Turn canned apricots into a sweet treat the whole family will love with these Easy Apricot Empanadas.
As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.
I'm not super trendy.
I mean, I'm not like completely "off-trend", but I'm never really the first to adopt a new trend, nor do I always decide a trend fits me.
I do BodyPump, while everyone around me loves CrossFit...
(Ladies, I love ya, but you need some protein in the morning. Period. Please, put an egg on it.)
And I don't like gold silverware.
(Man that feels good to get off my chest.)
I'm not exactly sure why I'm so borderline on trends. Sometimes I think it's just my personality. But lately, I think it's because I'm an unmillenial.
(Note: I don't think actually think unmillenial is a word, but I've decided it should be.)
I love you, my younger generation peeps, but I've realized here at two years into my forties, I'm not like you. And that's okay.
I can watch you on Instagram, admire your bright, white, cool, fun millennial life while I sit in my not-so-white-bright house wondering if my stylist is doing a good job of coloring my color-resistant grey roots.
But what I lack in trendy silverware and CrossFit WODs, I think I make up for in being on-trend with recipes.
And that's where this conversation lands with these awesomely easy, very tasty Apricot Empanadas.
Ending out the week of our recipe contest with Libby's are these "on trend" dessert empanadas. You've already read earlier in the week about empanadas as a hot recipe trend at the moment. Once you try these, you'll see why.
They're fun. They're easy. They're tasty.
And they do all that without a gold fork anywhere on the plate.
Thanks for stopping by for today's recipe. Be sure to visit The Recipe ReDux to see what all of our other members are cooking up for this recipe challenge!
#ad Turn canned apricots into a sweet treat the whole family will love w/ these Easy Apricot Empanadas @ReganJonesRD Tweet this
Easy Apricot Empanadas
- 1 (15-ounce) can Libby's apricot halves (in pear juice), drained and coarsely chopped
- 1 (8-ounce) block 1/3-less-fat cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Pinch of salt
- 1 1/2 packages refrigerated pie crust (enough dough for 3 pie crusts)
- Powdered sugar
- Combine all ingredients (except pie crust) in large bowl using a stand or hand-held mixer.
- Roll out 1 disc of pie crust; using a small biscuit cutter cut out 14 circles. Repeat with remaining pie crust.
- Spoon 1 teaspoon of apricot mixture in center of each circle of dough; fold dough over. Use a fork or back of a spoon to crimp the empananda. Repeat with remaining dough and filling.
- Refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 20 minutes. Remove from oven and sprinkle with powdered sugar.