Apricot Almond Empanaditas

Title:
Apricot Almond Empanaditas

Yield:
8 Servings

Categories:
Mexican
& s,
Vegetarian




Ingredients:





     1    Sheet frozen puff pastry


          -sheet; thawed


   1/4 c  Slivered almonds


     1 c  Apricot preserves


   1/8 ts Cinnamon


     2 tb Ground almonds; for topping






 Yields 16 Empanaditas. Frozen puff pastry is used to make these easy


 fruit-filled empanaditas. They're 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