Fans of peanut butter and jelly will love these luscious empanadas made with a creamy chopped peanut filling and served with warmed strawberry preserves.
What You Need
Original recipe yields 7 servings
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. brown sugar
1 tsp. flour
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
1 ready-to-use refrigerated pie crust (1/2 of 14.1 oz. pkg.)
1/4 cup strawberry preserves, warmed
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Let's 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.
Enjoy your favorite foods while keeping portion size in mind.
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.)
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 2 empanadas each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.