OREO Empanadas

Let's whip it up

Prep time:

0 min

Total time:

0 min



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

Nutrition facts

Recipe Tips


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.