Menu

Apricot Empanadas

3 reviews
Test Kitchen Approved
Total Time

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

Makes

35 empanadas

Updated: Mar. 01, 2023
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 Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. 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.