| | Directions | | In a small mixing bowl, cream butter and cream cheese until light and fluffy. Gradually beat in flour and lemon peel. Shape dough into a ball. Cover and refrigerate overnight. Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17 1/2x12 1/2 in. rectangle; cut into 2 1/2 in. 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. Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 35 empanadas. |
|
|
| Ingredients | | - |  | 1 cup butter, softened |
| - | | 2 packages cream cheese, softened (3 ounce pkgs.) |
| - | | 2 cups all-purpose flour |
| - | | 2 teaspoons grated lemon peel |
| - | | 6 tablespoons apricot jam |
| - | | cinnamon-sugar |
| |
| |
