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Apricot Empanadas Recipe

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These cute handheld desserts are flaky and tender outside with a flavorful fruit filling inside. They take a little time to make, but you'll know they're worth it when the compliments start flowing. -Jeaune Hadl Lexington, Kentucky

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Apricot Empanadas Recipe

Prep: 30 min. + chilling Bake: 15 min.

Yield: 35 Servings

30 15 45

Ingredients

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
2 teaspoons grated lemon peel
6 tablespoons apricot jam
Cinnamon-sugar

Directions

In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon peel. Shape dough into a ball. Cover and refrigerate overnight.
Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2-in. x 12-1/2-in. rectangle; cut into 2-1/2-in. squares. Spoon 1/2 teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 35 empanadas.

Nutritional Facts 1 serving (1 each) equals 89 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 62 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Originally published as Apricot Empanadas in Taste of Home December/January 2005, p38

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Reviews for Apricot Empanadas (1)

Apricot Empanadas

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Reviewed on May. 14, 2011 by stansclan

My daughter found this recipe and made these with a friend today. They are very tasty and everyone in the family enjoyed them. She made half with raspberry jam, and half with peach jam. Both were delicious!