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 Empanadas |
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| Click here for a printable version of this recipe |
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2 cups cooked dried apricots 1 cup sugar 1 tsp cinnamon 1/2 tsp ground cloves Roll pastry 1/8" thick on lightly floured surface. Cut into 3 or 4" rounds. Press apricots through sieve to puree if desired. Mix apricots with sugar, cinnamon and cloves in bowl. Spoon apricot mixture onto pastry rounds; fold over and seal edge. Place on baking sheet and bake at 425 degrees until golden brown. Serve warm or cold. May sprinkle with sugar before baking or garnish with confectioner's sugar glaze. From Wild About Southwest Cooking cookbook |
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