Sweet Empanadas

    45 minutes

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

    3 people made this

    Serves: 12 

    • Pastry
    • 115g butter, softened
    • 85g cream cheese
    • 1 cup sifted plain flour
    • To Assemble
    • 1 cup fruit preserves/jams
    • 1/3 cup white sugar
    • 1 teaspoon ground cinnamon

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Pastry: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or plastic wrap, and refrigerate overnight or up to a week.
    2. To Assemble: Remove dough from refrigerator 30 minutes before using. Preheat oven to 190 degrees C.
    3. Roll chilled dough thin. Cut with 8 to 10cm 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 baking tray for 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) or in icing sugar, if preferred.

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    Reviews in English (366)


    ***** 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 sooooo sticky. Didn't have a problem with the previous ones which i baked the next day. /I made a batch of apple filled (apple pie filling with a little cinnamon) and another batch with nutella and crushed hazelnuts. In my opinion, fruit is the way to go. These were delicious. The kids liked the nutella ones too but i think they were a little too sweet. The Nutella is least likely to "leak" in the oven and they seemed easier to handle when they are still hot. The fruit ones stay softer longer after cooking them so i had to wait a little longer for them to "set" so they could be transfered to the serving dish. No Biggie!! I was just in a hurry and i needed my cookie sheet to bake some more. I love this recipe so much i want to try all kinds of fillings in it. You should try it too!  -  25 Sep 2005  (Review from Allrecipes USA and Canada)


    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 you want an easy clean up! If you're like me and don't like the hassle of rolling out dough, you can also shape these into 1" balls, then press the balls flat with the bottom of a glass - much less work & mess! Finally, use high-quality preserves for your filling - it will make a difference!  -  20 Jun 2006  (Review from Allrecipes USA and Canada)


    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 golden brown. They were a hit. I used lots of flour when rolling out the dough, as others had suggested, and I floured the wax paper on the cookie sheet so they wouldn't stick (the first batch stuck even to the wax paper). They weren't ready after 20 minutes so I cooked them for almost 30 and they turned out great. Thank you for this Christmas Eve hit. Oh, my sister suggests a little bit of salt in the dough. I liked it as is, though.  -  24 Dec 2005  (Review from Allrecipes USA and Canada)