Place apricots in a saucepan;
add water to cover. Bring to a boil; reduce heat to low; simmer for 30 minutes or until
tender. Drain, reserving
5 tablespoons liquid.
Place apricots and reserved
liquid in a food processor; process until smooth. Add sugar, butter and cinnamon, process
until just blended.
Roll 1 crust on lightly
floured surface and cut into six 4-inch squares.
Place 1 tablespoon apricot
mixture in the center of each square. Fold each square in half to form a triangle. Press fork
dipped in flour onto 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; cook until
golden brown. Drain on
paper towels. Sprinkle with powdered sugar.
