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Apricot Empanadas

 Apricot Empanadas
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
35 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 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


  • 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.