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Apricot Empanadas


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Member since 2006

Serves 35 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

These cute handheld desserts are flaky and tender outside with a flavorful fruit filling inside.

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