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

Recipe Summary

Servings:
12
Yield:
2 1/2 dozen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

226 calories; protein 1.8g 4% DV; carbohydrates 32.1g 10% DV; fat 10.3g 16% DV; cholesterol 28.1mg 9% DV; sodium 84.1mg 3% DV. Full Nutrition
Advertisement

Reviews (371)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2006
***** 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 sooooo sticky. Didn't have a problem with the previous ones which i baked the next day. /I made a batch of apple filled (apple pie filling with a little cinnamon) and another batch with nutella and crushed hazelnuts. In my opinion, fruit is the way to go. These were delicious. The kids liked the nutella ones too but i think they were a little too sweet. The Nutella is least likely to "leak" in the oven and they seemed easier to handle when they are still hot. The fruit ones stay softer longer after cooking them so i had to wait a little longer for them to "set" so they could be transfered to the serving dish. No Biggie!! I was just in a hurry and i needed my cookie sheet to bake some more. I love this recipe so much i want to try all kinds of fillings in it. You should try it too! Read More
(408)

Most helpful critical review

Rating: 1 stars
03/14/2011
I did not like this dough. It came out way too flaky for my taste. It's better for pastry empanadas than savory ones. Read More
(6)
446 Ratings
  • 5 star values: 324
  • 4 star values: 78
  • 3 star values: 28
  • 2 star values: 7
  • 1 star values: 9
Rating: 5 stars
05/20/2006
***** 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 sooooo sticky. Didn't have a problem with the previous ones which i baked the next day. /I made a batch of apple filled (apple pie filling with a little cinnamon) and another batch with nutella and crushed hazelnuts. In my opinion, fruit is the way to go. These were delicious. The kids liked the nutella ones too but i think they were a little too sweet. The Nutella is least likely to "leak" in the oven and they seemed easier to handle when they are still hot. The fruit ones stay softer longer after cooking them so i had to wait a little longer for them to "set" so they could be transfered to the serving dish. No Biggie!! I was just in a hurry and i needed my cookie sheet to bake some more. I love this recipe so much i want to try all kinds of fillings in it. You should try it too! Read More
(408)
Rating: 5 stars
06/20/2006
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 you want an easy clean up! If you're like me and don't like the hassle of rolling out dough, you can also shape these into 1" balls, then press the balls flat with the bottom of a glass - much less work & mess! Finally, use high-quality preserves for your filling - it will make a difference! Read More
(309)
Rating: 5 stars
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 golden brown. They were a hit. I used lots of flour when rolling out the dough, as others had suggested, and I floured the wax paper on the cookie sheet so they wouldn't stick (the first batch stuck even to the wax paper). They weren't ready after 20 minutes so I cooked them for almost 30 and they turned out great. Thank you for this Christmas Eve hit. Oh, my sister suggests a little bit of salt in the dough. I liked it as is, though. Read More
(201)
Advertisement
Rating: 5 stars
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 toasted walnuts and then tried a few filled with peanut butter and jam and another few I put apples and cheddar cheese together. I found that they were all best eatten slighly cooled out of the oven so the cheese is still gooey but tossed in the microwave the next day for a few seconds give the same effect. Read More
(85)
Rating: 5 stars
09/07/2006
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 loaded crimping edge to perfectly seal the pastries. It makes it easier to get good looking empanadas and speeds up the whole filling process. It costs less than 10. Read More
(84)
Rating: 5 stars
04/13/2006
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 apple pie filling. That was a total success!! Took these to a Spanish Club dinner and they disappeared! Glad I snacked on a couple before I left home. Read More
(75)
Advertisement
Rating: 5 stars
06/19/2003
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 before seal it then pinch it. I rolled the finished cookies in cinnimon-sugar mix. I took these to a Christmas party and they were THE HIT COOKIE! Thankfully I made a double batch! Read More
(58)
Rating: 5 stars
09/12/2005
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 to make it sweeter. My family loved these and my boyfriend said these are better than the ones his Grandma used to make. Read More
(54)
Rating: 5 stars
04/29/2003
Absolutely wonderful. I wondered about the cream cheese in the dough but was very pleased with the results. If you double the batch just use 1/2 the dough at a time so that it will not get to soft to work with. Read More
(52)
Rating: 1 stars
03/14/2011
I did not like this dough. It came out way too flaky for my taste. It's better for pastry empanadas than savory ones. Read More
(6)
Advertisement