Recipes

Ingredients

Blackberry Filling:

1/2 cup sugar

3 tablespoons cornstarch

1 can Oregon Blackberries, drained, reserve syrup

Cream Cheese Filling:

1 package (8 ounce) cream cheese, softened

2 tablespoons milk

1/4 cup sugar

1 teaspoon vanilla

Empanadas:

1 package (48 ounce) frozen bread roll dough, thawed

1/4 cup milk

1/3 cup melted butter or margarine

1/2 cup granulated sugar

Instructions

Blackberry Filling:
Combine sugar and cornstarch in a small saucepan. Gradually add reserved blackberry syrup. Cook and stir over medium heat until thickened. Add reserved blackberries. Let stand until cool.

Cream Cheese Filling:
In a small bowl, beat all ingredients until light and fluffy.

Empanadas:
Preheat oven to 375 degrees F. Place a thawed roll onto lightly floured surface and roll into a 4-inch diameter circle. Spoon about 1 tablespoon each of the blackberry and cream cheese filling on the lower half of circle. Brush edges with milk, fold dough in half and seal by crimping edges with tines of fork. Repeat with remaining dough pieces. Brush each empanada with butter or margarine and sprinkle with sugar. Place on greased cookie sheet and let rise until almost double in size, about 30 to 45 minutes. Bake for 15 minutes.

Makes 36 empanadas.