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My review
Empanadas
Rosina
"Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen."
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Ingredients
servings 226 calsOriginal recipe yields 12 servings (2 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 226 calories; 10.3 g fat; 32.1 g carbohydrates; 1.8 g protein; 28 mg cholesterol; 84 mg sodium. Full nutrition
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Reviews
Read all reviews 362434 Ratings
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Most helpful positive review
9/25/2005
***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...
Most helpful critical review
3/11/2011
I did not like this dough. It came out way too flaky for my taste. It's better for pastry empanadas, than savory ones.
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9/25/2005
***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...
6/20/2006
This dough is super. I had no problems with the consistency or the filling. I used plenty of flour when rolling out and baked on parchment-lined baking sheets. Definitely go with parchment if yo...
12/24/2005
Yum! This is the first time I've made empanadas, and your dough was fantastic. I filled them with picadillo (ground beef, potatoes, carrots, etc.) and brushed some egg on top to make them gold...
10/22/2005
excellent! I filled some with thinly sliced apples tossed with cinnamon, ginger and allspice then added a small chunk of cream cheese. Another batch I added cream cheese with dried fruits and ...
9/7/2006
So wonderful! A great starting point for many different filling choices. I bought a 3.5" Cut-and-Seal gizmo from Pampered Chef (no- not affiliated with them in any way). The device has a spring...
4/13/2006
First, the dough HAS to stay cold or they don't come together very well. Made these twice, once with a seedless jam and all the jam came out while baking. The second time I used chopped up appl...
12/16/2002
This recipe deserves 10 STARS! You need to allow yourself plenty of time to put them together. The result is well worth it!! Make sure you moisten the inside edge of one half of the circle befor...
9/12/2005
These were very good! You should double or even triple the recipe though. Also to add a little more flavor to the pastry, when you roll it out on flour add a little powdered sugar to the flour t...