Fruit Empanaditas (Little Fruit Turnovers)
These Fruit Empanaditas are little fruit turnovers that New Mexicans enjoy throughout the Christmas season. Use whatever dried fruit you have — but prunes,apricots and peaches are our favorites. Recently, we used mango, pineapple and cranberries for a delicious twist!
- 1 lb. dried plums, apricots, or peaches (or a combination) cooked
- 1 cup sugar
- ¾ tsp. ground cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- 4 cups unbleached flour
- 1 tsp. baking powder
- 1 tsp. salt
- 4 Tbsp. unsalted butter chilled
- 1 cup shortening
- 2/3 cups water chilled
- Using food processor, coarsely grind cooked fruit. Do not puree.
- Transfer to a bowl. Add sugar and spices.
- In a separate bowl, for the dough, sift flour, baking powder and salt together.
- Cut in shortening. Add water. Knead by hand until dough is smooth.
- Preheat oven to 375ºF to 400ºF.
- 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 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.
Calories: 247kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 5mgSodium: 105mgPotassium: 242mgFiber: 2gSugar: 19gVitamin A: 744IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!