Sweet Empanadas

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.

• Ready In: 35 mins
• Yields: 36 empanadas

Ingredients

• 4  ounces butter, softened
• 3  ounces cream cheese
• 5  ounces plain flour
• 11  ounces  fruit jam
• 3  ounces  superfine sugar
• 1⁄2 teaspoon ground cinnamon

Directions

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.