There's something magical about biting into a warm, golden empanada filled with sweet, creamy goodness. If you've been searching for a cream cheese empanadas recipe that actually works, you're in the right place. I've made these countless times for family gatherings, and they disappear within minutes every single time.
These sweet cream cheese pastries are perfect for anyone who wants a simple dessert that looks impressive but doesn't require fancy skills. Whether you're hosting a party or just craving something sweet, this easy dessert empanadas recipe will become your new favorite. The flaky, buttery pastry paired with smooth cream cheese filling creates the perfect balance that keeps everyone coming back for seconds.
Why This Sweet Pastry Deserves a Spot in Your Recipe Collection
Making homemade empanadas might sound intimidating, but this cream cheese empanadas recipe breaks everything down into manageable steps. Latin dessert empanadas have been enjoyed for generations across different cultures, from Mexican cream cheese empanadas to Puerto Rican empanadas de queso crema. What makes them special is their versatility; you can fill them with almost anything your heart desires.
These baked cream cheese turnovers work beautifully for breakfast, dessert, or as a sweet snack with coffee. The beauty of this cream cheese empanadas recipe lies in its simplicity. Unlike complicated pastries that require precise techniques, these flaky cream cheese hand pies are forgiving and fun to make. Plus, they pair wonderfully with a hot cup of coffee or tea, making them ideal for morning gatherings or afternoon treats.
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Ingredients
For the Empanada Dough:
- All-purpose flour
- Cold butter, cubed
- Egg
- Cold water
- Sugar
- Salt
For the Cream Cheese Filling:
- Cream cheese, softened
- Sugar
- Vanilla extract
- Egg yolk
For Assembly:
- Sugar mixed with cinnamon (optional topping)
- Egg, beaten
See recipe card for quantities.
Instructions
Preparing Your Empanada Dough From Scratch
- Mix the flour, sugar, and salt in a large bowl.
- Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
- Beat the egg with cold water in a small bowl.
- Pour the egg mixture into the flour mixture and stir until a dough forms.
- Knead the dough gently on a floured surface for about 2 minutes until smooth.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes while you prepare the filling.
Creating the Perfect Creamy Dessert Empanada Filling
- Beat the softened cream cheese in a bowl until smooth and fluffy.
- Add the sugar and vanilla extract, mixing until well combined.
- Stir in the egg yolk until the filling becomes creamy and uniform.
- Set aside in the refrigerator until ready to use; this helps the filling stay firm during assembly.
Shaping Your Mini Cream Cheese Empanadas
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a floured surface to about ⅛ inch thickness.
- Cut circles using a 4-inch round cutter or a glass.
- Place about 1 tablespoon of cream cheese filling in the center of each circle.
- Fold the dough over to create a half-moon shape.
- Press the edges together firmly, then crimp with a fork to seal completely.
- Place the sealed empanadas on the prepared baking sheet.
Baking to Golden Perfection
- Remove from the oven and let them cool for 5 minutes before serving; this allows the filling to set slightly.
- Brush each empanada with beaten egg to create that golden, glossy finish.
- Sprinkle with cinnamon sugar if desired for extra sweetness.
- Bake for 20-25 minutes until the empanadas turn golden brown and crispy.
Expert Cooking Tips
- Temperature Matters: Keep your butter and water cold when making the dough. Cold ingredients create steam pockets during baking, resulting in that desirable flaky texture. If your kitchen is warm, pop the flour in the freezer for 10 minutes before starting.
- Don't Overfill: It's tempting to add more filling, but overfilling makes sealing difficult and can cause leaks during baking. One tablespoon is the sweet spot for standard-sized empanadas.
- Seal Properly: Moisture is the enemy of a good seal. Keep the edges of your dough circles dry before folding. If needed, brush the edges with a tiny bit of water to help them stick, but don't overdo it.
- Rest the Dough: That 30-minute chill time isn't optional. Resting allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
- Even Thickness: Roll your dough evenly to ensure uniform cooking. Thin spots can burn while thick areas stay undercooked. Aim for consistent ⅛-inch thickness throughout.
