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Apricot-Filled Empanaditas

Apricot-Filled Empanaditas

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Delilah Lopez

This is a wonderful traditional dessert served at Christmas time in my family. You may omit the cloves if you prefer a less spicy version.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
  2. In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
  3. Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. 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 the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
  4. Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
  5. Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
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Reviews

Chris
5
4/15/2012

This was a great guideline to making empanadas. Instead of Apricot jam though, we used an apple jam (very similairly to the way this one was made) and we baked them instead of frying them. They came out delicous.

LaurenMV
4
6/1/2010

I used this recipe more as a guideline. I had fresh apricots I wanted to use up. I scaled the recipe way down to about 1 cup apricots and didn't use as much sugar as the recipe called for. I also used puff pastry and baked these. I loved them, the bf thought they were too tart.

Ellie
4
11/29/2005

easy to make and very tasty