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Peanut Butter & Jelly Empanadas

photo by:kraft
Fans of peanut butter and jelly will love these luscious empanadas made with a creamy chopped peanut filling and served with warmed strawberry preserves.
25 min
43 min
7 servings, 2 empanadas each

What You Need

oz.   (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Tbsp.  brown sugar
tsp.  flour
cup  PLANTERS Dry Roasted Peanuts, chopped
 ready-to-use refrigerated pie crust (1/2 of 14.1 oz. pkg.)
cup  strawberry preserves, warmed

Make It

HEAT oven to 350°F.

MIX cream cheese, sugar and flour until blended; stir in nuts. Set aside.

ROLL out crust into 15-inch circle on lightly floured surface; cut into 14 (3-1/2-inch) circles, rerolling crust scraps if necessary. Spoon about 1 tsp. cream cheese mixture onto center of each circle. Brush pastry edges with water. Fold in half; seal edges with fork. Place empanadas on foil-covered baking sheet; brush with water.

BAKE 15 to 18 min. or until golden brown. Serve with preserves.

Kraft Kitchens Tips

Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
Assemble empanadas as directed. Place in resealable plastic freezer-weight bag and freeze up to 3 months. When ready to serve, bake at 350°F for 25 to 30 min. or until golden brown. (No need to thaw before baking.)
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