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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

Sweet Fruit Empanadas

Source: dLife

Soft pastry pockets filled with dried fruit and spices.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	43.3

Total Carbs	7.7 g

Dietary Fiber	0.2 g

Sugars	4.3 g

Total Fat	1.5 g

Saturated Fat	0.6 g

Unsaturated Fat	0.4 g

Potassium	74.9 mg

Protein	0.5 g

Sodium	15.9 mg

Dietary Exchanges 1.5 Fat, 0.3 Fruits, 0.0 Milk, 0.1 Other Carbs, 0.0 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

Fruit Mixture 0.5
0 1/2 cup dried apricots (cup) 0.5
0 1/2 cup Raisins, seedless, unpacked cup 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 oz fat free milk 1.0
1 tbsp sugar

Empanada Pastry 1.25
1 1/4 floz 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 Vinegar, distilled, white 3.0
3 tbsp fat free milk

Directions

Fruit Mixture

Pre-heat oven to 350 degrees F.
In a small saucepan, heat apricots and raisins in water until boiling. Lower heat, cover and bring to a simmer until fruit is fork tender. This will take about 5 minutes. Drain fruit. Squash fruit with a fork until nearly smooth. Mix in 1/4 cup sugar, cinnamon, and nutmeg.
Lightly flour a flat surface and roll out half the Empanada Pastry (see instructions below). It should be about 1/8 inch thick. Using a round cookie cutter, cut into 3 inch circles. Spoon about 1 teaspoon of fruit mix onto the center or eat circle. Fold over circles to make a half moon and crimp edges with a fork. Make a few small incisions on the top of each.
Move empanadas to a greased baking sheet and place in oven. Bake 12 to 15 minutes.
Remove from oven. Brush each empanada with skim milk and dust with sugar. Place back in oven and continue to bake another 1 to 2 minutes or until glaze melts. Remove from oven. Serve warm.

Empanada

To make the empanada dough: Mix flour, sugar, baking powder and salt in a small bowl. Using a knife, cut in shortening until crumb like. Combine mixture with lemon juice and milk, a tablespoon at a time. A pliable dough will be formed. Refrigerate until ready to use.