Apricot Empanadas
  • Servings: 35
  • 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
  1. In a small mixing bowl, cream butter and cream cheese until light and fluffy.
  2. Gradually beat in the flour and lemon peel. Shape dough into a ball.
  3. Cover and refridgerate overnight.
  4. Remove dough from the refridgerator 1 hour before rolling.
  5. 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.
  6. Spoon 1/2 teaspoon jam onto each square.
  7. Brush edges with water, fold pastry over filling.
  8. Forming a triangle.
  9. Seal edges well with a fork.
  10. Place on greased baking sheets.
  11. Sprinkle with cinnamon-suger.
  12. Bake @ 375 degrees for 15-18 minutes or until golden brown.
  13. Remove to wire racks.
  14. Refridgerate leftovers.
These cute handheld desserts are flaky and tender outside with a flavorful fruit filling inside.