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Apricot Almond Empanaditas

Apricot Almond Empanaditas is built on Sheet Frozen Puff Pastry Sheet Thawed, Slivered Almonds, Apricot Preserves, Cinnamon, and Ground Almonds For Topping. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 1 cup
• 1/8 tsp
• 2 tbsp

Method (preview)

1. 1

   TIME: 20 minutes. COOKING TIME: 15 minutes.

2. 2

   1. Preheat oven to 400F. Spray a cookie sheet with vegetable cooking spray.

3. 3

   On a floured board, unfold and roll out puff pastry sheet to a 12-inch square. Cut pastry into 16 3-inch squares.

4. 4

   2. In a small bowl, mix apricot preserves with almonds and cinnamon.

5. 5

   Top each pastry square with a heaping teaspoon of apricot preserve mixture.

6. 6

   Fold squares in half to form triangles.

7. 7

   Brush edges of triangles with water and press edges together with tines of a fork.

8. 8

   Place triangles on prepared baking sheet.

9. 9

   Bake empanaditas for 15 minutes or until puffed and golden brown.

10. 10

    Transfer to a wire rack and dust with ground almonds.

11. 11

    Serve warm.

12. 12

    Add sizzle to your holidays with our traditional Southwestern fiesta.

13. 13

    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!

14. 14

    Zucchini & Hominy Soup * Apricot-Almond Empanaditas

15. 15

    Delicious! Magazine. >kitPATh mc-PER SERVING: 162CAL, 5.0G fat (26.1% cff)

16. 16

    Recipe by: Felicidades! by Nanette Blanchard 1998