1 3 oz package Philadelphia Cream Cheese
1/2 cup butter
1 cup flour

Mix together the butter and cream cheese. Stir in flour to combine well and form into a ball. Place into a ziploc bag and refrigerate overnight.

Remove dough from refrigerator and allow to sit at room temperature for 30 minutes before rolling out.

Roll out into 3-4 inch circles. Fill one side of circle with empanada filling. Moisten edges lightly with water. Fold dough over filling and press edges together to seal. Bake at 375F degrees 15-20 minutes.

Submitted by: CM