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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fruit Empanadas

Source: dLife

Apricot and raisin fruit puff pastry.

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 1.6 Fat, 0.3 Fruits, 0.0 Milk, 0.2 Other Carbs, 0.3 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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Servings

Ingredients

Filling 0.5
0 1/2 cup dried apricot halves 0.5
0 1/2 cup Raisins, seedless 0.5
0 1/2 cup cold water 0.25
0 1/4 cup sugar 0.5
0 1/2 tsp ground cinnamon 0.125
0.125 tsp ground nutmeg 3.0
3 tbsp fat free milk 1.0
1 tbsp sugar

Pastry 1.25
1 1/4 cup white all purpose flour 1.0
1 tbsp sugar 0.25
0 1/4 tsp low sodium baking powder 0.125
0.125 tsp salt 3.0
3 tbsp Shortening, vegetable 1.0
1 tsp fresh lemon juice 3.0
3 tbsp fat free milk

Directions

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.
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.
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.
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.