Cream Cheese Stuffed Dessert Empanada
Cook time-6 minutes
Total time-26 minutes
Makes 16 empanada
8 ounces softened Gina Marie Cream Cheese
2 tablespoons Graziers Salted Butter
1 cup pancake or waffle batter
2/3 cup eggnog
¼ cup water
2 tablespoons powdered sugar
Mix eggnog, water, and pancake batter in a medium bowl. The mixture should be thin rather than traditional thick pancake batter.
Spoon 2 tablespoons of batter onto a nonstick stovetop griddle or pan that has been set to low/medium heat. Spread out the batter in a round formation with your spoon so the diameter of the pancake is about 2 inches. Lightly cook but not completely. The batter should become firm throughout. Your pancake needs to not be browned but soft and pliable.
Transfer the pancake to the empanada press and fill one side with 1 ½ teaspoons of Gina Marie cream cheese. Fold the press firmly. Cut off excess pancake around the edge of press.
Repeat until all empanada are filled and formed.
Place on a parchment lined baking sheet.
Melt butter and brush each empanada.
Set oven to broil.
Broil empanada on middle rack for about 2-3 minutes until lightly brown and crispy. Flip and repeat the other side.
Sprinkle with powdered sugar to finish once out of oven and serve warm.