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Apple-Raisin Turnovers |
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Serves: 16 Print this Recipe(Empanadas de Manzanas y Pasas) Category: Pastries and Pies Makes about 16 turnovers Walk into a Mexican bakery and empanadas with an apple filling will probably be among the many choices of irresistible baked goods. Sweet Pastry Dough for Turnovers 1 1/4 cups peeled finely chopped cooking apples, such as Pippin or Golden Delicious 1 tablespoon water 1/3 cup sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon ground allspice 1/8 teaspoon salt 2 tablespoons raisins 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the apples, water, sugar, cornstarch, cinnamon, allspice, and salt. Bring to a boil over medium heat, and cook, stirring, until the mixture is thick and clear, and the apples are tender, about 5 minutes. Stir in the raisins and set the mixture aside to cool. 2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles. 3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal. 4. Place on 2 ungreased baking sheets. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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