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Fried Fruit Pies

Fried Fruit Pies

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Jan Herod

Apricot filled, fried pastry.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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