Title: Apricot almond empanaditas
 Categories: Mexican & s, Vegetarian
      Yield: 8 Servings
 
      1    Sheet frozen puff pastry
           -sheet; thawed
    1/4 c  Slivered almonds
      1 c  Apricot preserves
    1/8 ts Cinnamon
      2 tb Ground almonds; for topping
 
  Yields 16 Empanaditas. Frozen puff pastry is used to make these easy
  fruit-filled empanaditas. They're best served straight from the oven.
  PREP TIME: 20 minutes. COOKING TIME: 15 minutes.
  
  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.