Fruit Empanadas

  • Servings: 5
  • 1/2 Cup Gold ’n Soft® Vegetable Oil Spread
  • 1 (3 Oz.) package cream cheese
  • 1 Cup AP flour sifted
  • 1 Cup Fruit Preserves
  • 1/3 Cup White Sugar
  • 1 Teaspoon Cinnamon

The Day before: Cream Gold ’n Soft® Vegetable Oil Spread and cream cheese until smooth. Beat in flour.

Shape the dough into a smooth ball, wrap in saran wrap, refrigerate overnight.

At baking time: preheat oven at 375 F. Remove dough and roll out chilled.

Cut dough into 3 or 4 inch rounds with cookie cutter. Place a small spoonful of fruit into center, moisten edges and pinch into half moon shape.

Bake on a greased cookie sheet 20 minutes. Immediately roll in sugar and cinnamon. Serve warm.