Sweet cherry filling wrapped in a delightful cream cheese crust. Heaven in a little hand held pie. Make these for Cinco de Mayo or wait until May 8th, National Empanada Day. Who knew there were such great national days to celebrate all about food?!
Make the dough ahead of time and flatten in to a disc shape before placing in the fridge. This dough will need to chill a bit before rolling it out and making the empanadas. I have a great little video on FaceBook explaining the magic behind chilled dough. You don’t want to skip that step with these. The crust should be tender and flaky and light. And……cream cheese in the dough….YES PLEASE!
Just like when I made the Apple Pie Taquitos, I used the lid to a food container from my fridge to cut this dough. I don’t happen to have a round cookie cutter (I love the fun shapes instead) so I had to improvise.
This picture is a tad deceiving, that is only 1 Tbsp of cherry pie filing in each circle. if you over fill it, they will not seal well and the dough won’t cook up light and crisp. So, go easy on the filling.
You can seal up the edges using a fork, but I used my fingers and just kind of rolled and folded the dough along the edges as I would when sealing up a double crust pie. Even if these don’t look perfect, they will taste amazing. I promise!
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