Anyways, the cream cheese dough was used in a recipe I found to make dessert empanadas. Don’t get me wrong, I love fried foods, but I just wasn’t feeling like a greasy treat, so this recipe was a lifesaver. The dessert empanada featured above has a strawberry filling (you can see the red/pink color at the crimped edges).
Dessert Empanadas
12 Servings
Ingredients
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted, all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 tsp ground cinnamon
Directions
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. Preheat oven to 375 degrees F.
Roll chilled dough thin. Cut with a 3 or 4-inch round cookie cutter. Place small spoonful of jam in the center of each round and moisten the edges with water. Fold the round over and press the edges together. Bake on an ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.
Recipe courtesy of Rosina
You can never go wrong when there is cream cheese involved! YUM
Mmmm….looks so delicious!
LOVE the pies! Thanks for sharing…they are perfect! I made these for my blog, please take a look.
http://www.wherefloursbloom.com
http://wherefloursbloom.com/2012/08/07/dessert-empanadas/
Love your website and thanks so much for trying the recipe! Cream cheese dough is such a great option for pastry-style treats.
My dough turned out rather sticky. I wasn’t able to form it into a smooth ball because of this. Did I not beat the dough long enough?
Adding more flour will help ease the stickiness. I hope that helps. Please let me know how it goes. Thanks!