APRICOT-FILLED EMPANADITAS (MEXICAN CHRISTMAS PASTRY)

By Vanetta

Ingredients

• 4 c. Chopped dried apricots
• 1-1/2 c. Water
• 3/4 c. Sugar
• 1 tsp. Ground cinnamon
• 1 tsp. Ground nutmeg
• 1 pinch ground cloves
• 1 envelope yeast
• 1 c. Lukewarm water
• 1/4 c. Shortening
• 3 c. Flour
• 1 tsp. Salt
• 1 qt. Oil for frying

Preparation

Step 1

Place the dried apricots and 1-1/2 c. water in saucepan and bring to boil. Cook for 15 min or tender. Remove from heat and cool. In blender, combine the apricots with remaining water, sugar, cinnamon, nutmeg and cloves. Cover and puree until smooth. Set aside. Pour 1 c. of water into large bowl and sprinkle the yeast over the top. Let stand about 5 min. 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 until smooth and elastic, about 8 min. Roll the dough to ¼ to 1/8” thickness. Cut circles with a large biscuit cutter. Spoon about a tablespoon of the filling in the center of the circle and fold over. Seal the edges. Heat 1” oil in skillet over medium heat to 365 degrees. Fry the pastries in the hot oil, turning once. Drain