Cream Cheese Empanadas Recipe

Flaky, golden homemade cream cheese empanadas with a creamy, sweet filling. Perfect for breakfast, dessert, or a cozy afternoon snack — ready in just 45 minutes using simple ingredients!

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Course: Dessert, Snack

Cuisine: Latin American, Mexican, Puerto Rican

Prep Time: 25

Cook Time: 25

Chill Time: 30

Total Time: 1 20

Servings: empanadas

Calories: 270kcal

Cost: $6

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.

Nutrition