Karen Gentry is back from Where Flours Bloom with another great recipe for fall! Karen filled her empanadas with Apple Butter which seems like a great idea and is plentiful just now, but they can be filled with any kind of pie filling you’d like. The title claims they are “dessert”, but I think they might make a nice treat on a Sunday morning too!
Found this wonderful recipe on Baked by Joanna. These sweet little pies are prefect! You can fry them, but I baked them like Joanna did. Use any filling you like, she used a peach filling. I was fixing to make biscuits for breakfast and apple butter then decided I would make these and fill with apple butter. So glad I did! Yummy!!!
Note: If you use apple butter be sure to refrigerate after they cool.
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted, all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 tsp ground cinnamon
Day Before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap and refrigerate overnight or up to a week.
At Baking Time: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F.
Roll chilled dough thin. Cut with a 3 or 4-inch round cookie cutter. Place small spoonful of jam in the center of each round and moisten the edges with water. Fold the round over and press the edges together. Bake on an ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.
Thanks again Karen! How many of you went out and bought King Arthur’s Flour this week for your homemade bread? My bread is cooling while I type 🙂 I’ve really been enjoying all of Karen’s tips and recipes and I think the family has been too! 😉 If you’d like to see some of Karen’s other recipes, you can visit her at, Where Flours Bloom.
‘Til next time, sue