Save on Pinterest

Apricot Empanadas

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
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min.
  • Makes
    35 empanadas


  • 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


  • 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • Jessie
    Oct 14, 2018

    I know this isn't a review, but does anyone know how long these last for after they are made?

  • 2124arizona
    Jul 1, 2017

    These delicious empinadas are a nice addition to amy Christmas cookie tray!! We love them!!

  • stansclan
    May 14, 2011

    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!