Easy Apricot Empanadas


Recipe by Healthy Aperture

Makes 42

1 can (15 oz.) Libby’s® Apricot Halves (in Pear Juice) (drained and coarsely chopped)
1 (8 oz.) 1/3-less-fat cream cheese (at room temperature)
1⁄2 c sugar
1 tsp ground cinnamon
1 tsp vanilla
1 1⁄2 refrigerated pie crusts (enough dough for 3 pie crusts)
1 powdered sugar
1 pinch of salt

Preheat oven to 350 degrees F. 

Combine all ingredients (except pie crust) in large bowl using stand or hand-held mixer. 

Roll out 1 disc of pie crust; using small biscuit cutter, cut out 14 circles. Repeat with remaining pie crust. 

Spoon 1 teaspoon of Libby’s® Apricot Halves mixture in center of each circle of dough; fold dough over. Use fork or back of a spoon to crimp the empanada. Repeat with remaining dough and filling.

Refrigerate at least 30 minutes. 

Bake for 20 minutes. Remove from oven and sprinkle with powdered sugar.