Super easy dessert, using refrigerated pie crusts, any flavor jam (including sugar-free) and an egg. You can sprinkle the tops with cinnamon and/or sparkling sugar before baking.
|
FRUIT JAM EMPANADAS
about 1/2 to 3/4 cup any flavor jam or preserves (with sugar or sugar-free)
2 refrigerated pie crusts
1 large egg, lightly whisked
OPTIONAL : coarse or Sparkling sugar ~and/or~ cinnamon
NOTE: If you don't have coarse/Sparkling sugar, you can dust them with powdered sugar after they've cooled. ** Or, you can sprinkle with regular white Splenda before baking (sugar-free) **
***
Pre-heat oven to 375. Line baking sheet(s) with parchment paper.
Unfold crusts and roll out so it's thinner and about 12-14" long. Using a 4" round cookie or biscuit cutter (I used a 4" plastic jar lid), cut out about 8 circles from each pie crust, putting each circle right next to the other one (or cut into 4" squares for turnovers ~ or 4x8" rectangles for hand pies). ** You can mash together the leftover dough and roll that out to make more (or just brush with egg and sprinkle with sugar for little sugar pastry bites).
Put about 1-2 tsp. jam in center of one side of each of the circles. Brush all of the edges of the dough with some of the egg, fold in half, and press with a fork to seal.
Put the empanadas on the prepared baking sheet. Brush with the rest of the egg and sprinkle with the sugar and/or cinnamon. Bake until golden brown, 12 to 15 minutes. Makes about 16 (depends on how much you roll out the pie crust)