Apricot Empanadas Easy Recipe

Ingredients for Apricot Empanadas Easy

• 1/2 cup (1 stick) softened butter
• 4 ounces cream cheese
• All Purpose Flour
• 1 teaspoon lemon zest
• Apricot Jam
• Cinnamon Sugar

How to Make Apricot Empanadas Easy

1. In a small bowl, cream together 1/2 cup (1 stick) softened butter and 4 ounces cream cheese until light and fluffy.
2. Gradually beat in 2 cups all-purpose flour and 1 teaspoon lemon zest until a dough forms.
3. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
4. Remove dough from the refrigerator 1 hour before rolling.
5. On a lightly floured surface, roll out the dough into a 12x18 inch rectangle.
6. Cut the dough into 6 strips lengthwise and 4 strips widthwise to create 24 squares (approximately 3x3 inches).
7. Brush the edges of each square with water.
8. Spoon about 1 teaspoon of apricot jam (or your favorite jam) into the center of each square.
9. Fold the pastry over the filling to form a triangle, pressing firmly to seal the edges.
10. Crimp the edges with a fork to ensure a tight seal.
11. Sprinkle generously with cinnamon-sugar.
12. Place empanadas on a greased baking sheet.
13. Bake at 375°F (190°C) for 15-18 minutes, or until golden brown.
14. Let cool on a wire rack before serving. Refrigerate leftovers.