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Empanadas De Dulce

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Lard/Shortening 1⁄2 Cup (8 tbs)
  Ice water 1⁄2 Cup (8 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Drained crushed pineapple 1 Cup (16 tbs), drained
  Flaked coconut 1⁄4 Cup (4 tbs)
Directions

Mix flour with sugar, baking powder, and salt in bowl.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle ice water over flour mixture, stirring lightly with a fork until all dry ingredients hold together.
Turn dough onto a lightly floured surface and knead gently 30 seconds.
Roll out to a rectangle about .16X12 inches.
With a floured knife, cut into twelve 4 inch squares.
Place a spoonful of filling in center of each square.
Fold one corner over filling to meet opposite corner.
Seal by dampening inside edges of pastry and pressing together with tines of fork.
Place on a baking sheet.
Bake at 400°F 15 to 20 minutes.
While still hot, sprinkle tops with granulated sugar.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked

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