Empanaditas de Durasno
(Little Peach Turnovers) |
| A traditional pastry on Christmas morning. Any fruit may be substituted but prunes are especially delicious. |
Filling:
1 lb. dried peaches, cooked
1 cup sugar
¾ tsp. ground cinnamon
½ tsp. nutmeg
¼ tsp. ground cloves |
Dough:
4 ½ cups unbleached flour
1 ½ tsp. baking powder
1 ½ tsp. salt
¾ cup shortening
1 ½ cups water |
- Using food chopper or processor, coarsely grind cooked peaches. Do not puree.
- Transfer to a bowl. Add sugar and spices.
- Sift flour, baking powder and salt together.
- Cut in shortening. Add water. Knead by hand until dough is smooth.
- Preheat oven to 375º to 400º.
- Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces 3 inches in diameter. (Hint: A 13 oz. coffee can is perfect to cut dough.) Roll out each round piece to about 4 ½ inches in diameter.
- Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
- Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375º to 400º for 20 to 25 minutes.
Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas. |
