Cherry Empanadas

Sweet cherry filling wrapped in a delightful cream cheese crust. Heaven in a little hand held pie.


  • 1 1/2 cup butter, softened
  • 1 package (8oz) cream cheese, softened
  • 3 cups flour, sifted
  • 1 can cherry pie filling
  • 1 cup sugar
  • 1 Tbsp cinnamon


  1. Cream butter and cream cheese together until smooth and creamy. Slowly add in flour and mix well to combine.
  2. Shape dough in to a smooth ball and flatten to a disc shape. Wrap in saran and refrigerate 4-8 hours.
  3. Remove dough from refrigerator and let set on counter 30 minutes.
  4. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  5. In a small bowl, mix sugar and cinnamon together and set aside.
  6. Roll out the dough, using extra flour as needed to prevent sticking.
  7. Cut out circles with a 3-4 inch round cookie cutter or use a lid from a cream cheese or sour cream container like I did.
  8. Place 1 Tbsp filling in center of each circle and fold over to seal the edges with fingers or a fork.
  9. Place on prepared cookie sheet and bake 16-18 minutes until light golden brown.
  10. Immediately roll empanadas in cinnamon sugar mix and let cool.
  11. Enjoy!