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Dixon Champagne Apple Pastelitos

October 26, 2010

Dixon Champagne Apple Pastelitos

Yield: 12 turnovers
Baking Time: 30 minutes
Temperature: 400°F

1 pound apples , peeled and chopped ~ Champagne apples from Dixon, if possible
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 (WW pastry flour works well)
1 1/2 teaspoons dark brown sugar
1/2 teaspoon baking powder
1/4 teaspoon nutmeg

1. Place apples in a medium-sized saucepan and cover with water. Cook at medium heat until fruit is soft and water evaporates.

2. Add to apples, cinnamon, nutmeg and sugar to taste, mix together cook in sauce pan for 5 minutes. Set aside to cool.

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 dough.

5, Cut into small balls and roll into small circles about 12 inches in diameter.

6. Place apple mixture in half of circle, fold over. Seal edges with fork.

7. Sprinkle remaining sugar and cinnamon over top of pastry. Poke  once with fork on top of pastry.

8. Bake pastelitos in a 400°F oven for 30 minutes or lightly brown.


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