OREO Empanadas

Time2h 3min
Makes12 servings


  • 1 pkg. brick cream cheese, (8 oz.), softened
  • 0.5 cup sugar
  • 0.5 tsp. vanilla
  • 1 egg, beaten, divided
  • 6 OREO Cookies, divided
  • 1 pkg. frozen puff pastry, (17.3 oz.) (2 sheets), thawed
  • 1 tsp. water

Putting it together

  1. 1.Heat oven to 400°F.
  2. 2.Beat cream cheese and sugar in small bowl with mixer until blended. Add vanilla and 2 Tbsp. egg; mix well. Coarsely chop 5 cookies; stir into cream cheese mixture. Refrigerate until ready to use.
  3. 3.Roll out 1 pastry sheet on lightly floured surface to 13x9-inch rectangle. Cut into 6 rounds with 4-inch cookie cutter. Repeat with remaining pastry sheet. Prick pastry rounds in several places with fork. Mix remaining egg and water until blended; brush onto edges of pastry rounds.
  4. 4.Spoon 1 heaping tsp. cream cheese mixture into center of each round; fold in half. Seal edges with fork.
  5. 5.Place on parchment-covered baking sheet; brush with remaining egg wash. Finely crush remaining cookie, sprinkle over empanadas.
  6. 6.Bake 15 to 18 min. or until golden brown. Cool completely. Refrigerate 1 hour.

Tips and Tricks

Note: Empanadas can be refrigerated up to 24 hours before serving.
Size Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.

Nutritional Information

Makes 12 Servings