Instructions

To make the pastry dough, place flour, salt and sugar in a bowl. Incorporate butter and cream cheese and mix together until blended. Shape dough into a ball and wrap it in foil or plastic. Refrigerate for at least 2 hours or overnight and remove from refrigerator around 30 minutes before using. To shape the empanadas, roll out the dough and cut it into circles of 4 inch in diameter. Place a spoonful of marmalade in the middle. Wet the edge of the dough slightly and fold the circle in half, pressing edges together to seal. Mix egg yolk with a little bit of water and brush over empanadas. Heat oven to 375ºF and bake for around 20 minutes until puffed and golden brown. Mix sugar and cinnamon and sprinkle over the empanadas.