Empanadas

Empanadas

337

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

Ingredients

{{adjustedServings}} servings 226 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  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.
  2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
  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.
  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.
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Reviews

337
  1. 405 Ratings

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***** 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 soo...

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 yo...

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 gold...