Recipe - Apricot Almond Empanaditas

1 Sheet frozen puff pastry
sheet; thawed
One fourth cup Slivered almonds
1 cup Apricot preserves
1/8 teaspoon Cinnamon
2 tablespoon Ground almonds; for topping

Yields 16 Empanaditas. Frozen puff pastry is used to make these easy
fruitfilled 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 12inch
square. Cut pastry into 16 3inch 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 * ApricotAlmond Empanaditas

Delicious! Magazine. kitPATh mcPER SERVING: 162CAL, 5.0G fat (26.1% cff)
Fiber: 1.3 g; Carbs: 29.9; sodium 29mg 1998Feb EatLF Archives at
www.reggie.com

Recipe by: Felicidades! by Nanette Blanchard

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 02,
1998