Apricot-Filled Empanaditas recipe
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Ingredients
- 4 cups chopped dried apricots 1 ½ cups water ¾ 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 ¼ cup shortening or lard 3 cups all-purpose flour 1 teaspoon salt 1 quart oil for frying, or as needed
Nutrition Info
- 248.6 caloriescarbohydrate: 42.7 gcholesterol: : -fat: 8.2 gfiber: 2.9 gprotein: 3.3 gsaturatedFat: 1.4 gservingSize: -sodium: 132.9 mgsugar: 23.9 gtransFat: : -unsaturatedFat: : -
Directions Apricot-Filled Empanaditas
Directions
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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.