Reviewed: Nov. 19, 2009

Pretty good, the dough was easy to work with and came out nice and flaky. Was a bit messy afterwards only because a lot of my filling leaked out during baking.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 15, 2009

So there is no such thing as a 3oz package of cream cheese. I used 8oz package of cream cheese, 2 cups or gradually added sifted flour and 1/4cup more of softened butter and they came out perfect. Right out of the oven I tossed them in sugar/cinnamon mixture. I used a drinking cup to cut the rounds and it made about 24. The crust is delicious. Will make again.

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BOONKIAN

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Reviewed: Nov. 12, 2009

These were perfect!!! I made one with apple filling and rolled in sugar/cinnamon and the other with banana/nutella and rolled in powdered sugar! A party hit!

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KintheKitchen

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Reviewed: Nov. 8, 2009

These will make a great addition to my recipe box. These were so easy and didn't take long at all. I had left over pulled pork and just added the spices called for, put it in the oven for about 20 minutes and I was good to go. I found the dough to be a little dry. I used Crisco instead of lard and that could account for it. Served with Salsa and sour cream it made a nice change of pace. I will definitely make these again.

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diana

Cooking Level: Expert

Home Town: Whittier, California, USA

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Reviewed: Oct. 30, 2009

Deeeeelicious! The dough is excellent and could be filled many different ways. Here's what I did after reading other reviews: divide dough in 2 smaller balls before chilling overnight. Only take one out at a time (you have a fairly narrow window between too hard and too sticky to work with). If you don't like wrestling with the rolling pin you can do what I did - roll into 1 inch ball and use the bottom on a cup or small plate to flatten. them. SO easy! I filled some with chopped up apple pie filling with cinnamon and the other with canned pumpkin with pumpkin pie spice and brown sugar. Both were outstanding for a fall season treat. Be sure to roll them in the cinnamon sugar right away - before they cool! They are best served warm. Great recipe! Thanks for posting it Rosina!

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 18, 2009

These were so tastey- made just as the author suggested. My family could not get enough. They did not even last 24 hours!

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Oct. 18, 2009

Made these with an apple filling and strawberry filling for a bake sale. Everyone enjoyed them. The apple reminded me of McDonald's apple pie. The dough did get a but difficult to handle at times. I had to use alot of flour and powdered sugar to keep them from getting sticky.

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JEM

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Reviewed: Sep. 19, 2009

These were delicious though I had a bit of a hard time keeping the jelly inside the dough when I was forming them but they still turned out great!!! 5 stars!!!

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Kara

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Reviewed: Sep. 17, 2009

Always a hit whenever I've made them. People especially love the crust - so what I do with the extra dough is turn them into little 'fingerprint' cookies. After all of my empanadas have been cut out, I make little round cookies with the remaining dough, press them down flat, stick my thumb into the centers to make a little well for whatever fruit filling I'm using - then cook just a little bit shorter than the actual empanadas. I also dust some of the sugar mixture once cooked - so yummy and no wasted dough to boot!

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MommyAnti

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Reviewed: Sep. 5, 2009

I don't think I made these correctly :( The shell was too thick and could have been sweeter. I may try again.

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Cassia

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Reviewed: Sep. 1, 2009

I made the pastry per the recipe the night before assembling in the morning.Rather than preserves, I used my own canned spiced peaches, about 1 1/2 slices per empanada. I also did not fold them over, rather, using 2 1/2" biscuit cutter and pressed a top round to a bottom round. The pastry is light and durable for preserves or sliced fruit. My oven baked them in 18 mins. Pretty dessert bites to compliment my Paella dinner for guests tonight. Thank you!

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Cathy Myers

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

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Reviewed: Sep. 1, 2009

These are really good. I filled them with canned apple pie filling which I jazzed up with cinnamon and nutmeg. They tasted like the apple pies from McDonald's but much better! Took them to a party and they were gone immediately!

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trixiemama

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Reviewed: Aug. 23, 2009

These were very good! I don't think I'll be making them often, as I normally don't like to spend a lot of time cutting dough, and the task of filling. I accidently threw in the whole bar of cream cheese, so I ended up doubling the recipe. I filled mine with cherry pie filling and apple.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 21, 2009

I found this dough difficult to work with. I used cherry preserves, and had much of it melt out of the pastry, even though I was careful (or so I thought) to seal them well. End product was tender and flaky. I think I would have preferred a savory filling, or a dough with a touch of sweetness with the preserves. I think this is one I will continue tweaking until I'm happy with it. I've had empanadas, both sweet and savory, but only a few times from restaurants. I thought those were fried.

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opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

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Reviewed: Aug. 12, 2009

People could not stop raving about these. Wonderful! We tried all sorts of varieties, but the jam/jelly varieties were the best. Good luck!

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Amanda B.

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

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Reviewed: Jul. 27, 2009

I made these for a fiesta dinner party the other night. I was concerned when I first made the dough, that they were not going turn out well, but by the next day it had set up perfectly in the fridge. They were fabulous! I filled them with apple filling and everyone raved. Thank you for such an easy and scrumptious recipe.

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Sherri

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Reviewed: Jun. 28, 2009

These were so good! I followed the directions exactly and had no problems. I think the key to keep them from leaking out is to use a very conservative amount of filling.(one teaspoon at most) We used nutella, apple pie filling, and apricot perserves. They were so good, I will make them again!

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ersuperstar

Home Town: Columbia, South Carolina, USA

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Reviewed: Jun. 25, 2009

The flakiness of this crust is superb. I used strawberry preserve and I have to stop myself at from eating my fourth one tonight!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 21, 2009

The dough is simple to make,I used the 1" ball suggestion and had no problems. If I make these again I will try powdered sugar, I don't care for the sugar/cinnamon coating.

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Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

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Reviewed: Jun. 19, 2009

I love the crust in this recipe. I have also used this to stuff sausage and cheese for breakfast and have also stuffed cream cheese with chopped jalepenos and bacon for an appetizer.

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