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!
i Made These and They Were A Big Hit. However I Couldn’t Find Apple preserves So I Used Apple Pie Filling. Soooo good
I absolutely love apple! I may have to try the pie filling next time.
OMG! These are the best empanadas I’ve ever tried!! They’re so delicious and crispy. I took them to a potluck at one of my classes and they were THE hit! Thanks Joanna!!
I’m so glad you and everyone enjoyed them! You actually reminded me to make some of these for my holiday gatherings. I love bringing back old recipes to share. I hope you’ll try another recipe. Happy holidays!
Thanks for sharing empanadas . I needed the dough recipe. Should try pumpkin, sweet potato, just use your imagination.
Made these for a Super Bowl party! Amazing! The dough is remarkable. BEST EVER! Light and crispy!!
I’m so glad they turned out well!
It was rather sticky with the suggested amount of flour. I made 5 servings and probably ended up adding 3-4 more cups of flour. I just kept adding until it had the right consistency and while rolling, top, bottom, and the pin.
I filled them with fresh strawberries and a big pinch of sugar. And I also sprinkled sugar on top before baking. I made some dulce de leche the night before and put it on the platter as a garnish…a garnish you can be very liberal with. I tried making it a dulce de leche/strawberry filling but the dulce de leche killed the tart of the strawberry. And I love that little tartness. So, I took them to a pot luck and the strawberry empanadas with dulce de leche topping were delicious! Huge success, I will be repeating it for sure.
I didn’t have time to make all five batches worth, just about three. So I decided later that night to see how a pie might turn out. I just rolled it out, probably a little thicker, maybe twice as thick as I did for the empanadas. I fitted it into a pie pan, cutting the edges with a little bit of overlap, filled it with the remaining strawberries and about half as many frozen peaches, added about 2/3 a cup of sugar to it, then I rolled out again the remaining dough and cut out a fitting piece to overlap the dough in the pan. I’ve honestly never made a pie before from scratch. I just pressed it against the other dough on the walls of the pan to try to seal it, cut an x on top, spread some butter on the top of it and sprinkled sugar on top of that, then stuck it in 375 until golden brown. Some of the filling came up some of the sides, but it was delicious as well. I love the texture and taste of the crust. I’ve said too much. Pie!
Thank you!
I’m so glad they turned out well! Thanks for sharing your variation of the recipe. It will definitely help others achieve the perfect treat.
Calories? Total grams of fat? Gram of sugar?