Small half-circle doughy dessert with apple-cinnamon filling. You can fill these with anything if you don't like apple. This is a good base recipe that can be altered any way you like! My family loves these!
Ingredients
- butter: 1 cup
- ounces cream cheese: 6 piece (softened)
- all-purpose flour: 2 cups
- apples - peeled, cored, and cut into small cubes: 4 piece
- white sugar: 0.5 cup
- ground cinnamon: 0.5 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
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Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
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Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
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Arrange empanadas on the prepared baking sheet.
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Bake in the preheated oven until dough is golden, about 15 minutes.
