|
|
Recipe Apricot-Filled Empanaditas (Christmas)
Home Cooking Recipes
Required Ingredients:
- 4 cups chopped dried apricots
- 1 1/2 cups water
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 pinch ground cloves
-
- 1 (.25 ounce) envelope active dry yeast
- 1 cup lukewarm water
- 1/4 cup shortening or lard
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 quart oil for frying, or as needed
Preparing/Cooking:
- Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil.
- Cook for about 15 minutes, or until tender.
- Remove from heat, and allow to cool slightly.
- In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves.
- Cover, and puree until smooth.
- Set aside.
- Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top.
- Let stand for about 5 minutes to dissolve the yeast.
- Mix in the shortening and salt.
- Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface.
- Knead the dough until smooth and elastic, about 8 minutes.
- Do not set aside the dough to rise.
- Roll out the dough to 1/4 to 1/8 inch thickness.
- Cut into circles with a large biscuit cutter or round cookie cutter.
- Spoon about a tablespoon of the filling in the center of the circles, and fold over.
- Seal the edges by pressing with your fingers.
- Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C).
- Fry the pastries in the hot oil, turning once, until golden brown.
- Drain on paper towels.
Back to Recipes
|
|