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Apricot Empanadas

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Member since 2006

Serves 35 | Prep Time | Cook Time


1 cup butter, softened
2 packages(3oz)cream cheese, softened
2 cups all-purpose flour
2 teaspoon grated lemon peel
6 tablespoon apricot jam
cinnamon sugar

In a small mixing 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 refridgerate overnight.

Remove dough from the refridgerator 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-suger.

Bake @ 375 degrees for 15-18 minutes or until golden brown.

Remove to wire racks.

Refridgerate leftovers.

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