Apple Cinnamon Empanadas Recipe - Cooking Index
Apple Cinnamon Empanadas Recipe - Cooking Index
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| 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 / 1.7oz | Granulated sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1 | Frozen roll dough - (36 count) - defrosted according to package directions | |
| 1/4 cup | 59ml | Milk |
| 1/3 cup | 65g / 2.3oz | Butter - melted |
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.
Source:
"Breakfast Recipes at http://www.cooksrecipes.com"
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