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Apple Cinnamon Empanadas

Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of Carnation hot chocolate, these make a wonderful breakfast as well!

Type: Fruit
Serves: 36 people
Cooking Time: 15 minutes

Recipe Ingredients

2   Stouffer's harvest apples - (12 oz ea) - cooked according to package directions and chilled
1 packet  Cream cheese - (8 oz) - softened
1/4 cup 49g / 1.7ozGranulated sugar
1 teaspoon 5mlVanilla extract
1/2 cup 99g / 3.5ozGranulated sugar
1 teaspoon 5mlGround cinnamon
1   Frozen roll dough - (36 count) - defrosted according to package directions
1/4 cup 59mlMilk
1/3 cup 65g / 2.3ozButter - melted

Recipe Instructions

Lightly grease 2 baking sheets. Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine 1/2 cup sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon escalloped apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside. Preheat oven to 375 degrees. Bake for 15 minutes or until golden brown; serve warm.

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4 (3 votes)

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