Apricot Almond Empanaditas
Categories: Mexican & s | VegetarianServes: 8 Servings
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
Instructions:
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
1998
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