Beat butter and cream cheese together in a bowl; stir in flour until dough forms a ball. Cover dough tightly with plastic wrap and refrigerate for 8 hours to overnight.

Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil, reduce heat, and cover. Cook, stirring frequently, until it reaches the consistency of chunky applesauce, about 15 minutes. Remove from heat and let cool to room temperature.

Remove dough from the refrigerator and let sit at room temperature for 30 minutes.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide dough into 10 pieces and roll into balls. Roll out each ball with a rolling pin into a 3- to 4-inch circle. Fill half of each dough circle with apple filling. Moisten edges lightly with water, fold dough over filling, and press edges together to seal.

Arrange empanadas on the prepared baking sheet.