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Orchard Fruit Empanadas

Orchard Fruit Empanadas
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Ingredients

3
fresh apricots
2
red plums
1
nectarine or peach
2
Tbsp melted butter
¼
cup light brown sugar
¼
tsp ground cinnamon
1
pkg frozen puff pastry, thawed in the fridge
1
egg mixed with 2 Tbsp water for egg wash
icing sugar for dusting
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Directions

Step 1

Preheat oven to 375 °F.

Step 2

Dice apricots, plums and peach or nectarine (with skin on) into pieces about ½-inch in size and toss with melted butter. Stir in brown sugar and cinnamon and set aside.

Step 3

On a lightly floured surface, simply roll and cut puff pastry into 6 rounds. Put filling in center of each and pinch edges firmly, creating a ruffle around the edge. Place dumpling in a 6-cup baking dish. Chill for 20 minutes before brushing with egg wash.
Bake for 25 to 30 minutes, until pastry is a rich golden brown. Let cool for 10 minutes before serving.

Step 4

Sprinkle with icing sugar.

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