Apricot Empanadas

1. 1

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

2. 2

   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 teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.

3. 3

   Place on greased

4. 4

   . Sprinkle with cinnamon-sugar. Bake at 375u00b0 for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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