7
Jul
Posted on 2009 under Snacks |
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Did you know that Spanish colonists introduced South America to the Empanada? You do now! After having adopted the tasty empanada, South Americans have made it their own by filling them with various flavors that come in all sorts of shape and sizes. That’s enough history; now let’s start enjoying this tasty piece of history! This Honey Nut and Fruit Empanada recipe is a sweet variation of dried fruits and pecans—and definitely yummy!
| 1/2 cup chopped dried mixed fruit |
| 1/3 cup chopped PLANTERS Pecans |
| 2 Tbsp. honey |
| Pastryfor 1-layer 9-inch pie |
| 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened |
| 1 egg, lightly beaten |
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| COMBINE fruit, pecans and honey in small saucepan. Cook on medium-low heat 3 min. Remove from heat; set aside. |
| ROLL out pastry on a lightly floured surface area to 1/8-inch thickness. Cut pastry into 18 circles using 3-inch cookie cutter, rerolling pastry scraps as necessary. Spoon 1-1/2 tsp. of the fruit mixture and 1/2 tsp. of the cream cheese onto center of each pastry circle. Brush circle edges with egg; fold in half and press edges together with fork to seal. Cut small slit in top of each with sharp knife. Place on foil-covered baking sheet; brush with any remaining egg. |
| BAKE 20 to 25 min. or until golden brown. Serve warm or cooled. |
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