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LOCATION: Recipes >> Mexican >> Empanaditas 03

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Pineapple-Apricot Empanaditas

1 ripe pineapple
1/2 c apricot preserves
3 tb sugar
3 tb Triple Sec
1/4 c Fine dry bread crumbs

2 c flour
1/2 ts salt
8 oz unsalted butter, slightly softened
6 oz cream cheese, slightly soft

1 egg beaten with 1 tablespoon water
3 tb sugar

With a serrated knife, remove the top from the pineapple. Quarter
the pineapple vertically and trim away the tough core from each
quarter. Cut the pineapple flesh away from the rind. Chop the
pineapple; there should be about 2 3/4 cups. In a medium saucepan,
combine the pineapple, apricot jam, sugar, and Triple Sec. Set
over medium heat and bring to a simmer. Cook, uncovered, stirring
often, until thick, about 40 minutes. Cool to room temperature,
and in a food processor partially puree the pineapple mixture.
Some texture should remain. Stir in the bread crumbs.

n the work bowl of a food processor, combine the flour and salt
and pulse briefly to blend. Add the butter and cream cheese and
process until a soft dough forms. Turn the dough out onto a lightly
floured work surface and divide it in half. Gather each half into
a ball, kneading briefly if necessary until smooth, and flatten
each ball into a 5-inch disk. Wrap the disks of dough separately
in plastic and refrigerate for at least 5 hours.

Let the discs of dough stand at room temperature until softened
slightly. Dust one disc of dough with flour and on a well-floured
surface roll it out to about 1/8-inch thick. Using a 3 1/2-inch
circular cutter, form the dough into about 12 rounds. Lay the
rounds in a single layer on a plate or cookie sheet, wrap in plastic,
and return them to the refrigerator. Repeat with remaining dough.

Position racks in the upper and lower thirds of the oven and preheat
the oven to 375F. Lightly butter two large baking sheet pans.

Let the rounds of cream cheese pastry soften at room temperature
just until flexible. Making one at a time, spread a heaping teaspoon
of pineapple filling across the center of each round, leaving a
border. Fold the round in half, then pinch the edges of the empanadita
to seal and crimp it decoratively. Repeat with the remaining pastry
rounds and filling, transferring the completed empanaditas to the
baking sheets and spacing them well apart. Brush each empanadita
with the egg wash and sprinkle it lightly with sugar. Bake the
emapanaditas, changing the position of the sheets on the racks from
top to bottom and from front to back at the halfway point, until
they are puffed, crisp, and golden, about 20 minutes. Cool them
on a rack before serving.

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