Strawberry Empanadas
CATEGORIES
INGREDIENTS
- 1/4 cup Cream Cheese
- 4 Tablespoons light brown shugar, divided
- 2/3 cup coarsely chopped fresh strawberries
- 1 8-count pkg refrigerated crescent rolls
- 2 tablespoons butter, melted
DIRECTIONS
- Preheat oven to 350.
- Blend cream cheese and 2 tablespoons brown sugar in a bowl. Fold in the strawberries.
- Unroll the crescent roll dough divide into four rectangles and seal the two perferated pieces together to make a complete rectangle.
- Divide strawberry mixture among the four pieces, spooning onto the bottom half of the rectangle. Fold dough over and crimp edges. Bake rolls according to package.
- Brush the backed empanadas with melted butter and dust with remaining sugar before serving.
- Source: Inter Courses: an aphrodisiac cookbook