Pastelitos
Pastelitos are a traditional dried fruit hand held pastry. The term pastelitos simply means "little pies". There are many versions which vary with the country or region in which they are made. The dough is sometimes quite simple; a variation of pie dough while other versions use a more complex puff pastry. In New Mexico the dough is typically a simple flour, salt, baking powder and shortening mixture. These little treats are made in large flat pans and cut into rectangles. Common fillings include apricots, prunes, and dried apples. The filling is cooked down to a thick paste then spread on a bottom layer of dough then topped with another layer of dough. This simple dessert is made for special occasions and is a fall harvest tradition. I hope you enjoy!
Ingredients
- 2 pounds Mixed Dried Fruit Like prunes, apples and apricots
- 1 cup Orange Juice
- ¾ cup Sugar
- ½ tsp Cinnamon
- ¼ tsp Ground Cloves or Grated Nutmeg
- 1 ½ cups Water
FOR THE CRUST:
- 4 ½ cups Flour
- 4 ½ tsp Baking Powder
- tsp Salt
- cup Shortening Or lard
- tsp Sugar
- tsp Cinnamon
Instructions
- To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes.
- Add a little water if needed during the cooking process.
- Working in batches if necessary, put fruit in a blender and purée until smooth.
- Return to the pot, add orange juice and 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves, then simmer over medium-low heat until thick and jam like.
- To make the crust, heat oven to 400 degrees.
- In a mixing bowl, combine the flour, baking powder and salt.
- Using your fingertips, rub in the shortening or lard.
- Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
- Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches.
- Line the pan with one sheet of pastry.
- Spread the fruit mixture evenly over the pastry, leaving a half-inch border.
- Place second sheet of pastry over the fruit mixture.
- Cut the pastry edges to fit inside the rim of the pan.
- Press the edges of pastry together to seal around the edges.
- Brush top with a beaten egg white.
- Sprinkle about 1 1/2 teaspoons of sugar over the pastry.
- Poke holes in pastry with a fork. Bake 30 minutes, until golden brown.
- Cool and cut into squares.
Video
Notes
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