-
Preheat oven to 375 degrees and lightly grease a baking sheet.
-
In a mixer bowl combine cream cheese and butter until well blended.
-
Scrap down sides to fully incorporate.
-
Add the flour and salt. Mix well.
-
Turn the dough out onto a lightly floured surface and gently knead for about 1 minute.
-
Wrap in plastic wrap and refrigerate for at least 20 minutes.
-
On a lighlty floured surface, roll out dough to 1/4 inch thick.
-
Divide dough and roll out each piece to 1/8 inch thick.
-
Using a glass, circle cookie cutter or knife cut desired rounds.
-
Larger for empanadas or smaller circles for empanaditas.
-
Add cajeta with spoon.
-
Fold over dough and seal or crimp tightly with fingers or fork.
-
Arrange on baking sheet and place in fridge for 20 minutes (helps to prevent cajeta from seeping)
-
Brush tops with egg wash.
-
Combine sugar and cinnamon and sprinkle over empanadas.
-
Bake 12- 17 minutes for larger empanadas/ 10-13 for empanditas, rotate pan