Pastelitos (Fruit Pies)
Yield: 20 servings Baking Time: 30 minutes
Temperature: Medium, 400°F Freeze Well

  • 1/2 pound dried apricots
  • 3/4 teaspoon salt
    1 1/2 cups water
  • 2/3 cup shortening
    3/4 cup sugar
  • 4-6 tablespoons ice-cold water
    2 cups flour
  • 1 1/2 teaspoons sugar
    1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon

1. Place apricots in a medium-sized saucepan and cover with water.
Cook at medium heat until fruit is soft and almost mushy. Drain.
2. Purée fruit in a blender, add 3/4 cup sugar, return
mixture to saucepan. Cool mixture at medium heat until it is thick.
Set aside.
3. Combine flour, baking powder, and salt in a medium-sized mixing
bowl and cut in shortening.
4. Make a well in center of dry ingredients. Add water, a small
amount at a time, and work mixture into a dough.
5. Divide pastry in half and roll each half on a lightly floured
board to fit a 9×11 inch jelly-roll pan.
6. Line jelly-roll pan with one half of rolled pastry. Spread
apricot mixture evenly over pastry.
7. Place second half of rolled pastry over top of apricot mixture.
Cut pastry edges to just touch sides of jelly-roll pan. Press
edges of pastry together with a fork to seal the edges.
8. Sprinkle remaining sugar and cinnamon over top of pastry. Make
several vent openings in pastry with the tines of a fork.
9. Bake pastelitos in a 400°F oven for 30 minutes. Cool and cut
pastelitos into small squares.

NOTE: Pastelitos are traditionally about as thick as the little finger. Any kind of dried fruit or combination of dried fruits may be used.

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