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1
In a food processor, pulse the flour, caraway seeds, sugar, and table salt several times to combine.
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2
Add the butter and cream cheese; pulse until the mixture just begins to come together.
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3
(Gently squeeze the dough; if it doesnt hold together, add 1 tablespoon cold water.)
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4
Turn out the dough onto plastic wrap; flatten into a disk.
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5
Wrap, and refrigerate 1 hour.
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6
Preheat the oven to 400F.
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7
Line a baking sheet with parchment paper; set aside.
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8
Heat the oil in a medium skillet over medium heat.
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9
Add the shallots; cook, turning occasionally, until golden, about 10 minutes.
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10
Season with coarse salt and pepper; remove the skillet from heat.
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11
On a generously floured work surface, roll out the dough to 1/8 inch thick.
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12
Using a 4-inch cookie cutter, cut out 12 rounds from the dough.
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13
Brush the border of one round with water.
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14
Place 2 date quarters in the center of the round, then top with shallots, dividing evenly.
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15
Add a pinch of thyme; season with coarse salt and pepper.
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16
Bring three sides up and crimp together in the center, enclosing the filling.
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17
Pinch the edges to seal.
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18
Place on prepared baking sheet.
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19
Repeat with the remaining dough and filling.
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20
Freeze 15 minutes.
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21
In a bowl, beat together the egg yolk and cream.
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22
Brush the empanadas with egg wash. Bake until golden brown; about 30 minutes.
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23
Transfer to a wire rack.
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24
Serve warm or at room temperature.
