1. Preheat oven to 350°; line rimmed baking pan with parchment paper. Soften pie crust as label directs. In small bowl, stir cheese, 1 tablespoon sugar and cinnamon. Makes about 1/4 cup.
2. In small bowl, whisk egg. Dust work surface with flour. Unroll pie crust. With 3-inch diameter round cookie cutter or glass, cut 8 circles from dough; gather dough, roll out and cut 4 circles. Place 1/2 teaspoon guava paste and 1 teaspoon cheese mixture in center of each circle. Brush 1 side of dough edges with egg; fold dough over filling to enclose. Seal edges with fork; place on prepared pan.
3. Brush empanadas with egg; sprinkle with remaining 2 teaspoons sugar and bake 20 minutes or until golden brown. Makes 12 empanadas.
- 10 g Total fat
- 4 g Saturated fat
- 29 mg Cholesterol
- 193 mg Sodium
- 24 g Carbohydrates
- 0 g Fiber
- 9 g Sugars
- 7 g Added sugars
- 3 g Protein
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Nutritional Information
- 10 g Total fat
- 4 g Saturated fat
- 29 mg Cholesterol
- 193 mg Sodium
- 24 g Carbohydrates
- 0 g Fiber
- 9 g Sugars
- 7 g Added sugars
- 3 g Protein
Directions
1. Preheat oven to 350°; line rimmed baking pan with parchment paper. Soften pie crust as label directs. In small bowl, stir cheese, 1 tablespoon sugar and cinnamon. Makes about 1/4 cup.
2. In small bowl, whisk egg. Dust work surface with flour. Unroll pie crust. With 3-inch diameter round cookie cutter or glass, cut 8 circles from dough; gather dough, roll out and cut 4 circles. Place 1/2 teaspoon guava paste and 1 teaspoon cheese mixture in center of each circle. Brush 1 side of dough edges with egg; fold dough over filling to enclose. Seal edges with fork; place on prepared pan.
3. Brush empanadas with egg; sprinkle with remaining 2 teaspoons sugar and bake 20 minutes or until golden brown. Makes 12 empanadas.