Categories: Fruit Desserts
Ingredients
- 1 cup butter, softened
- 2 pkg. (3 oz. each) cream cheese, softened
- 2 cups all-purpose flour
- 2 tsp. grated lemon peel
- 6 Tbsp. apricot jam
- Cinnamon- sugar
Directions
-
In a small mixing bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon peel. Shape dough into a ball, Cover and refrigerate overnight.
-
Remove dough from refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17 1/2 inch x 12 1/2 inch rectangle; cut into 2 1/2 squares. Spoon 1/2 tsp. jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
-
Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375 degrees for 15- 18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.
-
makes 35 empanadas