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Apricot Almond Empanaditas recipe
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To make Apricot Almond Empanaditas you will need
Ingredients
| 1 | | Sheet frozen puff pastry sheet; thawed | | 1/4 | cups | Slivered almonds | | 1 | cup | Apricot preserves | | 1/8 | teaspoons | Cinnamon | | 2 | tablespoons | 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.
Enjoy your Apricot Almond Empanaditas
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Mon 4 Aug 2008
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