|Recipe Name:||Apricot Almond Empanaditas||Submitted by:||Administrator|
|Number of Servings:||8|
1 Sheet frozen puff pastry
1/4 Cup(s) Slivered almonds
1 Cup(s) Apricot preserves
1/8 Teaspoon(s) Cinnamon
2 Tablespoon(s) Ground almonds, for topping
fruit-filled empanaditas. They're best served straight from the oven.
PREP TIME: 20 minutes. COOKING TIME: 15 minutes. 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. In a small bowl, mix apricot preserves with
almonds and cinnamon. 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 <email@example.com> on Feb 02, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 19
Total Fat: 2.3g