Cream the butter with the cream cheese, then beat in the flour. Shape the dough into a ball and wrap it in plastic wrap or foil. Chill it overnight or for up to a week. Take the dough ball out of the refrigerator and leave it for half an hour to reach room temperature. Preheat oven to 375 degrees. Roll the dough out thinly on a floured surface. Cut disks with a 4-5 inch cookie cutter. Put a teaspoonful of filling in the middle of each disk, moistening the edges with some water. Fold the dough disks over and press the edges together, use a fork to seal the edges. Beat egg with 1 tbsp of water. Brush egg wash over each of the sealed empanadas to aide in browning. Bake for about 18 minutes on an ungreased cookie sheet. While baking mix the sugar and cinnamon together. Take the empanadas out of the oven and roll in the sugar and cinnamon mixture and place on a wire rack to cool.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 143 (60%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 65.5mg||20 %|
|Sodium 124mg||4 %|
|Potassium 47mg||1 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 20.4g|
|Protein 3.4g||5 %|
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Calories per serving: 238
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