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Empanadas Dulces

Empanadas Dulces

Oxmoor House JANUARY 1983

  • Yield: about 2 dozen

Ingredients

  • 1 (17-ounce) can yams
  • 1 (15 1/4-ounce) can crushed pineapple, undrained
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 1/2 teaspoons lemon rind
  • 1 1/2 teaspoons orange rind
  • 2 1/22 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 5 to 6 tablespoons cold water
  • Additional sugar

Preparation

Combine yams, pineapple, 1 cup sugar, lemon and orange rind in a large saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.

Combine flour, remaining 3 tablespoons sugar, baking powder, and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all ingredients are moistened. Divide pastry into 22 to 24 portions. Roll each portion to a 3-inch circle on a lightly floured surface.

Place about 1 tablespoon pineapple mixture on each pastry circle. Moisten edges of circle; fold pastry in half, making sure edges are even.

Using a fork dipped in flour, press edges of pastry together to seal. Sprinkle 1/2 teaspoon sugar on each pastry. Place on baking sheets; bake at 350° for 30-minutes or until lightly browned.

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Empanadas Dulces recipe

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