APRICOT EMPANADAS
These cute hand-held 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 Van Meter, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 35 empanadas.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight., Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2x12-1/2-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. , 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.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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
EMPANADAS
Steps:
- Preheat oven to 400 degrees F.
- Roll dough to 1/8-inch thickness. Cut into circles, 3 inches in diameter; a plastic lid from a 1 pound coffee can makes perfect circle cutter. Dampen the outside edge of the circle with water. Place 1 1/4 tablespoons of apricot filling in the center of each pastry circle. Fold pastry in half over filling and pinch together to seal; can press with fork to seal. Mix together sugar and cinnamon. Sprinkle over each Empanada. Place Empanadas on a baking tray and bake for 15 to 20 minutes.
- Mix flour and salt in large mixing bowl. Add shortening. Blend flour and shortening into little pieces to look like tiny peas. Add water all at once by sprinkling. Stir with fork to incorporate water into mixture. Add more water if needed. Flour your work surface and hands, scoop dough out of the bowl, place it onto your work surface and pat into a ball. Divide into 3 or 4 smaller balls.
- Place dried fruit in a large pan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain excess water. Mix sugar, cinnamon and nutmeg (Pinon nuts are optional) into the fruit mixture, stirring until it is thick. Set aside to cool.
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 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
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