- Fork Crimping Technique: Press firmly when crimping with a fork. A light touch won't seal properly, and your filling might escape. Some bakers dip the fork in flour to prevent sticking.
- Egg Wash Precision: Apply egg wash carefully, avoiding the crimped edges where it can glue the layers together and prevent proper flaking.
Recipe Variations & Substitutions
Sweet Fruit Variations
- Transform your basic cream cheese empanadas recipe into something extraordinary by adding fruit. Strawberry cream cheese empanadas are made by folding diced fresh strawberries into the filling. For guava and cream cheese empanadas, add 2-3 tablespoons of guava paste to the cream cheese mixture. Pineapple cream cheese filling works beautifully; just drain canned crushed pineapple thoroughly before mixing it in.
- Try blueberry cream cheese empanadas by adding fresh or frozen blueberries (thawed and drained). For chocolate lovers, Nutella cream cheese empanadas are irresistible; simply swirl a teaspoon of Nutella into each empanada before sealing.
Dietary Modifications
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
- Vegan Version: Use vegan cream cheese, replace butter with coconut oil, and substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Lower Sugar: Reduce sugar in both dough and filling by half, or use a sugar substitute like erythritol.
- Air Fryer Method: For air fryer empanadas, cook at 350°F for 10-12 minutes, flipping halfway through. They come out extra crispy with less oil.
Dough Alternatives
- Short on time? Use empanadas with puff pastry instead of homemade dough. Simply thaw store-bought puff pastry, cut circles, fill, and bake according to package directions. Pie crust also works in a pinch, though the texture will be different from traditional empanada dough.
Equipment Recommendations
- Rolling Pin: A good rolling pin ensures even dough thickness; a French-style pin without handles gives you better control.
- Round Cookie Cutter (4-inch): Creates perfectly uniform circles; a drinking glass works as a budget alternative.
- Pastry Cutter or Fork: Essential for working butter into flour and crimping edges.
- Baking Sheet: A heavy-duty baking sheet prevents burning; line with parchment paper for easy cleanup.
- Pastry Brush: Applies egg wash evenly for that professional golden finish.
- Mixing Bowls: At least two medium bowls for dough and filling preparation.
- Stand Mixer (Optional): Speeds up the process, especially for the filling, but hand mixing works perfectly fine.
Storage & Meal Prep Tips
Refrigerator Storage
- Store baked empanadas in an airtight container in the refrigerator for up to 5 days. Let them cool completely before storing to prevent condensation, which makes them soggy. Reheat in a 350°F oven for 8-10 minutes to restore crispiness.
Freezing Instructions
- These freeze beautifully, both before and after baking. To freeze unbaked: Arrange shaped empanadas on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
- To freeze baked: Cool completely, then freeze in a single layer before transferring to containers. Reheat from frozen at 350°F for 15 minutes.
Make-Ahead Tips
- Prepare the dough and filling up to 2 days ahead. Keep them refrigerated separately, then assemble and bake when ready. Unbaked, assembled empanadas can sit in the fridge overnight before baking.
Grandma's Golden Secret for Irresistible Empanadas
Here's something most recipes won't tell you: the secret to achieving that restaurant-quality cream cheese empanadas recipe lies in freezing your assembled empanadas for 15 minutes before baking. This quick freeze sets the filling and helps the dough hold its shape better, preventing those frustrating leaks that can ruin a perfect batch.
Another game-changing tip is adding a tablespoon of sour cream to your cream cheese filling. This tiny addition creates an incredibly smooth, tangy filling that tastes like cheesecake inside a pastry. My grandmother always did this, and it's the reason everyone begs for her cream cheese empanadas recipe at every family gathering. The subtle tanginess balances the sweetness perfectly, making each bite absolutely irresistible.
FAQ
What is the best cheese to put in empanadas?
