lard dough without baking powder, and fry in oil at 175°C (347°F) for 2 to 3 minutes per side.

### 3. How do I store pear empanadas?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They are best served at room temperature or slightly warm. To reheat, place in the oven at 160°C (320°F) for 8 minutes — avoid the microwave as it makes the dough soft and chewy.

### 4. Can I make the dough ahead of time?

Yes. The dough can be prepared, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours before rolling. It can also be frozen for up to one month — thaw overnight in the refrigerator before use. The filling can also be made up to 3 days ahead and stored covered in the refrigerator.

## What Is a Chilean Pear Empanada?

Empanada de pera translates literally to “pear empanada” — a pastry case (from the Spanish empanar, meaning to wrap in dough) filled with sweetened pear filling. While most Chilean empanadas are savory — pino (minced meat), cheese, or seafood — sweet fruit empanadas are a distinct tradition from the central valleys where pears and quinces grow abundantly. They occupy a position between pastry and street food in Chilean cuisine.

## History of Pear Empanadas in Chile

Pear empanadas are particularly associated with the central valley regions of Chile — Curicó, Talca, and the broader Maule region — where European pear varieties introduced by Spanish colonizers in the 17th century thrived in the temperate climate. Before refrigeration, drying pears was the standard preservation method in rural households, and sweet empanadas using this dried fruit became part of the local culinary tradition. Today they are most commonly found at rural festivals, ferias artesanales, and in family recipes passed down through generations in central Chile.

## Benefits of Consuming Pears

According to the USDA, pears contain no fats and provide 101 calories, 27 g of carbohydrates, and 1 g of protein per fruit, covering 12% of the daily recommended intake of vitamin C, 10% of vitamin K, and 6% of potassium. The fiber and antioxidants in pears also help regulate blood sugar levels, which is beneficial for people managing diabetes or at risk of developing it.

## Did you know?

Pears are native to Eastern Europe and Western Asia and were one of the most prized fruits in ancient Persia. The Romans established systematic cultivation and spread pear trees throughout Europe. Spanish colonizers brought European pear varieties to Chile in the 16th and 17th centuries, where they adapted readily to the central valley climate and became a staple crop.

## Recommended

- [Wine poached pears](https://www.chileanfoodrecipes.com/recipe-of-red-wine-poached-pears/)
- [Apple empanadas](https://www.chileanfoodrecipes.com/chilean-traditional-apple-empanadas-recipe/)
- [Bell pepper sandwich](https://www.chileanfoodrecipes.com/chilean-chicken-and-bell-pepper-sandwich-recipe/)
- [Gratinated mussels](https://www.chileanfoodrecipes.com/chilean-gratinated-mussels-recipe/)