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:
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, at room temperature
- 2 sticks (8 oz.) unsalted butter, at room temperature
Place butter and cream cheese in a mixing bowl
Beat cream cheese and butter until fluffy
In a separate bowl whisk flour, granulated sugar and salt
Add flour mixture to butter and cream cheese. Mix on low speed until dough forms
Divide dough in half and cover with plastic wrap. Chill the dough for at least an hour
Preheat oven to 350 degrees
In a small bowl beat an egg. Refer to Rachael Ray’s recipe if you want to fill the pockets with cream cheese. At this point she would have you beat half the egg with 4oz of cream cheese for the filling.
Once chilled, roll the dough out on a floured surface so that it’s a 1/4 of an inch thick
Use a 4 inch cookie cutter to cut out the dough
Place 1tsp of jam in the center
Coat the edges with the egg wash, fold over and use the back of a fork to seal the edges. Brush the entire cookie (empanada) with egg wash.
Arrange on a cookie sheet lined with parchment paper. Bake for 16 – 18 min
They will come out golden brown
They are actually delicious on their own or…..
Drizzle with a glaze (recipe on Rachael Ray’s website) or you can take my short cut and take any brand of vanilla frosting, melt a small amount in the microwave (usually 15 seconds) and drizzle on the empanada. Top with sparkling sugar