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Dessert Empanadas

Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese
  • 1 cup sifted all-purpose flour
  • 1 cup fruit preserves (jam)
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Directions:
    DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape the dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to 7 days.
    When ready to bake: Remove dough from refrigerator 30 minutes before you are ready to use it. Pre-heat oven to 375 degrees F. On a lightly floured surface, roll out the 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.  Fold round over and press edges together to make a half-moon. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred. Serve warm.
Keyword best dessert empanadas, cheesecake empanadas
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