Apricot Empanadas- Easy

Recipe by Realtor by day
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 24
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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