Ingredients
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese
- 1 cup sifted all-purpose flour
- 1 cup fruit preserves
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon

Filling
- 4 apples (2 gala, 2 granny smith)
- 1/2 cup water
- 3/4 cup sugar
- 3 tbsp flour
- 2 tsp cinnamon
- 1 tsp nutmeg

Directions:

DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in cling wrap and refrigerate overnight.

FILLING: Peel, core and chop apple into thin slices. Bring all ingredients to a rolling boil. Stir until most of the liquid has evapourated and sauce has thickened.

1. Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

2. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

3. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.



























































Notes: Dough can be frozen or refrigerated for up to 5 days.

Adapted from: All Recipes Empanadas