For sweet empanadas, cream cheese is hands-down the best choice because it's smooth, mild, and holds its texture when baked. In this cream cheese empanadas recipe, the cream cheese creates a creamy, cheesecake-like filling that complements the flaky pastry perfectly. For savory empanadas, queso fresco, mozzarella, or Monterey Jack work well.
Can you make pastry with cream cheese?
Absolutely! Cream cheese pastry is actually quite popular and creates an incredibly tender, flaky dough. Some bakers incorporate cream cheese directly into the empanada dough for extra richness. The fat content in cream cheese works similarly to butter, creating those desirable layers in the pastry. This cream cheese empanadas recipe uses it as filling, but you can definitely add 4 oz of cream cheese to the dough itself for an even richer result.
Do cream cheese empanadas need to be refrigerated?
Yes, because cream cheese is a dairy product, these empanadas should be refrigerated if you're not eating them within 2 hours. Store baked cream cheese empanadas in an airtight container in the fridge for up to 5 days. They're perfectly safe at room temperature during a party or gathering for a couple of hours, but refrigerate any leftovers promptly.
What is the secret to a good empanada?
The secret to a perfect cream cheese empanadas recipe comes down to three things: cold ingredients for flaky dough, proper sealing to prevent leaks, and not overbaking. Keep your butter and water cold, seal the edges firmly with a fork, and watch them carefully in the oven. Remove them when they're golden brown, not dark brown. Also, letting the dough rest before rolling makes it much easier to work with and results in a tender, flaky texture.
Time to Start Your Empanada Journey
Now that you have this foolproof cream cheese empanadas recipe, you're ready to create something truly special in your kitchen. These flaky, sweet pastries are perfect for any occasion, from casual weekend breakfasts to impressive dessert spreads. The best part is how forgiving and adaptable this cream cheese empanadas recipe is; whether you choose strawberry, guava, or classic plain filling, you'll achieve delicious results every time.
Don't stop at just one flavor! Once you've mastered this cream cheese empanadas recipe, try your hand at our Spinach Empanadas Recipe for a savory option that's perfect for lunch, or explore our Tuna Empanadas Recipe for a protein-packed meal. Both recipes use similar techniques, so you'll feel confident tackling them. Happy baking, and don't forget to share your empanada creations with family and friends!
With love from my kitchen to yours
By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Cream Cheese Empanadas Recipe
Cream Cheese Empanadas Recipe
Equipment
- 1 Rolling Pin Ensures even dough thickness
- 1 Round Cookie Cutter (4-inch) A glass can be used instead
- 1 Pastry cutter or fork For cutting butter into flour and sealing edges
- 1 Baking sheet Line with parchment paper
- 1 Pastry brush For applying egg wash
- 2 Mixing bowls Separate bowls for dough and filling
- 1 Stand mixer (optional) Speeds up mixing for the filling
Ingredients
For the Empanada Dough
- 2 ½ cups All-purpose flour Gives structure and flakiness
- ½ cup Cold butter, cubed Essential for flaky texture
- 1 Egg Helps bind the dough
- ⅓ cup Cold water Add more if needed
- 1 tablespoon Sugar Adds subtle sweetness
- ½ teaspoon Salt Balances flavors
For the Cream Cheese Filling
- 8 oz Cream cheese, softened The star ingredient
- ¼ cup Sugar Adjust to taste
- 1 teaspoon Vanilla extract Adds depth of flavor
- 1 Egg yolk Creates creamy texture
For Assembly
- 1 Egg, beaten For golden finish
- 2 tablespoon Sugar Mix with cinnamon
- ½ teaspoon Ground cinnamon Optional topping
Instructions
- Mix flour, sugar, and salt. Cut in butter until coarse crumbs form.
- Add egg and cold water, mix until a dough forms, then knead 2 minutes.
- Wrap dough and refrigerate for 30 minutes.
- Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
- Roll dough to ⅛ inch, cut circles, and fill with 1 tablespoon cream cheese mix.
- Fold, seal with fork, brush with egg, sprinkle with cinnamon sugar.
- Bake at 375°F (190°C) for 20–25 minutes until golden. Cool 5 minutes.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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