Apricot Empanadas- Easy
- Reviews 1
Ready In: 23 mins
Serves: 24
Yields: 24 cookies
Ingredients
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 2 teaspoons lemon zest, grated
- 8 tablespoons apricot jam
- cinnamon sugar
Directions
- In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight.
- Remove dough from the fridge 1 hour before rolling out.
- On a lightly floured surface roll out the dough into a rectangle approximately 12x18. Cut the dough into 6 strips (longways) and 4 cuts across so that you end up with 24 squares about 3x3 inches. Brush the edges of all the little squares with water. Spoon about a teaspoon of jam into the center of each one, fold pastry over filling forming little triangles. Seal the edges well with a fork. Sprinkle with cinnamon-sugar.
- Place on greased baking sheets (I use parchment paper instead) and bake 15-18 minutes or until golden brown. Cool on wire racks.
- Refrigerate leftovers (we never have leftovers).
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