Blueberry Lemon Biscuit Empanadas

Blueberry Lemon Biscuit Empanadas – A sweet and tangy treat made with canned biscuits, blueberry pie filling, and fresh lemon zest, baked to golden perfection and topped with a zesty lemon powdered sugar glaze.

Ingredients

• 1 can (8-count) refrigerated biscuits

• 1 cup canned blueberry pie filling

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 1 egg (for egg wash, optional)

  Lemon Powdered Sugar Glaze:

• 1 cup powdered sugar

• 2 tablespoons lemon juice

• ½ teaspoon lemon zest

• 1 tablespoon milk (if needed for consistency)

Directions

1. In a bowl, mix the blueberry pie filling with lemon zest and lemon juice. Set aside.

2. Preheat your oven to 375°F (190°C). Lightly flour a surface and roll out each biscuit into a thin circle.

3. Spoon about 1-2 tablespoons of the blueberry filling onto one half of each rolled-out biscuit. Fold the biscuit over the filling, creating a half-moon shape. Press the edges together and crimp with a fork to seal.

4. Place the empanadas on a parchment-lined baking sheet. Brush the tops with a beaten egg (if doing the egg wash) and cinnamon for a golden finish. Bake for 12-15 minutes or until golden brown. 

5. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. If the glaze is too thick, add a little milk until you reach a pourable consistency.

6. Let the empanadas cool for a few minutes. Drizzle the lemon glaze over the warm empanadas.