APPLE EMPANADAS
Dough:
1 3 oz package Philadelphia Cream Cheese
1/2 cup butter
1 cup flour
Mix together the butter and cream cheese. Stir in flour to combine well and form into a ball. Place into a ziploc bag and refrigerate overnight.
Remove dough from refrigerator and allow to sit at room temperature for 30 minutes before rolling out.
Roll out into 3-4 inch circles. Fill one side of circle with empanada filling. Moisten edges lightly with water. Fold dough over filling and press edges together to seal. Bake at 375F 15-20 minutes.
FILLING:
8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter
Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.
Dough:
1 3 oz package Philadelphia Cream Cheese
1/2 cup butter
1 cup flour
Mix together the butter and cream cheese. Stir in flour to combine well and form into a ball. Place into a ziploc bag and refrigerate overnight.
Remove dough from refrigerator and allow to sit at room temperature for 30 minutes before rolling out.
Roll out into 3-4 inch circles. Fill one side of circle with empanada filling. Moisten edges lightly with water. Fold dough over filling and press edges together to seal. Bake at 375F 15-20 minutes.
FILLING:
8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter
Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.
