Apricot Filled Empanaditas Recipes

APRICOT EMPANADAS

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.

APRICOT EMPANADAS- EASY

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).

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.

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.