Total Time
Prep 15 mins
Cook 20 mins

This recipe is Mexican in origin. Borrowed from and posted for Zaar World Tour. I must admit that I haven't tried them yet, but seeing as how I've made an awful lot of jam recently, it's a cert that I'll make them sooner or later. Eat them as a dessert, for breakfast, or just a sweet snack. You need to allow 8 hours chilling time for the dough; this time is not included in the cooking time.

Ingredients Nutrition


  1. Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
  2. Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
  3. Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
  4. Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
  5. Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
  6. Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
  7. Remove from the oven and immediately roll in the cinnamon sugar.


Most Helpful

Thank you sooooo much Mrs. B. I am in 8th grade and I am using your recipe to make yummy empanadas for my spanish class. Thanks again!

ohemgee_its_christie April 15, 2008

I made these again and figured they needed an updated review. For such a tasty dough it is very easy to make with minimal fuss. "Nice and flaky, not too sweet" is how my wife describes the dough. I put some white sugar in the coffee grinder to make it fine, which worked well. For the filling, I cooked some frozen berries and chopped apple in a pot and added some sugar and cornstarch to make it jammy. They are delicious when they're still warm from the oven. I added some photos. Thanks again.

Bauline Baker March 29, 2014

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