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.
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