Fried Fruit Pies
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"Apricot filled, fried pastry."
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Ingredients1 h 40 m servings 352 cals
Original recipe yields 12 servings (12 fruit pastries)
- Place apricots in a saucepan, and add water to cover. Bring to a boil. Reduce heat to low and simmer for 30 minutes, or until tender. Drain, reserving 5 tablespoons liquid.
- Place apricots and reserved liquid in a food processor container fitted with steel blade. Process until smooth. Add sugar, butter, and cinnamon; process until blended.
- Roll out one crust on lightly floured surface and cut it into six 4 inch squares. Place 1 tablespoon apricot filling in the center of each square. Fold each square in half diagonally to form a triangle. Press a fork dipped in flour onto the edges to seal, and poke tops to permit steam to escape. Repeat with remaining crust and apricot mixture.
- Heat oil in a large skillet on medium-high heat. Cook triangles, a few at a time, 2 to 3 minutes on each side; fry until the crust is golden brown. Drain on paper towels. Sprinkle with confectioners' sugar.
Per Serving: 352 calories; 20.5 g fat; 42 g carbohydrates; 2.3 g protein; 3 mg cholesterol; 212 mg sodium. Full nutrition