Empanadas

Recipe View 5 mins DAY BEFORE: In a mixing bowl, cream together the softened butter and cream cheese until light and fluffy. (5 minutes)

Recipe View 3 mins Gradually beat in the sifted flour until a smooth dough forms. (3 minutes)

Recipe View 2 mins Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight (or up to 5 days). (2 minutes)

Recipe View 30 mins AT BAKING TIME: Remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes to make it easier to roll. (30 minutes)

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 10 mins On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. (10 minutes)

Recipe View 5 mins Use a 3 or 4-inch round cookie cutter (or a glass) to cut out circles from the dough. (5 minutes)

Recipe View 5 mins Place a small spoonful (about 1 teaspoon) of fruit preserves in the center of each dough circle. (5 minutes)

Recipe View 2 mins Lightly moisten the edges of the dough circle with water using your fingertip or a pastry brush. (2 minutes)

Recipe View 10 mins Fold the dough circle in half to form a half-moon shape, pressing the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. (10 minutes)

Recipe View 2 mins Place the empanadas on an ungreased baking sheet. (2 minutes)

Recipe View 15 mins Bake for 15 to 20 minutes, or until the empanadas are golden brown. (15-20 minutes)

Recipe View 5 mins Immediately after removing from the oven, roll the warm empanadas in a mixture of granulated sugar and cinnamon. Alternatively, dust them with confectioners' sugar. (5 minutes)

Recipe View 10 mins Let the empanadas cool slightly on the baking sheet before serving. (10 minutes)