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OREO Empanadas

12 servings
Clock2h 3min Cook

Ingredient List

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla
  • 1 egg, beaten, divided
  • 6 OREO Cookies, divided
  • 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
  • 1 tsp. water

Nutritional Information

Calories330
Total fat22g
Saturated fat8g
Trans fat0.5g
Cholesterol40mg
Sodium190mg
Total Carbohydrate29g
Dietary fiber1g
Total sugars12g
Protein4g
Calcium2% DV
Iron6% DV
  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.