Categories: Fruit Desserts

Ingredients

• 1 cup butter, softened
• 2 pkg. (3 oz. each) cream cheese, softened
• 2 cups all-purpose flour
• 2 tsp. grated lemon peel
• 6 Tbsp. apricot jam
• Cinnamon- sugar

Directions

1. In a small mixing bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon peel. Shape dough into a ball, Cover and refrigerate overnight.

2. Remove dough from refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17 1/2 inch x 12 1/2 inch rectangle; cut into 2 1/2 squares. Spoon 1/2 tsp. jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.

3. Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375 degrees for 15- 18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.

4. makes 35 empanadas

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