Reviewed: May 8, 2012

Terrific! My son rated them 4.5 stars only because nothing is perfect. We doubled the recipe and cut the dough into 3 inch circles and made mini empanadas for Fiesta day at school. For the filling we used canned cherry pie filling and canned raspberry cake filling. They tasted better while still warm, but we took them to school the day after baking and they were a big hit even at room temperature. I was not sure how to store them, given the cream cheese and butter, but we kept them at room temperature with no issues. These empanadas were great and we will definately make them again.

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Reviewer:

mainbean

Reviewed: May 7, 2012

The dough is sooo good! My choice of fillings was not the greatest. I used refried beans and cheese because I didn't have anything else and also some cheap strawberry preserves. But even so it was still good! My bf said I wish we could have these all the time! I'll make them again soon with some better fillings.

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: May 5, 2012

Easy and yummy. I made half with choc. chips as the filling and half with homemade raspberry jam. Both were excellent. I wouldn't change a thing except to advise that you dip your fork in flour when crimping the edges so the dough doesn't stick to the tines.

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Reviewer:

tallbarb

Reviewed: May 5, 2012

These are great! Though I was only able to make 17 rather than 32 and I used a 3" biscuit cutter and rolled the dough to about 1/8" thick. I had no problems with the preserves oozing out since I put a teaspoon on preserves in the middle. I also rushed the chilling but putting the dough in the freezer for about an hour and then letting it sit for about 10 minutes on the counter. The dough was quite sticky but I just rolled it in a little flour until it wasn't sticky anymore and it worked great. All in all these are delicious and I look forward to making them again and again.

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Stargazermomma

Reviewed: May 5, 2012

Easy, delicious, and pretty! I flute the edges with a fork to seal. I used strawbery preserves. Nice for a dinner party

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Reviewer:

Ann Jurkiewicz

Reviewed: May 5, 2012

Amazing!! I used apple pie filling with extra cinnamon. I made these for work and they were gone before the afternoon was over! The crust is very light and is a nice balance to the sweet filling. Make extra as these will be very popular.

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Reviewer:

MaryC104

Reviewed: May 2, 2012

Very good and easy to make!

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Reviewer:

orchid_blossom

Reviewed: Mar. 4, 2012

Made exactly as recipe stated. I didn't care too much for the preserve filling and it leaked all over the place. I think the one reviewer had a good suggestion in cooking down the preserves a bit before baking. I crimped pretty well and didn't overstuff and they still leaked out. I think next time I will use apple pie filling. I think that would be fabulous. The dough was very easy for me to work with. I didn't have any sticking problems as some reviewers have stated. Very unusual to use cream cheese, but it turned out great.

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Reviewer:

SELUNE13

Cooking Level: Expert

Living In: Troy, Illinois, USA

Reviewed: Jan. 22, 2012

This recipe is perfect. I'm not exaggerating when I say that everyone that tries it loves it!! Thanks!

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Reviewer:

Cfreni

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

Reviewed: Jan. 13, 2012

Amazing! I filled some with cheese and hot dog, cheese and ham, nutella, raspberry jam from trader joe's, pepperjack cheese. All were wonderful. The only combo i didn't like was chocolate and peanut butter. These are also great frozen, and baked when company comes by. A very good last minute appetizer. Definite crowd pleaser. Got rave reviews from everybody!

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