Ingredients
-
1/2
pound dried apricots
-
1 1/2
cups water
-
3/4
cups sugar
-
2 cups
flour
-
1/2
teaspoon baking powder
-
3/4
teaspoon salt
-
2/3
cup shortening
-
4 -
6 tablespoons ice cold water
-
1 1/2
teaspoons sugar
-
1/2
teaspoon cinnamon
Method
Place
apricots in a medium sized saucepan and cover with water.
Cook
at medium heat until fruit is soft and almost mushy.
Drain.
Puree
fruit in a blender, add 3/4 cup sugar, return mixture to saucepan.
Cook
mixture at medium heat until it is thick.
Set
aside.
Combine
flour, baking powder and slat in a medium sized mixing bowl and cut in
shortening.
Make
a well in center of dry ingredients.
Add
water, a small amount at a time, and work mixture into a dough.
Divide
pastry in half and roll each half on a lightly floured board to fit a 9
by 11 inch jelly roll pan.
Line
jelly roll pan with one half of rolled pastry.
Spread
apricot mixture evenly over pastry.
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.
Sprinkle
remaining sugar and cinnamon over top of pastry.
Make
several vent openings in pastry with the tines of a fork.
Bake
pastelitos in a 400 F oven for 30 minutes.
Cool
and cut pastelitos into small squares.
Note:
Any kind of dried fruit or combination of dried fruits may be used.
Yield:
20 servings
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