I'm not familiar with prune butter; could apple butter be substituted? That cream cheese dough sounds like what I use for making little pecan tarts that are like tiny pecan pies made in a muffin tin. Thanks for the recipe. We've got so much holiday junk food in the house that I won't be baking for a while.
Since one of my grandmas traumatized me with prunes and prune juice, I will pass on the prune butter. Any butter including garlic butter is to my liking, but I fear my lifelong prejudice against prunes will keep me from even sampling prune butter. It is probably delicious, but I shall never know.
I see that Amazon has prune butter but it's pricey. They also have plum butter which is probably similar since prunes are dried plums. I also found several easy recipes online to make prune butter. I guess none of them will appeal to Faye. I don't particularly like prunes, but then I don't really care for most dried fruits. I can eat raisins by themselves but I HATE having them in baked goods.
Interesting. I have only had savory empanadas made with a pie-crust type dough using cold butter for flakiness.
I have so many small brand-specific cookbooks I've mailed away for. That recipe came out of my Lea & Perrins cookbook. They are the only empanadas I've made, and I've probably only made them a few times for parties. The dough has an 8 oz pak of cream cheese, 1/2 cup of butter, and 1 1/2 cups of flour. Now that I read the recipe again, they look darned good. I'll have to make them again. Recipe posted here. Regarding the Lea & Perrins cookbook...it's kind of humorous because there are recipes where you add a drop or a dash of Worcestershire sauce solely because it's a Lea & Perrins cookbook.
Just FYI, but there's no tilde on empanadas. It's a hard "N". (Broadcasting from Little Meheeco here in Tejas.) That recipe looks good.
Thanks for that point of grammar. I looked on the web and could not tell. Perhaps the fact they're Argentinian makes a difference.
My four years of high school Spanish and a lifetime of Mexican food menus makes me an expert at correcting others.
I was going to say that I took 3 years of Spanish in high school and got straight As. In fact, I learned more about the parts of speech and about verb tenses in my native tongue by taking Spanish than I ever learned in a generic Grammar class (so many damned exceptions in our bastardized language.) For some reason, a tilde always seems belong on any n in the middle of a Spanish word...I wonder if there are besides empanada that lack it.
Every once n a while I cycle through the foods I've always disliked, testing to see if my tastes have changed. Maybe I need to try cottage cheese again. I've never been a fan of the smell, the texture or the taste. Perhaps that's changed.
Finally got in the mood to try the stollen recipe. I used dried apricots, cranberries and toasted pecans in it with a bit of grated lemon peel. It turned out nice and I'm waiting on it to cool so I can slice it. Here are the stollen, fresh out of the oven; each one is about 10" x 6" and is supposed to be sliced like biscotti. And here it is with the melted butter and powdered sugar topping...
... and may I add, I just sliced the stollen and it is SO GOOD. Lightly sweet and buttery. It's supposed to keep for a couple of weeks but I don't believe we have to consider shelf life. I will definitely make this again.