APRICOT EMPANADAS

Apricot Empanadas image

These cute hand-held desserts are flaky and tender outside with a flavorful fruit filling inside. They take a little time to make, but you'll know they're worth it when the compliments start flowing. -Jeaune Hadl Van Meter, Lexington, Kentucky

Provided by Taste of Home

Time 45m

Yield 35 empanadas.

Number Of Ingredients 6

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
2 teaspoons grated lemon zest
6 tablespoons apricot jam
Cinnamon-sugar

Steps:

In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight., Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2x12-1/2-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-sugar. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.