OREO Empanadas

Name: OREO Empanadas
Prep time: 30 min
Total time: 123 min
Yield: 12
Ingredients: 1 pkg. brick cream cheese, softened; ½ cup sugar; ½ tsp. vanilla; 1 egg, beaten, divided; 6 OREO Cookies, divided; 1 pkg. frozen puff pastry (2 sheets), thawed; 1 tsp. water

Make ahead these delicious dessert empanadas up to a day before you want to serve them. Rounds of puff pastry are filled with an OREO Cookie and cream cheese mixture.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

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

Directions

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.