Recipe Categories
Tex Mexican
Empanada & Empanadillas

Granny's Apple Cinnamon Empanadas

2 pkt Stouffer's harvest apples - (12 oz ea) cooked according 
    to package directions and chilled 
1 pkt cream cheese - (8 oz) softened 
1/4 cup granulated sugar 
1 tsp vanilla extract 
1/2 cup granulated sugar 
1 tsp ground cinnamon 
1 pkt frozen roll dough - (36 count) defrosted according 
    to package directions 
1/4 cup milk 
1/3 cup butter melted 

 Method : 
Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine 1/2 cup 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 escalloped 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. Set aside.
Preheat oven to 375 degrees.
Bake for 15 minutes or until golden brown; serve warm.
This recipe yields 36 empanadas.
 

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