Note: this recipe needs to be made a day in advance, or the morning before serving.

Mix into a ball:

1/2 cup butter (softened)

1/3 package of 8 oz (light) cream cheese

1 cup all purpose flours, sifted

Tip: I use a mixer first and then bring it together with my hands.

Wrap the ball of dough in tin foil or wax paper and chill in fridge overnight (or all day).

1 hour before serving, remove the dough from fridge and let sit at room temperature until soft enough to roll out.

Roll the dough out until its about 1/4 to 1/8 inches thick.

Cut into 6 squares.

On each square, place 1-2 tbsp jam (or any thick berry sauce/perserve). Fold the dough over and press edges together.

Brush each empanada with milk or butter, and dust with sugar and cinnamon.

Let cool for 5 minutes and serve hot.

–Recipe by Christina S.