Apricot-Filled Empanaditas
Description
This apricot-filled empanaditas recipe yields mini empanadas filled with spiced apricot jam and fried until golden — such a wonderful holiday treat.
Ingredients
•
4 cups chopped dried apricots
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1 1/2 cups water
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3/4 cup white sugar
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 pinch ground cloves
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1 cup lukewarm water
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1 (1/4 ounce) envelope active dry yeast
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1/4 cup shortening or lard
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1 teaspoon salt
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3 cups all-purpose flour
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1 quart oil for frying, or as needed
Directions
1
Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
2
Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
3
Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
4
Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
5
Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.