I wanted to lighten these up with less fat, so I used margerine instead of butter and I also used a low fat cream cheese in the dough. I kept it in the fridge for 5 days and it was sticky to work with when I rolled it out. I kneaded in another 1/2 cup of flour till it wasn't sticky anymore. I HIGHLY RECOMMEND THAT YOU USE BUTTER FOR THE DOUGH. I makes the dough firm as it gets cold in the fridge. But I must say that these were absolutely delicious! Will definitely make again. I added raspberry and strawberry jam filling. A few things that I learned are 1) If there is too much jam filling it will leak during baking, and 2) roll the enpanada into the sugar/cinnamon mixture BEFORE baking - you get more sugar on the dough and it'll have a nice crunch after it's baked. Thanks for sharing a wonderful recipe, Rosina!
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I wanted to lighten these up with less fat, so I used margerine instead of butter and I also...