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Fruit Empanadas
Source: dLife

Apricot and raisin fruit puff pastry.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 68.6
Total Carbs 12.7 g
Dietary Fiber 0.6 g
Sugars 7.2 g
Total Fat 1.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 70.1 mg
Protein 1.0 g
Sodium 15.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  dried apricot halves
0 1/2 cup  Raisins, seedless
0 1/2 cup  cold water
0 1/4 cup  sugar
0 1/2 tsp  ground cinnamon
0.125 tsp  ground nutmeg
3 tbsp  fat free milk
1 tbsp  sugar

1 1/4 cup  white all purpose flour
1 tbsp  sugar
0 1/4 tsp  low sodium baking powder
0.125 tsp  salt
3 tbsp  Shortening, vegetable
1 tsp  fresh lemon juice
3 tbsp  fat free milk
  1. Heat apricots, raisins, and water to boiling in small saucepan. Reduce heat and simmer, covered, until fruit is soft, about 5 minutes. Mash fruit with fork until almost smooth; stir in 1/4 cup sugar and spices (cinnamon and nutmeg); let cool.
  2. To make the pastry, combine flour, sugar, baking powder, and salt in small bowl. Cut in the shortening until mixture resembles coarse crumbs. Mix in combined lemon juice and 3 tablespoons milk, a tablespoon at a time, to form soft dough. Refrigerate until ready to use.
  3. Roll half the pastry on lightly floured surface until 1/8 inch thick. Cut into circles with 3-inch cookie cutter. Place slightly rounded teaspoon of fruit mixture in center of each pastry circle, fold pastries in half and crimp edges with tines of fork. Make slit in top of each pastry with knife.
  4. Bake on greased jelly roll pans at 350 degress F until golden, 12 to 15 minutes. Brush tops of pastries with milk and sprinkle with sugar, return to oven until glazed, 2 to 3 minutes.

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