Prep 15 mins
Cook 20 mins
This recipe is Mexican in origin. Borrowed from Recipes4us.co.uk 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.
- Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
- Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
- Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
- Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
- 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.
- Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
- Remove from the oven and immediately roll in the cinnamon sugar.
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!
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.