Yields 16 Empanaditas
Prep Time: 20 minutes
Cooking Time: 15 minutes
1 sheet frozen puff pastry, thawed
1/4 cup slivered almonds
1 cup apricot preserves
1/8 teaspoon cinnamon
2 tablespoons ground almonds for topping
1. Preheat oven to 400F. Spray a cookie sheet with vegetable cooking spray. On a floured board, unfold and roll out puff pastry sheet to a 12-inch square. Cut pastry into 16 3-inch squares.
2. In a small bowl, mix apricot preserves with almonds and cinnamon.
3. Top each pastry square with a heaping teaspoon of apricot preserve mixture. Fold squares in half to form triangles. Brush edges of triangles with water and press edges together with tines of a fork. Place triangles on prepared baking sheet. Bake empanaditas for 15 minutes or until puffed and golden brown. Transfer to a wire rack and dust with ground almonds. Serve warm.
Nanette Blanchard is the author of 'Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster).