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Empanadas

4

30 min

Empanadas

Empanadas Photo 1

Time

30 min

Serving

12 persons

Calories

226

Rating

4.00★ (447)

Cuisine

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

Ingredients

  • butter: 0.5 cup (softened)
  • cream cheese: 1 pack (3 ounce pack)
  • sifted all-purpose flour: 1 cup
  • fruit preserves: 1 cup
  • white sugar: 0.33333 cup
  • ground cinnamon: 1 tsp

Metric Conversion

Stages of cooking

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  1. 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.
    Empanadas Photo 2
  2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
    Empanadas Photo 3
  3. 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.
    Empanadas Photo 4
  4. 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.
    Empanadas Photo 5

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