Fried Fruit Pies

Fried Fruit Pies

0 Reviews 1 Pic
  • Prep

    1 h 15 m
  • Cook

    25 m
  • Ready In

    1 h 40 m
Jan Herod
Recipe by  Jan Herod

“Apricot filled, fried pastry.”

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Ingredients

Adjust Servings

Original recipe yields 12 fruit pastries

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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Apricot and Peach Fried Pies

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