Apricot-Filled Empanaditas

This apricot-filled empanaditas recipe yields mini empanadas filled with spiced apricot jam and fried until golden — such a wonderful holiday treat.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 249 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 cup lukewarm water
• 1 (.25 ounce) envelope active dry yeast
• 1 quart oil for frying, or as needed
• 4 cups chopped dried apricots
• 1.5 cups water
• 0.75 cup white sugar
• 0.25 cup shortening or lard

Recipe Instructions

Step 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.

Step 2

Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.

Step 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).

Step 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.

Step 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.