Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
Bake 20 to 25 min. or until golden brown.
Substitute raisins for the mixed dried fruit.
Assemble empanadas as directed. Place in airtight container or resealable freezer-weight plastic bag; freeze up to 3 months. When ready to serve, bake in 350°F oven 25 to 30 min. or until golden brown. (No need to thaw before baking.)
These flaky empanadas are equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.