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Cream Cheese and Apricot Empanadas

  • Prep 30 min
  • Total 60 min
  • Ingredients 11
  • Servings 26

Ingredients

3
apricots, peeled and chopped
2
tablespoons sugar
1/2
cup cream cheese, at room temperature
Pinch of salt
1/2
tablespoon lemon zest
1/2
tablespoon vanilla
1
pack Pillsbury™ cake mix
1
egg
1
tablespoon milk
1
tablespoon powdered sugar
Mint leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can replace apricots with apricot jam or fresh peaches.

As a little kid, I used to love eating guava with cream cheese. And don’t get me started on pastelitos made with that tantalizing combination! That has inspired me to create other delicious treats with apricots, for example, because their taste goes great with cream cheese and the combination makes a perfect filling for sweet empanadas.

You can make empanadas with pineapple, if you like this fruit. Grate the pineapple coarsely and cook with sugar and cinnamon. A wonderful combination!

Directions

  • 1 In a small pot, place 1 tablespoon sugar, the apricots and a bit of water to cover them slightly. Boil at medium heat until apricots become soft but don’t tear up, for 10-15 minutes. Remove from heat and let cool.
  • 2 In a bowl, whisk in the cream cheese with 1 tablespoon sugar and a pinch of salt, using a hand mixer or spatula. Add in the lemon zest, vanilla and the apricots. Set aside.
  • 3 Preheat the oven to 350ºF.
  • 4 In a flour-coated counter, stretch the cake dough. Cut 3-inch circles with a cookie cutter.
  • 5 In the center of each circle, add 1 tablespoon of the cheese and apricot mix.
  • 6 Dip your index finger in the egg white and cirlce the edges of the dough. Seal them to form empanadas. You can use a fork to seal them better. Place in a can with parchment paper.
  • 7 Whisk the egg with 1 tablespoon milk and brush your empanadas with the mix. Sprinkle with a pinch of sugar.
  • 8 Bake for 20 minutes or until golden brown. Let cool and sprinkle with powdered sugar.
  • 9 Serve at room temperature. Garnish your dish with apricot slices and mint leaves (optional.)

As a little kid, I used to love eating guava with cream cheese. And don’t get me started on pastelitos made with that tantalizing combination! That has inspired me to create other delicious treats with apricots, for example, because their taste goes great with cream cheese and the combination makes a perfect filling for sweet empanadas.

Rate and Comment

Morena Cuadra Morena Cuadra
September 16, 2015

As a little kid, I used to love eating guava with cream cheese. And don’t get me started on pastelitos made with that tantalizing combination! That has inspired me to create other delicious treats with apricots, for example, because their taste goes great with cream cheese and the combination makes a perfect filling for sweet empanadas.