Recipe courtesy of Golden Crown Panaderia
New Mexico Fruit Empanadas
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
Dough Mix:
2 cups unbleached flour
1/2 cup plus 1 tablespoon cooking oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sugar
Fruit Mixture:
2 cups fresh or canned fruit
1/2 cup brown sugar or fructose
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Cinnamon sugar, for sprinkling
Directions
- Preheat the oven to 325 degrees F.
- For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
- For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
- Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.
Cook’s Note
Fresh fruit may be cooked but should not be too watery.
