After asking around, many people also compare the taste to a fig. I don't remember liking figs but, I definitely did like this dessert. In Puerto Rico empanadas are usually fried, however in Costa Rica they are usually baked and definitely prefer the baked empanadas for dessert fillings!
The chancleta is made with 3 ingredients. The vegetable chayote, cheese (mozzarella is my host mom’s favorite) and raisins. People modify based on their preferences like adding either meat or beans. You cut the chayote in half and scoop out the center. Once you have a hole you fill it with cheese and raisins and put it in the oven to bake. Once it comes out you are ready to enjoy!
The empanada de chiverre is a little more complicated. First you either need to buy the miel de chiverre or chiverre as the fruit. If you just have the chiverre as the fruit, it is a labor intensive process to peel off the shell, cut, deseed, then to break up/ scrape the insides. Once you have all the strings you wash and dry it. Then you get the fruit and melt it with a block of tapa dulce (unrefined cane sugar), cloves and cinnamon. Then you have your filling! The empanada dough it includes flour, heavy cream, butter and an egg wash to seal the dough. You measure little circles of the dough once made, flatten it with a rolling pin, fill the insides with the meil de chiverre and fold it in half sealing the semicircle with a fork. Once prepped you brush the tops with an egg wash and put it in the oven. They are sure to make your house smell lovely!
