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OREO Empanadas

OREO Empanadas

Prep time30 min
Total time2hr 3min
ServingsMakes 12 servings.
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla
  • 1 egg, beaten, divided
  • 6 OREO Cookies, divided
  • 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
  • 1 tsp. water
  • Heat oven to 400°F.
  • Beat cream cheese and sugar in small bowl with mixer until blended. Add vanilla and 2 Tbsp. egg; mix well. Coarsely chop 5 cookies; stir into cream cheese mixture. Refrigerate until ready to use.
  • Roll out 1 pastry sheet on lightly floured surface to 13x9-inch rectangle. Cut into 6 rounds with 4-inch cookie cutter. Repeat with remaining pastry sheet. Prick pastry rounds in several places with fork. Mix remaining egg and water until blended; brush onto edges of pastry rounds.
  • Spoon 1 heaping tsp. cream cheese mixture into center of each round; fold in half. Seal edges with fork.
  • Place on parchment-covered baking sheet; brush with remaining egg wash. Finely crush remaining cookie, sprinkle over empanadas.
  • Bake 15 to 18 min. or until golden brown. Cool completely. Refrigerate 1 hour.
Recipe Tips
  • Note
    Empanadas can be refrigerated up to 24 hours before serving.
  • Size Wise
    Sweets can be part of a balanced diet but remember to keep tabs on portions.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 22g 
   Saturated fat 8g 
   Trans fat 0.5g 
Cholesterol 40mg 
Sodium 190mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 12g 
Protein 4g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron6 %DV

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