Mini Apricot Turnovers
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1 package (15 ounces, 2 crusts) refrigerated pie pastry
1 jar (12 ounces) apricot preserves
2 tablespoons milk
1/4 teaspoon ground cinnamon
Unfold pastry crusts into circles and cut each circle into four wedges. Place rounded tablespoon of preserves in the center of each wedge. Moisten edges with water and fold pastry over filling. Press edges with fork to seal. Brush tops with milk. Combine sugar and cinnamon and sprinkle on turnovers. Cut a small X in tops. Place on ungreased baking sheet and bake at 425 degrees for 16-18 minutes or until golden brown. Serve warm.
Marion Elizabeth Erickson, Rock Island