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Homemade Easter egg cookie. Photo: Savory

5 easy recipes for Holy Week

Make time to cook for family & friends with these delicious appetizer recipes with 'sazón' Latino. Learn how to prepare empanadas, mini flans, cookies and more!

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For many of us, cooking is a form of relaxation that allows us to connect with ourselves, family and friends. To help you spend this Holy Week with the ones you love the most, here we share these five delicious recipes that you can make to share without losing the Latino sazón that we love. In this list of recipes you will find appetizers for everyone, especially for sweet and savory lovers. Happy Easter!

And now, let's get cooking!

Lemon Berry Crepes

crepes

Ingredients:

1 tablespoon unsalted butter
1 cup sugar
1 tablespoon lemon zest
3 fluid ounces fresh lemon juice
1 large egg
1/4 cup heavy cream
8 ounces strawberry-flavored cream cheese, at room temperature
1 cup plain yogurt
12 pre-made browned butter crepes
4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries)

Preparation:

  • In a medium saucepan over medium-low heat, melt the butter. Remove from heat. 
  • Whisk in the sugar, lemon zest, and lemon juice. Add the egg and whisk until smooth.
  • Return the saucepan to medium low heat and cook, whisking constantly, until sauce thickens and coats the back of a spoon, approximately 5 minutes. (Note: Do not boil or the eggs will scramble.) Remove from heat. Whisk in the cream; set aside to cool.
  • In a medium mixing bowl, using an electric mixer on medium-high speed, beat the cream cheese and yogurt until combined.
  • To serve, spread about 2-1/2 tablespoons of the filling onto one half of each crepe. Fold the crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate.
  • Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately.

Sweet Potato Empanadas With Garlic-Red Pepper Sauce

empanada

Ingredients:

2 small sweet potatoes, peeled and quartered
4 tablespoons butter, divided
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small sweet onion, chopped
1/4 cup carrots, diced
1/4 cup crumbled blue cheese
1/3 cup shredded mozzarella cheese
1/4 cup frozen peas, thawed
All-purpose flour(for dusting work surface)
1 (14.1-ounce)package refrigerated pie crust (2 crusts)
1 large egg, lightly beaten

Ingredients for sauce:

1 cup jarred roasted red peppers
2 garlic cloves
2 tablespoons unsalted almonds
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar

Preparation:

  • For the empanadas: Heat the oven to 400 degrees F.
  • Onto a rimmed baking sheet, add sweet potatoes.
  • In a medium skillet over medium heat, melt 3 tablespoons of butter. Combine melted butter with potatoes, salt and pepper; tossing until coated. Bake for approximately 25 minutes or until browned and tender. Transfer the baking sheet to a wire rack and allow the potatoes to cool slightly. Leave the oven on.
  • Reusing the skillet over medium heat, melt the remaining butter. Add the onion and cook until softened, approximately 3 minutes. Add the carrots, cooking until the vegetables are very tender, approximately 7 minutes.
  • In a large bowl, mash the sweet potatoes. Stir in the cooked carrots and onions, blue cheese, mozzarella cheese, and peas.
  • Lightly flour a work surface, then roll out one pie crust to a 13-inch circle. Using a 5-inch round cookie cutter, cut out four rounds. Place three tablespoons of the potato filling in the center of each round. Moisten the edges of the dough lightly and fold the round over to create a half-moon shape. Press very lightly around the edges to seal. Onto a large nonstick baking sheet, place the empanadas.
  • Repeat the previous step. With the remaining pie crust and filling.
  • Brush the empanadas with the beaten egg.
  • Bake approximately 20 minutes or until golden brown.
  • While empanadas are baking, prepare the sauce.
  • For the sauce: In a blender, combine the red peppers, garlic, almonds, salt, olive oil, and vinegar. Cover and blend until smooth.
  • Serve the warm empanadas with the sauce.
     

Mini Flans 

mini flans

Ingredients:

1 1/3 cups granulated sugar, divided
4 tablespoons water, divided in a pair of 2 tablespoons
1/3 teaspoon lemon juice
4 eggs
2 egg yolks
2 cups whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Preparation:

  • Preheat oven to 325 F.
  • To make the caramel, add 1/2 cup sugar to a medium saucepan and pour water over the sugar. Add lemon juice. Do not stir. Heat the saucepan over medium heat. Cook until the syrup starts to turn pale gold. Lift the pan off the heat and swirl. Continue to cook until the caramel turns to a medium amber color, swirling occasionally. Evenly divide the caramel between 8 ramekins. Place the ramekins in a 9 x 13-inch baking dish.
  • In a large liquid measuring cup (the spout will making pouring easier), whisk together the eggs, egg yolk, milk, vanilla extract, and salt until well combined.
  • Holding a small mesh strainer under the measuring cup’s spout, divide the custard evenly among the ramekins.
  • Create a water bath by pouring water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the baking dish with foil.
  • Bake flan for 45 to 55 minutes, or until the flan jiggles when the ramekin is shaken.
  • Carefully remove the ramekins from the baking dish and allow to cool completely on a cooling rack. Individually wrap each ramekin in plastic wrap and refrigerate overnight.
  • To unmold, allow the flans to sit at room temperature for 10 minutes. Run a butter knife around the edges to loosen the custards from the ramekins. Place a small plate upside down on top of the ramekin, hold it securely, and flip the plate. Gently lift the ramekin off and pour any caramel in the bottom of the ramekin on top of the flan.

