Apple Cinnamon Empanadas

Apple Cinnamon Empanadas
Makes:
36
empanadas
Prep Time:
60
minutes
Total Time:
75
minutes
based on 7 reviews
13
Serve these Apple Cinnamon Empanadas warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Great for breakfast too!

In this recipe:

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Ingredients:

  • 2 packages (12 ounces each) STOUFFER'S Harvest Apples, prepared according to package directions, chilled
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 package (36-count) frozen roll dough, defrosted according to package directions
  • 1/4 cup milk
  • 1/3 cup butter, melted

Directions:

PREHEAT oven to 375° F. Lightly grease 2 baking sheets.

COMBINE cream cheese, ¼ cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

PLACE dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

BRUSH each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

BAKE for 15 minutes or until golden brown; serve warm.


Reviews:

Review This Recipe

Great...but needed help finding the ingredients

 Star(s)

Claire from NJ

This recipe was delicious once I got around to making it, since I had trouble finding the Stouffer's Harvest Apples and the frozen roll dough. I ended up using my favorite apple pie recipe and the refrigerated grand size flaky biscuits split in half (for a serving a 8 biscuits, I made 16 empanadas).

Read More Reviews

Review This Recipe
  •  Star(s)

    =)

    peter coffey from chair

    good.

  •  Star(s)

    Rave reviews

    Miss B from Charleston, SC

    I made these for Thanksgiving and the entire family loved them. They ate them for dessert and for breakfast. It was a little hard to work with the roll dough so I'm thinking of trying something else next time but there will definitely be a next time!

  •  Star(s)

    Awesome recipe!

    VeggieGirl from

    We have a monthly cooking club where a theme is chosen. We made this for the Mexican theme and it was excellent. Everyone loved them. The only word of caution is that you can't prepare these in advance. I thought that I could make them and bake them and, once I arrived at our cooking club, throw them in the oven. I didn't take into consideration that the dough would rise again so they got really puffy by the time I baked them. It didn't change the flavor, but they didn't look as nice. I'm not sure if they would hold up well if I had baked them and took them along either so...

  •  Star(s)

    For school

    Jena from Lincoln

    During my freshman year at high school, I had to make a Mexican food for a project. When I found the apple cinnamon empanadas, they looked so good I had to make them. When I brought them to class, everybody loved them and wanted more. They all said that they were the best out of all the food that was brought. So I tried one when I got home, and found out for myself that they really were good.

  •  Star(s)

    Great...but needed help finding the ingredients

    Claire from NJ

    This recipe was delicious once I got around to making it, since I had trouble finding the Stouffer's Harvest Apples and the frozen roll dough. I ended up using my favorite apple pie recipe and the refrigerated grand size flaky biscuits split in half (for a serving a 8 biscuits, I made 16 empanadas).

  •  Star(s)

    Delicous. We could live on them.

    Megan, Chelsea and Courtney from Center Valley

    We made them for a mexican party. We had some extra so we chowed down. We couldn't beleive how good they were. And we are going to Maine in a couple of weeks and we don't know if we can live without them for a week or so. So we are making them for our trip. If it wasn't for you guys making this recipe up then something would definetly be missing in our stomachs. People you don't know what you are missing! And beleive me it will probably be a big hit. It was for us. And now instead of saying I bet you a $1.00 we say I bet you an Empanada! We just love these. And not to get you wrong we do eat healthy stuff not just these even though we do eat them alot!

  •  Star(s)

    Excellent!

    Chelsey from

    This recipe was terrific! I did it for Cinco de Mayo at my school and everyone in my class loved it. I would definatly recommend this to everyone!

Nutrition Facts

Serving Size: 36/36 of recipe

Servings Per Recipe: 36 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Apple Cinnamon Empanadas

    Ingredients

    • 2 packages (12 ounces each) STOUFFER'S Harvest Apples, prepared according to package directions, chilled
    • 1 package (8 ounces) cream cheese, softened
    • 3/4 cup granulated sugar, divided
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 package (36-count) frozen roll dough, defrosted according to package directions
    • 1/4 cup milk
    • 1/3 cup butter, melted

     

    Directions

    PREHEAT oven to 375° F. Lightly grease 2 baking sheets.

    COMBINE cream cheese, ¼ cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

    PLACE dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

    BRUSH each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

    BAKE for 15 minutes or until golden brown; serve warm.

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