Postres
Desserts

Yield: 20 servings
Baking Time: 30 minutes
Temperature: Medium, 400°F

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 9x11 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.

Pastelitos Indios
Indian Pies

Yield: 20 servings
Baking Time: 30 minutes
Temperature: Medium, 400°F
Freeze Well

1/2 pound prunes
1/4 teaspoon cloves
1/2 pound dried apples
1/8 teaspoon ginger
1 1/2 cups water
1 recipe pastry for Pastelitos*
1/2 cup sugar
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon

1. Place fruit in medium-sized saucepan
and cover with water.
Cook at medium heat until fruit
is soft and almost mushy.
Drain.

2. Purée in a blender,
add 1/2 cup sugar and spices,
and return mixture to saucepan.
Cook mixture at medium heat
until it is thick.
Cool slightly.

3. Follow recipe for Pastelitos,
steps 3 through 9,
to complete Pastelitos Indios.

* See Pastelitos recipes above.
NOTE:
Pastelitos Indios are traditionally
thicker than Pastelitos,
the Spanish version of the same recipe.