Food recipes
Sweet Empanaditas
Sweet Empanaditas Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched pineapple, raw, all varieties sugars, granulated spices, cinnamon, ground Directions: Combine butt...
Sweet Empanaditas
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
sugars, granulated
spices, cinnamon, ground
Directions:
Combine butter and cream cheese in a large bowl.
Beat until light and fluffy.
Gradually add flour, beating on low speed until combined.
Gather mixture into a ball and divide in half.
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper or nonstick foil; set aside.
On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.
Using a round 3 to 3 1/2 inch cookie cutter, cut out dough.
place about 1 teaspoon of the jam in the center of each round.
Moisten edges of dough with water.
Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.
Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.
In a small bowl, combine sugar and cinnamon.
While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool.
Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
sugars, granulated
spices, cinnamon, ground
Directions:
Combine butter and cream cheese in a large bowl.
Beat until light and fluffy.
Gradually add flour, beating on low speed until combined.
Gather mixture into a ball and divide in half.
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper or nonstick foil; set aside.
On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.
Using a round 3 to 3 1/2 inch cookie cutter, cut out dough.
place about 1 teaspoon of the jam in the center of each round.
Moisten edges of dough with water.
Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.
Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.
In a small bowl, combine sugar and cinnamon.
While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool.
Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.