Desserts

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.

time

prep:

25 min

total:

43 min

servings

total:

7 servings, 2 empanadas each

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What You Need

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. brown sugar

tsp. flour

1/4

cup PLANTERS Dry Roasted Peanuts, chopped

ready-to-use refrigerated pie crust (1/2 of 14.1 oz. pkg.)

1/4

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

Size-Wise

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.)