This recipe for peach cobbler is delicious, simple, and a favorite with our eight-person family. Up to 5 cups of peaches may be used.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 empanadas |
Ingredients
- 1 cup butter
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 4 small apples – peeled, cored, and cut into small cubes
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
- Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
- Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
- Arrange empanadas on the prepared baking sheet.
- Bake in the preheated oven until dough is golden, about 15 minutes.
- The number of empanadas you get depends upon how thick you roll them out and how thin you stretch them over the filling.
- Baking time depends on your oven and altitude.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 198 mg |
| Sugars | 15 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out perfectly! I thought the dough was a little weird — kind of sticky. I thought I measured the butter wrong or something. I did add a tiny bit of baking soda and a pinch of salt to the flour. But — as you roll it out on a floured surface, it’s so soft and easy to work with. I filled some with the apple filling and some with pumpkin pie filling. The dough is so light and melts in your mouth!! I’m going to have fun using this as a base dough and see how many fillings I can come up with. Thanks!!
They’re pretty good! I reccomend another apple though. I ran out of filling!
Apples never reached an applesauce consistency. Good thing I diced them small. They were tasty but not enough filling. Thank you for the recipe.