Ingredients for Apricot Empanadas Easy
- 1/2 cup (1 stick) softened butter
- 4 ounces cream cheese
- 2 cups all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon apricot jam
- cinnamon sugar
- water
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How to Make Apricot Empanadas Easy
- In a small bowl, cream together 1/2 cup (1 stick) softened butter and 4 ounces cream cheese until light and fluffy.
- Gradually beat in 2 cups all-purpose flour and 1 teaspoon lemon zest until a dough forms.
- Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
- Remove dough from the refrigerator 1 hour before rolling.
- On a lightly floured surface, roll out the dough into a 12x18 inch rectangle.
- Cut the dough into 6 strips lengthwise and 4 strips widthwise to create 24 squares (approximately 3x3 inches).
- Brush the edges of each square with water.
- Spoon about 1 teaspoon of apricot jam (or your favorite jam) into the center of each square.
- Fold the pastry over the filling to form a triangle, pressing firmly to seal the edges.
- Crimp the edges with a fork to ensure a tight seal.
- Sprinkle generously with cinnamon-sugar.
- Place empanadas on a greased baking sheet.
- Bake at 375°F (190°C) for 15-18 minutes, or until golden brown.
- Let cool on a wire rack before serving. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
32g
Carbs
4g
