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Sweet Empanadas

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“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:
35mins
YIELD:
36 empanadas
UNITS:
US

Ingredients Nutrition

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.

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