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Honey Nut and Fruit Empanadas

Honey Nut and Fruit Empanadas recipe
photo by:kraft
These were wonderful! I sweetened the cream cheese a little by adding a drop of vanilla and some splenda, also I used 1/3 less fat cream cheese to save a few calories and more
posted by
on 11/9/2009
20 min
45 min
18 servings
Magazine Acquisition

What You Need

cup   chopped dried mixed fruit
cup   chopped PLANTERS Pecans
Tbsp.  honey
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
oz.   (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
 egg, beaten

Make It

HEAT oven to 350°F.

COOK and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.

ROLL out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.

BAKE 20 to 25 min. or until golden brown.

Kraft Kitchens Tips

Substitute raisins for the mixed dried fruit.
Make Ahead
Assemble empanadas as directed. Place in airtight container or resealable freezer-weight plastic bag; freeze up to 3 months. When ready to serve, bake in 350°F oven 25 to 30 min. or until golden brown. (No need to thaw before baking.)
These flaky empanadas are equally delicious whether served warm or at room temperature.
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