Apricot Empanades

Apricot Empanades

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Pat Campbell


A very good friend gave me this recipe. These are very good warm, or cold. Try various fruit jams, or come up with your own.By leaving out lemon peel, and leaving off cinnamon and sugar, the dough is very good with various meat fillings. Use your imagination. I have made them with left-over meatloaf, before sealing, try spoon-ful of catsup or bbq sauce on meat, seal and bake. Try pulled pork, chicken, the alternatives are just about endless.


★★★★★ 1 vote

makes 35
30 Min
20 Min


  • 1 cup
    butter, softened
  • 2 pkg
    (3 oz ) cream cheese, softened
  • 2 cup
    all purpose flour
  • 2 tsp
    grated lemon peel
  • 6 tbs
    apricot jam
  • ·
    cinnamon and sugar

How to Make Apricot Empanades


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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