These are fun to make and supergreat for a fall mexican food party. And I think Dresch-approved? (derived from this and this.)
4 baking apples
1 1/3 cups sugar
about 1 tablespoon of cinnamon
a pinch of nutmeg
1/2 cup butter (softened)
3 oz of cream cheese
1 cup flour
Make the dough the night before:
Mix butter and cream cheese and then mix in flour. Roll into a ball. Leave over night in the fridge.
The next day:
Take dough out of fridge 1/2 hour before making. Mine was still hard after this, so I softened it in the food processor with a little warm water.
Making the filling:
1. Peel, core and chop apples into little pieces.
2. Mix with one cup sugar and a tsp. of cinnamon and dash of nutmeg.
3. Cook over medium heat for about 15 minutes or until soft. Cool.
Making the empanadas:
1. Roll out dough on floured surfaces and cut into little 3-4 inch discs. I didn't have a cookie cutter so used the bottom of a 28 ounce can of tomatoes.
2. Add a small spoonful of filling to the center of each and moisten the dough around the filling with a little water. Seal together into mini pie.
3. Bake for about 15 minutes.
4. Roll warm empanadas in cinnamon sugar and done!