Strawberry Empanadas Recipe (with Variations)

By cwyorkiex3

Empanadas are filled pastries that are normally semi-circular and fairly small because they are meant to be tasty hand held snacks. Once you have made these treats you can experiment with various fillings.
One variation on this makes one of the most famous Mexican desserts recipes of all time: the empanada de piña, or pineapple empanada. To make a pineapple version, simply fill the empanada with pineapple preserves in place of the strawberry mixture here. Or try dulce de leche, apple filling... whatever floats your boat!

Ingredients

• 1/2 cup butter, softened
• Pinch of salt
• 3 ounce cream cheese
• 1 cup sifted all-purpose flour
• 1 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 2 cups chopped strawberries
• Confectioners' sugar, for rolling; or
• 3 tsp. of cinnamon mixed with 3 tbsp. granulated sugar, for rolling

Details

Adapted from divinedinnerparty.com

Preparation

Step 1

1. Cream the butter and cream cheese until smooth. Slowly mix in the flour.

2. Shape your dough into a smooth ball and wrap in plastic. (Very often, Mexican desserts recipes like this one are served at the holidays because they can be started the day before. This dough can be refrigerated overnight or it will keep for up to a week.)

4. In a medium-sized pot place the fruit and 1 cup sugar over medium low heat. Dissolve the sugar and let the mixture reduce slowly to create your own version of jam. This mixture should reduce by approximately half when it is ready. (Try other fruits besides strawberries-- or mix several different kinds!)

5. When you are ready to bake remove the dough from the refrigerator and allow it to sit at room temperature 30 minutes before trying to roll it out.

6. Preheat oven to 375 degrees F (190 degrees C).

7. Roll chilled dough out on a floured surface until it is thin. Cut circles with a 3 or 4 inch round cookie cutter. Place a small spoonful of fruit jam in center of each round. Moisten the edges with water.

8. Fold the round over and press edges together.Take a fork and dip in flour and press along edge to seal.Make a couple of pricks in dough not large.Small enough to let steam out. Bake on ungreased cookie sheet 15 to 20 minutes. Remove from baking sheet and roll in traditional sugar and cinnamon mixture or confectioners' sugar.