Apricot Almond Empanaditas

8 Servings

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Apricot Almond Empanaditas Ingredients

1 Sheet frozen puff pastry	1/8 ts Cinnamon
1/4 c Slivered almonds	2 tb Ground almonds; for topping
1 c Apricot preserves

Instructions for Apricot Almond Empanaditas

Yields 16 Empanaditas. Frozen puff pastry is used to make these easy fruit-filled empanaditas. Theyre best served straight from the oven. PREP TIME: 20 minutes. COOKING TIME: 15 minutes. 1. Preheat oven to 400F. Spray a cookie sheet with vegetable cooking spray. On a floured board, unfold and roll out puff pastry sheet to a 12-inch square. Cut pastry into 16 3-inch squares. 2. In a small bowl, mix apricot preserves with almonds and cinnamon. 3. Top each pastry square with a heaping teaspoon of apricot preserve mixture. Fold squares in half to form triangles. Brush edges of triangles with water and press edges together with tines of a fork. Place triangles on prepared baking sheet. Bake empanaditas for 15 minutes or until puffed and golden brown. Transfer to a wire rack and dust with ground almonds. Serve warm. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! Magazine. >kitPATh mc-PER SERVING: 162CAL, 5.0G fat (26.1% cff) Fiber: 1.3 g; Carbs: 29.9; sodium 29mg >1998-Feb Eat-LF Archives at www.reggie.com Recipe by: Felicidades! by Nanette Blanchard Posted to EAT-LF Digest by KitPATh on Feb 02, 1998

Main Ingredient: ApricotCuisine: Mexican