Cream Cheese Empanadas: A Taste of Nostalgia

Baking these cream cheese empanadas always takes me back to my childhood. I remember flipping through a small, well-loved cookbook, the kind put together by local Future Farmers of America chapters in the 1980s. The pages were splattered with memories of countless bake sales and potlucks. This recipe, tucked away in a faded section, caught my eye with its simplicity and promise of flaky, tender pastry. The aroma that filled the kitchen as they baked – warm apples, cinnamon, and buttery dough – is a scent I’ll forever associate with home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 36
• Yield: 36 empanadas
• Dietary Type: Vegetarian

Ingredients

• 1/2 cup margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup flour, sifted
• 1/8 teaspoon salt
• 1 (22 ounce) can apple pie filling
• 1 egg white
• 1 tablespoon water
• 1 tablespoon cinnamon
• 1/2 cup sugar

Equipment Needed

• Mixing Bowl
• Measuring cups and spoons
• Sifter
• Floured surface
• Biscuit cutter or cookie cutter
• Fork
• Baking sheet
• Small bowl for egg wash
• Pastry brush

Instructions

1. In a mixing bowl, cream together the softened margarine and softened cream cheese until the mixture is light and fluffy. This step is crucial for achieving a tender dough. Make sure your margarine and cream cheese are truly softened; otherwise, you’ll end up with lumps.
2. Blend in the sifted flour and salt until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. Mix only until the ingredients come together into a cohesive dough.
3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours, or preferably overnight. This chilling period is essential! It allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
4. Preheat your oven to 350°F (175°C).
5. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a biscuit cutter or cookie cutter to cut out circles of dough. The size of the cutter will determine the size of your empanadas. I prefer a 3-inch cutter for a nice, bite-sized treat.
6. Spoon a small amount of apple pie filling onto the center of each dough circle. Don’t overfill them, or the filling will leak out during baking. About a tablespoon is usually sufficient.
7. Fold the dough over to form a half-moon shape and seal the edges tightly with a fork. The fork not only seals the edges but also creates a decorative crimp. Ensure the edges are well-sealed to prevent any filling from escaping.
8. Place the prepared empanadas on an ungreased baking sheet.
9. In a small bowl, mix together the egg white and 1 tablespoon of water to create an egg wash. Brush the egg wash over the top of each empanada. This will give them a beautiful golden-brown color and a slight sheen.
10. In another small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon-sugar mixture evenly over the egg-washed empanadas. This adds a touch of sweetness and warmth, complementing the apple filling perfectly.
11. Bake in the preheated oven for 15 minutes, or until the empanadas are golden brown. Keep a close eye on them towards the end of the baking time, as oven temperatures can vary.
12. Remove the baked empanadas from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This prevents them from sticking to the pan.

Expert Tips & Tricks

• For a richer flavor, use all butter instead of margarine. The butter will add a deeper, more complex flavor to the crust.
• If the dough becomes too soft while you’re working with it, pop it back into the refrigerator for a few minutes to firm up.
• To prevent the filling from leaking, make sure the edges are sealed tightly. You can also brush a little egg wash along the edges before sealing them with the fork.
• For a crispier crust, bake the empanadas on a baking stone or pizza stone.
• Make a double batch of the dough and freeze half for later use. Thaw it in the refrigerator overnight before using.

Serving & Storage Suggestions

These cream cheese empanadas are best served warm or at room temperature. They make a delightful addition to breakfast, brunch, or dessert. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Store leftover empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in a preheated oven at 300°F (150°C) for a few minutes until heated through. You can also reheat them in the microwave, but the crust may become slightly soggy. For longer storage, freeze the baked empanadas in a freezer-safe container for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	72.8 kcal	N/A
Calories from Fat	30 g	42%
Total Fat	3.4 g	5%
Saturated Fat	1 g	4%
Cholesterol	2.6 mg	0%
Sodium	53.9 mg	2%
Total Carbohydrate	10.2 g	3%
Dietary Fiber	0.4 g	1%
Sugars	5.2 g	N/A
Protein	0.7 g	1%

Variations & Substitutions

• Other fillings: Get creative with your fillings! Try using cherry pie filling, blueberry pie filling, or even a savory filling like shredded chicken or seasoned ground beef.
• Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour to make these empanadas gluten-free. Be sure to add a binder like xanthan gum to help hold the dough together.
• Vegan: Substitute the margarine with a vegan butter alternative and the cream cheese with a vegan cream cheese alternative. Use a plant-based milk instead of egg white for the egg wash.
• Spice it up: Add a pinch of ground ginger or nutmeg to the apple pie filling for a warmer, more complex flavor.
• Citrus zest: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! In fact, chilling the dough for at least 2 hours (or overnight) is highly recommended. It helps the gluten relax, resulting in a more tender crust.

Q: Can I use a different type of filling?
A: Yes, you can! Feel free to experiment with other fruit fillings, such as cherry, blueberry, or even a savory filling like shredded chicken or seasoned ground beef.

Q: How do I prevent the filling from leaking out?
A: Make sure to seal the edges tightly with a fork, and avoid overfilling the empanadas. Brushing a little egg wash along the edges before sealing can also help.

Q: Can I freeze these empanadas?
A: Yes, you can freeze them either baked or unbaked. If freezing unbaked, place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a few minutes to the baking time.

Q: Why is my dough cracking when I roll it out?
A: The dough might be too cold. Let it sit at room temperature for a few minutes to soften slightly before rolling it out. Also, make sure your surface is lightly floured.

Final Thoughts

These Cream Cheese Empanadas are more than just a recipe; they’re a delicious journey back in time. The simplicity of the ingredients combined with the comforting flavors creates a treat that’s both nostalgic and satisfying. Whether you’re baking them for a special occasion or just a cozy afternoon treat, I encourage you to give this recipe a try. Share your creations and any personal twists you add – I’d love to hear about your experience. Perhaps pair them with a warm cup of spiced cider or a scoop of vanilla ice cream for the perfect indulgence. Happy baking!