 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 35 |
|
These cute handheld desserts are flaky and tender outside with a flavorful fruit filling inside. They take a little time to make, but you'll know they're worth it when the compliments start flowing. -Jeaune Hadl Lexington, Kentucky Ingredients:
1 cup butter, softened |
2 packages (3 ounces each) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons grated lemon peel |
6 tablespoons apricot jam |
cinnamon-sugar |
Directions:
1. In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon peel. Shape dough into a ball. Cover and refrigerate overnight.
2. Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2-in. x 12-1/2-in. rectangle; cut into 2-1/2-in. squares. Spoon 1/2 teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
3. Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 35 empanadas.
|
|