Corn And Cheese Phyllo Empanadas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large bowl, combine corn kernels, shredded cheese, cream cheese, chopped green onions, salt, and pepper.
• STEP 3.Place one sheet of phyllo dough on a clean surface and brush it with melted butter.
• STEP 4.Place another sheet of phyllo dough on top and brush it with melted butter.
• STEP 5.Repeat this process with two more sheets of phyllo dough.
• STEP 6.Cut the layered phyllo dough into squares or circles, depending on your preference.
• STEP 7.Place a spoonful of the corn and cheese filling in the center of each phyllo square or circle.
• STEP 8.Fold the phyllo dough over the filling to form a triangle or half-moon shape.
• STEP 9.Press the edges together to seal the empanadas.
• STEP 10.Repeat the process with the remaining phyllo dough and filling.
• STEP 11.Place the empanadas on a baking sheet lined with parchment paper.
• STEP 12.Brush the tops of the empanadas with melted butter.
• STEP 13.Bake for 15-20 minutes, or until the empanadas are golden brown and crispy.
• STEP 14.Serve the Corn and Cheese Phyllo Empanadas hot with your favorite dipping sauce.

Cooking Tips

• Make sure to keep the unused phyllo dough covered with a damp towel to prevent it from drying out.
• You can add diced bell peppers or jalapenos to the filling for extra flavor and heat.
• If you prefer a vegetarian version, you can omit the shredded cheese and use more cream cheese instead.

Storage and Serving

• Store the leftover empanadas in an airtight container in the refrigerator for up to 3 days.
• Reheat the empanadas in the oven or toaster oven to maintain their crispiness.