Apricot-Filled Empanaditas Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Chris
Reviewed: Apr. 15, 2012
This was a great guideline to making empanadas. Instead of Apricot jam though, we used an apple jam (very similairly to the way this one was made) and we baked them instead of frying them. They came out delicous.
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Cooking Level: Intermediate

Living In: Addison, Illinois, USA

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Photo by LaurenMV
Reviewed: May 28, 2010
I used this recipe more as a guideline. I had fresh apricots I wanted to use up. I scaled the recipe way down to about 1 cup apricots and didn't use as much sugar as the recipe called for. I also used puff pastry and baked these. I loved them, the bf thought they were too tart.
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Photo by LaurenMV

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: Felton, Delaware, USA

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Reviewed: Nov. 29, 2005
easy to make and very tasty
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Reviewed: Nov. 16, 2011
These were very good... The filling almost tasted like pumpkin somehow. The only thing I would have done different is boiled the dried apricots longer. I ended up with about two cups filling leftover and my dough was gone..
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Cooking Level: Intermediate

Living In: Allen, Texas, USA

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