APRICOT EMPANADAS- EASY
These little cookies are so good! You can use any flavor jam in place of apricot to customize these for your family's tastes. Be sure to allow the dough to chill overnight so it's easy to handle.
Provided by Realtor by day
Categories < 30 Mins
Time 23m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight.
- Remove dough from the fridge 1 hour before rolling out.
- On a lightly floured surface roll out the dough into a rectangle approximately 12x18. Cut the dough into 6 strips (longways) and 4 cuts across so that you end up with 24 squares about 3x3 inches. Brush the edges of all the little squares with water. Spoon about a teaspoon of jam into the center of each one, fold pastry over filling forming little triangles. Seal the edges well with a fork. Sprinkle with cinnamon-sugar.
- Place on greased baking sheets (I use parchment paper instead) and bake 15-18 minutes or until golden brown. Cool on wire racks.
- Refrigerate leftovers (we never have leftovers).
Nutrition Facts : Calories 146.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 78.3, Carbohydrate 12.5, Fiber 0.3, Sugar 2.5, Protein 1.7
NEW MEXICO FRUIT EMPANADAS
Steps:
- Preheat the oven to 325 degrees F.
- For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
- For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
- Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.
APRICOT-FILLED EMPANADITAS
This is a wonderful traditional dessert served at Christmas time in my family. You may omit the cloves if you prefer a less spicy version.
Provided by Delilah Lopez
Categories Desserts
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
- In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
- Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
- Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
- Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 42.7 g, Fat 8.2 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 132.9 mg, Sugar 23.9 g
MOROCCAN EMPANADAS
My family goes for Moroccan flavors, so I make empanada pastries using beef and apricot preserves. It's a flaky hand pie with a spicy dipping sauce. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 5-7 minutes; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly., On a lightly floured work surface, unroll sheets of pie crust. Cut 40 circles with a floured 3-in. cookie cutter, rerolling crust as necessary. Place half of the circles 2 in. apart on parchment-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining crust circles; press edges with a fork to seal., Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake until golden brown, 12-15 minutes. Remove from pan to a wire rack., Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas. Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.
Nutrition Facts : Calories 215 calories, Fat 11g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 0 fiber), Protein 5g protein.
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