How to Make Sweet Empanaditas

It's another mouthwatering and super easy treat. You're gonna wanna pop them in your mouth like candy. Each one is a rich and smooth, yet mouthy bite.

The bite is almost like a sweet tamale, but a lot easier to make. What a terrific surprise for company over the holidays.

Set a dozen or two out on a tray and watch them disappear to oohs and aahs.

If you're not sure, an Empanada (Spanish pronunciation: [empaˈnaða], is made by folding dough or bread with stuffing consisting with a variety of meat, cheese, huitlacoche, vegetables, fruits and whatever else you can imagine.

Mexican Empanadas can be a dessert or breakfast item, and tend to contain a variety of sweetened fillings which change drastically from region to region, including fillings made with pumpkin, yams, sweet potato, and cream, as well as a wide variety of fruit fillings.

Meat, cheese and vegetable fillings are less common in some states, but still well-known and eaten fairly regularly.

Drizzle with chocolate or a fruit syrup, or sprinkle with powdered sugar for added appeal.

Sweet Empanaditas
Serves 6 (two each)

Get our your measuring spoons and cups and measure the following ingredients into your small glass prep bowls:

1/2 cup Sun-Maid Natural Raisins
1/2 cup apple juice
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon grated lemon peel
1-1/2 teaspoons cornstarch
1/2 cup grated tart apple
1/4 cup finely chopped walnuts
1 tablespoon lemon juice
Pastry for 2-crust, 9-inch pie
Beaten egg, for glaze
Granulated sugar

In saucepan, COMBINE raisins, apple juice, sugar, cinnamon, cloves and lemon peel. Bring to a boil; reduce heat and simmer 5 minutes. Dissolve cornstarch in 2 tablespoons cold water; stir into raisin mixture with apple and walnuts.

COOK and stir until thickened, 1 to 2 minutes. Stir in lemon juice; cool.

ROLL out pastry 1/8-inch thick on floured surface. Cut into 12 rounds with 4-inch cutter, re-rolling dough as needed.

PLACE rounded tablespoon of filling in center of circles; fold pastry in half over filling to enclose. Press edges with end of fork to seal. Prick tops with fork. If desired, decorate tops with small shapes cut remain dough into bite-size shapes with canape cutters.

BRUSH with beaten egg; sprinkle generously with granulated sugar.
BAKE on ungreased baking sheets at 375 F for 10 minutes or until golden.

COOL on wire racks.

Source: Sun-Maid