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Chocolate Con Canela Empanadas

Using Real Fresh® Chocolate Pudding


Yield: 8 empanadas

  • 1 cup (8 oz)

    Real Fresh® Chocolate Pudding

  • 4 oz

    Cream cheese, brick-style, plain

  • 1/3 cup

    Cinnamon sugar, divided

  • 1 tsp

    Vanilla extract

  • 1


  • 1 pkg (8 oz)

    Crescent roll dough sheet (unseparated)


  1. Prepare Real Fresh® Chocolate Pudding according to package directions. Hold for service or heat to order.

  2. Preheat oven to 375°F. In small bowl, using electric hand mixer, beat together cream cheese, 3 tbsp cinnamon sugar and vanilla until blended. Refrigerate for 15 to 20 minutes or until well chilled and firm.

  3. In another small bowl, whisk together egg and 2 tsp water for egg wash; set aside.

  4. Unroll dough sheet on lightly floured work surface. Roll pastry to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out dough into 8 rounds, rerolling scraps as needed.

  5. Brush outer edges of a round with egg wash. Place 1 tbsp cream cheese mixture in center of round. Fold pastry in half over filling to create a half-moon shape and enclose filling. Crimp edges with a fork to seal. Transfer to greased parchment paper–lined baking sheet. Repeat with remaining rounds and filling.

  6. Brush tops of empanadas with egg wash. Bake for 15 to 20 minutes or until pastry is golden brown.

  7. While still hot, toss empanadas in remaining cinnamon sugar to coat. Bake to order or reheat for service.

  8. Serve warm empanadas with warm Real Fresh® Chocolate Pudding for dipping.

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