New Mexico Fruit Empanadas Recipes

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QUINCE EMPANADAS



Quince Empanadas image

These delicious empanadas are arguably the most popular sweet treats in all of Argentina.

Provided by Fioa

Categories     Appetizers and Snacks     Pastries     Empanadas

Time 1h15m

Yield 12

Number Of Ingredients 9

6 tablespoons warm water
1 teaspoon salt
2 cups all-purpose flour, sifted
¼ cup unsalted butter, melted
1 large egg, beaten
1 teaspoon sunflower oil, or as needed
½ pound quince paste (dulce de membrillo), cubed
1 large egg, beaten
1 tablespoon white sugar, or more as needed

Steps:

  • Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
  • Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
  • Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
  • Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
  • Bake in the preheated oven until golden, about 10 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 30.8 g, Cholesterol 41.2 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 206.6 mg, Sugar 14.1 g

DRIED FRUIT PASTELITOS



Dried Fruit Pastelitos image

This recipe came to The Times in 2011 from Natividad Manzanares of Los Ojos, N.M., who bakes them for her family's Easter gathering. Shortening or lard makes for a supremely tender, flaky crust, but be careful not to overwork the dough.

Provided by Julia Moskin

Categories     dessert

Time 2h

Yield About 20 squares

Number Of Ingredients 12

1 pound mixed dried fruit, like prunes, apples and apricots
1/2 cup orange juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves or grated nutmeg
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup shortening or lard
1 tablespoon milk
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon

Steps:

  • To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes. Add a little water if needed. Drain the liquid. Working in batches if necessary, put fruit and orange juice in a blender and purée until smooth. Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
  • To make the crust, heat oven to 400 degrees. In a mixing bowl, combine the flour, baking powder and salt. Using your fingertips, rub in the shortening or lard. Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
  • Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches. Line the pan with one sheet of pastry. Spread the fruit mixture evenly over the pastry, leaving a half-inch border. Place second sheet of pastry over the fruit mixture. Cut the pastry edges to just fit inside the rim of the pan. Press the edges of pastry together to seal around the edges. Brush top with milk. Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry. Poke holes in pastry with a fork. Bake 30 minutes, until golden brown. Cool and cut into square.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 107 milligrams, Sugar 8 grams, TransFat 1 gram

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