bakery pudding pies- empanadas my way

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

I love to make these with my crean cheese pie crust. When I make these I like to bake them instead of frying them like the traditional way..These can be filled with your favorit sweet filling..like pudding or prepared pie filling or custard or rice pudding....

★★★★★ 1 Review
serves makes about 6
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For bakery pudding pies- empanadas my way

  • DOUGH:
  • 3 oz
    pkg. cream cheese,softened to room temperature
  • 1/3 c
    margarine, soft
  • 1 c
    all purpose flour
  • 1/8 tsp
    salt (just a pinch)
  • FILLING:
  • 6 oz
    pkg. cook and serve vanilla pudding cooked and cooled(or your favorite flavor)
  • or use
    1 can of prepared pie filling

How To Make bakery pudding pies- empanadas my way

  • 1
    Preheat oven to 350^. Place a piece of parchment paper or non-stick foil on a cookie sheet; set aside.
  • 2
    Make the cook and serve pudding according to package directions..then set aside to cool. Make pie crust..
  • 3
    Dough: Combine the softened cream cheese and margarine, mixing until well blended. Add flour and salt; mix well. Form dough into a 6 balls; chill slightly (5 to 10 minutes).
  • 4
    Roll out each ball into an oval shape (dough will be fragile) and place about two (2) Tablespoons of your prepared pudding or pie filling on half of the oval shape. Fold and seal the sides with a fork. Lightly brush egg wash on topside of the pies. Place the pies on the prepared cookie pan. Top may be sprinkled with cinnamon sugar .
  • 5
    Bake for 15 to 18 minutes or until golden light color. Cool on pan before removing to rack to cool throughly before serving. May be sprinkled with powdered sugar when cool or drizzled with icing.
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