Fruit Empanadas Recipes

Steps:

• 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.

Steps:

• Heat oven to 350°F.
• Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
• Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
• Bake 20 to 25 min. or until golden brown.