Berry Empanadas

Empanada DoughFluted Cookie CutterCut DoughWater and FillingMixed Berry FillingWet the Edges
FoldingSealingEmpanadas ready to fryHeat the Oil8 ready to fryFirst batch in
1st ones outCinnamon SugarAll CoatedCoolingFinishedYum!
Finished TrayUmmmm Ummmm Umm!

Empanadas, a set on Flickr.


1 Cup unsalted butter, softened
1 (8 oz) pack cream cheese, softened
2 cups sifted all-purpose flour (sift then measure)
1 can flavor of your choice, I used Mixed Berry, pie filling
1/2 cup sugar
1/2 cup cinnamon

If your going to fry, fill a sauce pan 1/2 way up with oil, insert your cooking thermometer and set stove to med, med – high and wait for temperature to reach 375.


Cream butter & cream cheese together until smooth. Beat in the flour. Shape dough into a smooth ball, wrap in plastic wrap, refrigerate overnight or up to a week.

Remove dough from refrigerator 30 minutes before using.

If you want to bake instead of fry, preheat oven to 375, if your going to fry heat your oil to 375.

Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round. Moisten edges with water.
Fold round over and press edges together. (see photos)

Bake on ungreased cool sheet 15 – 20 minutes, or fry approx. 7 minutes. Frying is going to depend on how hot your oil is, so you need to watch them and you need to turn them after 2 minutes.
Immediately roll in sugar mixture and cool.

This recipe is adapted from: Empanadas on


One thought on “Berry Empanadas

  1. Pingback: Family Dinner Mexican Style | Sweet Dreams Creations

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