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1 cupbutter, softened
2 pkg(3 oz ) cream cheese, softened
2 cupall purpose flour
2 tspgrated lemon peel
6 tbsapricot jam
·cinnamon and sugar
How to Make Apricot Empanades
- In small mixing bowl, cream butter and cream cheese till light and fluffy. Gradually beat in flour and lemon peel. Shape dough into ball. Cover and refrigerate over night.
- Remove dough from fridge one hour before rolling. On lightly floured surface, roll dough into a 17 1/2 X 12 1/2 inch rectangle. Cut into 2 1/2 inch squares. Spoon 1/2 teaspoon jam onto each square, brush edges lightly with water, fold pastry over filling, forming a triangle, seal edges well with a fork.
- Place on greased baking sheet, Sprinkle with cinnamon and sugar. Bake at 375 for 15-18 minutes or till golden brown. Remove to wire rack. Refrigerate leftovers.
- Try other fruit jams, or make up your own. Leave lemon zest out of dough recipe, and try meat, like left-over meatloaf, chopped ham and scrambled eggs, pulled pork and favorite b b q sauce, ham and cheese, chicken, hamburger, try your own variation.