Peanut Butter & Jelly Empanadas

• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. brown sugar
• 1 tsp. flour
• 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1 oz. pkg.)
• 1/4 cup strawberry preserves, warmed

1. Heat oven to 350F.
2. Mix cream cheese, sugar and flour until blended; stir in nuts.
3. Set aside.
4. Roll out crust into 15-inch circle on lightly floured surface; cut into 14 (3-1/2-inch) circles, rerolling crust scraps if necessary.
5. Spoon about 1 tsp.
6. cream cheese mixture onto center of each circle.
7. Brush pastry edges with water.
8. Fold in half; seal edges with fork.
9. Place empanadas on foil-covered baking sheet; brush with water.
10. Bake 15 to 18 min.
11. or until golden brown.
12. Serve with preserves.

philadelphia cream cheese, brown sugar, flour, peanuts, ready, strawberry preserves

Taken from www.kraftrecipes.com/recipes/peanut-butter-jelly-empanadas-160054.aspx (may not work)