Apricot Empanadas- Easy

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• 1 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 2 teaspoons lemon zest, grated
• 8 tablespoons apricot jam
• cinnamon sugar

Recipe

• 1 in a small bowl, cream butter and cream cheese until light and fluffy. gradually beat in flour and lemon zest. shape dough into a ball. cover and refrigerate overnight.
• 2 remove dough from the fridge 1 hour before rolling out.
• 3 on a lightly floured surface roll out the dough into a rectangle approximately 12x18. cut the dough into 6 strips (longways) and 4 cuts across so that you end up with 24 squares about 3x3 inches. brush the edges of all the little squares with water. spoon about a teaspoon of jam into the center of each one, fold pastry over filling forming little triangles. seal the edges well with a fork. sprinkle with cinnamon-sugar.
• 4 place on greased baking sheets (i use parchment paper instead) and bake 15-18 minutes or until golden brown. cool on wire racks.
• 5 refrigerate leftovers (we never have leftovers).