Baked Apple Empanadas

1. Beat butter and cream cheese together in a bowl; stir in flour until dough comes together and forms a ball. Cover dough tightly with plastic wrap; refrigerate 8 hours to overnight.

2. Combine apples, sugar, cinnamon, and salt in a saucepan; bring to a boil. Reduce heat, cover, and cook, stirring frequently, until the consistency of chunky applesauce, about 15 minutes. Remove from heat; cool to room temperature.

3. Remove dough from the refrigerator; sit at room temperature for 30 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

5. Divide dough into 10 pieces; roll into balls. Roll out each ball with a rolling pin into a 3- to 4-inch circle. Fill one side of dough circle with apple filling. Moisten edges lightly with water; fold dough over filling and press edges together to seal.

6. Arrange empanadas on the prepared baking sheet.

7. Bake in the preheated oven until dough is golden, about 15 minutes.

Cook's Notes:

The number of empanadas you get depends upon how thin you roll the dough out and how thin you stretch it over the filling.

The baking time depends on your oven and altitude.