I first came across this recipe a few years ago in Rachael Ray’s magazine. She lists them as Apricot Cheesecake Pockets, but I refer to them as mini empanadas. What I like about these “empanadas” is that they come out flaky and light. I’ve tried these with Apricot, Pineapple, with and without the cream cheese filling, all variations come out delicious.
What you will need:
2 cups flour
1 tablespoon granulated sugar
1/4 teaspoon salt
8 ounces cream cheese, at room temperature
2 sticks (8 oz.) unsalted butter, at room temperature