Apricot Empanadas Recipe

5 2 5
Apricot Empanadas Recipe
Apricot Empanadas Recipe photo by Taste of Home
Publisher Photo

Apricot Empanadas Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
35 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min.
MAKES:
35 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min.

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

Nutritional Facts

1 each: 89 calories, 6g fat (4g saturated fat), 17mg cholesterol, 62mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  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. Yield: 35 empanadas.
Originally published as Apricot Empanadas in Taste of Home December/January 2005, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Empanadas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268791
Reviewed Jul. 1, 2017

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

MY REVIEW
stansclan User ID: 1688898 158159
Reviewed 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!"

Loading Image

More from Taste of Home