Apricot-Filled Empanaditas

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (18 servings total)