These cute hand-held 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 Van Meter, Lexington, Kentucky
Apricot Empanadas
Apricot Empanadas
Prep Time
30 min
Cook Time
15 min
Yield
35 empanadas
Ingredients
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 2 teaspoons grated lemon zest
- 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 zest. 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 17-1/2x12-1/2-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.
Nutrition Facts
1 each: 89 calories, 6g fat (4g saturated fat), 17mg cholesterol, 62mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.
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