Already baked and ready for a quick crunch? Here’s how to bring your Empanoli back to peak deliciousness:
Storage
- DO NOT THAW. Maintain Empanolis frozen at all times in sealed freezer bags.
- Keep cooked empanolis refrigerated in sealed freezer bags for up to 3 days or frozen for up to 60 days.
Reheating Baked Empanolis
- Oven or Air Fryer (Best Method!): Preheat to 350°F and bake for 5-7 minutes until warm and crispy.
- Toaster Oven: 350°F for 5 minutes to get that perfect crunch.
- Microwave (If You Must): Heat for 20-30 seconds, but beware—it won’t be as crispy!
For Fresh Baked Empanolis
Bake Empanolis in traditional or air fryer ovens only. Do NOT cook in a toaster oven.
TRADITIONAL OVEN:
- Preheat oven to 375 degrees fahrenheit.
- Place frozen empanolis on a parchment paper lined sheet pan without overlapping them.
- Beat 1 egg and 1 tablespoon of water and baste tops of empanolis with egg wash.
- Bake on middle oven rack for 22-28 minutes until golden brown. Rotate sheet pan 180 degrees at 15 minutes for even baking. Remove and let cool for 10 minutes before consuming.
AIR FRYER BAKING: In ‘air-fry’ mode, bake on a parchment paper lined sheet pan at 350
- In ‘air-fry’ mode, bake on a parchment paper lined sheet pan at 350 degrees for 14-16 minutes until golden brown. Rotate sheet pan 180 degrees at 10 minutes.
- Remove and let cool for 10 minutes before consuming.
Note:
- Vegetable/Fruit filled Empanolis cook up to 4 minutes faster.