Ready-to-use refrigerated pie crust makes preparation of these fruit and cheese-filled empanadas a snap.

Cherry Jack Empanada

1/2 cup almonds, slivered
1 (15-ounce) package refrigerated pie crust rounds (2 crusts)
1 (16-ounce) can tart red cherries, well drained, or fresh cherries, pitted
1/2 cup dried apricots, diced
1/4 teaspoon almond flavoring
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar, packed
1 1/2 cups (6 ounces) Wisconsin Monterey Jack Cheese, shredded
1 egg, beaten
1 tablespoon milk
3 tablespoons coarse sugar

1. Preheat oven to 400ºF (205ºC).
2. Toast almonds 6 to 8 minutes on cookie sheet in oven until lightly golden.
3. Unfold both pie crusts on baking sheet.
4. In a bowl, combine toasted almonds, cherries, apricots, almond flavoring, cinnamon, brown sugar and cheese; mix well.
5. Spoon half of mixture onto half of one pie crust round, within 1-inch of edge, leaving other half of pastry round uncovered. Fold pastry over filling; crimping edges to seal. Finished empanada should resemble a half-circle. Repeat with remaining crust and filling.
6. In a small bowl, combine egg and milk.
7. Brush empañadas with egg mixture and sprinkle with sugar.
8. Cut four small slits in top of each empanada.
9. Bake 20 to 25 minutes or until pastry is golden brown.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.