Empanadas

4.6
(446)

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

47
47
47
47
Servings:
12
Yield:
2 1/2 dozen

Ingredients

  • ½ cup butter, softened

  • 1 (3 ounce) package cream cheese

  • 1 cup sifted all-purpose flour

  • 1 cup fruit preserves

  • cup white sugar

  • 1 teaspoon ground cinnamon

Directions

  1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

  2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

  3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

  4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

Nutrition Facts (per serving)

226 Calories
10g Fat
32g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 226
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 28mg 9%
Sodium 84mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 2g
Vitamin C 2mg 12%
Calcium 17mg 1%
Iron 1mg 4%
Potassium 43mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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