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Apricot Almond Empanaditas
1 Sheet frozen puff pastry sheet; thawed
1/4 c Slivered almonds
1 c Apricot preserves
1/8 ts Cinnamon
2 tb Ground almonds; for topping
Yields 16 Empanaditas. Frozen puff pastry is used to make these easy
fruit-filled empanaditas. They're best served straight from the oven.
Preheat oven to 400 degrees F. 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.
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