Empanadas de Pina (Pineapple Turnovers)
- 1 cup all-purpose flour
- 1/2 cup butter or margarine
- 4 ounces cream cheese
- 1 (8 ounce) jar pineapple preserves, well drained
- Mix all ingredients except preserves. Knead into dough, roll out and cut with
- Place slightly less than a teaspoon of preserves in each cut shape.
Fold and press edges together.
- Bake on a cookie sheet at 350 degrees F until light
beige, about 12 minutes.
- After baking, roll in confectioners' sugar.
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