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Apricot-Filled Empanaditas
Apricot-Filled Empanaditas
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious mini empanadas filled with spiced apricot jam, fried to golden perfection. A festive family favorite at Christmas, easily customizable without cloves for a milder flavor.
Ingredients:
  • 4 cups chopped dried apricots
  • 1.5 cups water
  • 0.75 cup white sugar
  • 1 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 (.25 ounce) envelope active dry yeast
  • 1 cup lukewarm water
  • 0.25 cup shortening or lard
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 quart oil for frying, or as needed
Instructions:
  • In a saucepan, combine the dried apricots with 1 1/2 cups of water and bring to a boil. Simmer for 15 minutes until tender, then let it cool slightly off the heat.
  • Place the apricots in a blender or large food processor along with the remaining water, sugar, cinnamon, nutmeg, and cloves. Blend until smooth. Set aside.
  • In a large bowl, gently pour in 1 cup of water and sprinkle the yeast over it. Allow it to sit for 5 minutes to dissolve. Add the shortening and salt, then gradually incorporate the flour with a sturdy spoon until the dough is ready to knead on a floured surface. Knead the dough for about 8 minutes until it becomes smooth and elastic. Skip the step of letting the dough rise.
  • Roll the dough thinly to the range of 1/4 to 1/8 inch thickness. With a sizable biscuit cutter or round cookie cutter, cut it into circles. Place around a tablespoon of the filling in the center of each circle, then fold them over and firmly seal the edges using your fingers.
  • Heat 1 inch of oil in a deep heavy skillet until it reaches 365 degrees F (185 degrees C). Fry the pastries until they turn golden brown, then drain on paper towels.

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