Spiced Apple Cheesecake Bites

cheesecake

Ingredients for the cheesecake bites:

1 1/4 cups gingersnap crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup sour cream, room temperature
1 large egg, room temperature
1/4 cup granulated sugar
1/4 cup granulated sugar

Ingredients for the spiced apple topping:

2 tablespoons unsalted butter
2 green apples, peeled, cored and diced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon cornstarch
1/4 cup water
Pinch kosher salt

Preparation:

  • Preheat oven to 350F. Line muffin tin with paper cupcake liners.
  • Combine gingersnap crumbs, brown sugar and melted butter in small bowl. Divide gingersnap mixture evenly among muffin cups and press down to compact.
  • Beat cream cheese and sour cream in medium mixing bowl until smooth and creamy. Add egg, sugar and vanilla and beat until combined. Divide cheesecake mixture evenly among muffin cups and smooth into even layer. Bake until set, 18-20 minutes. Remove from oven, let cool completely, then refrigerate until ready to serve.
  • While cheesecakes bake, prepare apple topping: Melt butter in large skillet over medium-high heat. Add apples to skillet and stir to coat in butter. Stir in brown sugar, spices and cornstarch. Add water and cook another 5 minutes until apples are tender and juices begin to thicken. Remove from heat and let cool until ready to serve.
  • To serve, remove cupcake liners from cheesecakes and arrange on serving platter. Top with spiced apples and serve.
     

Homemade Easter Egg Cookie

cookies

Supplies:

Stand mixer with paddle attachment
3 ¼ x 2 ½ egg cookie cutter
Rolling pin
Parchment-lined baking sheet
5 Piping bags (or sandwich bags)
5 couplers
5 small decorating tips (number 3 is shown in the video)
5 large decorating tips (number 8 is shown in the video)
Rubber spatula
Offset spatula

Ingredients for the sugar cookie:

Makes 12-14 cookies
1 stick butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients for buttercream frosting: 

  • To make the buttercream frosting, beat the softened butter on medium speed until smooth.
  • Add the powdered sugar, vanilla, and milk and mix on low speed until combined.
  • Stop the mixer and scrape the bowl.
  • Beat the frosting on high speed until it is light and fluffy.
  • Place about 1/2 cup of frosting in each bowl to add color. Keep the remaining frosting white.
  • Use a small drop of food coloring to make pastel colors.
  • Place the frosting into pastry bags fitted with a coupler and a decorating tip.
  • Use a decorating tip 8 for the base layer of frosting and a decorating tip 3 for the details.
  • Frost the cookie and use an offset spatula to smooth it out.
  • Use a wooden skewer or a toothpick to draw a design in the frosting.
  • Pipe over the design with the other colors.
     

Instructions for sugar cookies: 

  • To make the cookies, cream the softened butter and sugar on medium speed until light and fluffy.
  • Stop the mixer and scrape the bowl.
  • Add the egg and vanilla and continue to mix on medium speed until combined.
  • Add the flour, baking soda, and salt.
  • Mix on low speed until the dough starts to pull away from the sides, stopping once to scrape the bowl.
  • Wrap the dough and refrigerate it for at least 1 hour. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Place the dough onto a lightly floured surface and roll it to about 1/4 inch thick. Refrigerate the sheet for 15 to 30 minutes.
  • Cut the cookies using an egg-shaped cookie cutter and place them onto a parchment-lined baking sheet.
  • Bake the cookies at 350 degrees F for 9 to 10 minutes or until the edges are light golden brown.
     

Instructions for buttercream frosting: 

  • To make the buttercream frosting, beat the softened butter on medium speed until smooth.
  • Add the powdered sugar, vanilla, and milk and mix on low speed until combined.
  • Stop the mixer and scrape the bowl.
  • Beat the frosting on high speed until it is light and fluffy.
  • Place about 1/2 cup of frosting in each bowl to add color. Keep the remaining frosting white.
  • Use a small drop of food coloring to make pastel colors.
  • Place the frosting into pastry bags fitted with a coupler and a decorating tip.
  • Use a decorating tip 8 for the base layer of frosting and a decorating tip 3 for the details.
  • Frost the cookie and use an offset spatula to smooth it out.
  • Use a wooden skewer or a toothpick to draw a design in the frosting.
  • Pipe over the design with the other colors.
     

This content is brought to you by Savor Recipes and AL DÍA News.

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