Mexican Sweet Empaniditas

Written by Kimberly Hartwell

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1/2 c raisins
1/2 c apple juice
2 Tbls packed brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp grated lemon peel

1 1/2 tsp cornstarch
2 Tbls cold water
1/2 c grated green apple
1 Tbls lemon juice

Pastry for 2 crusts
Beat egg, for glaze
sugar to sprinkle on top

In saucepan combine first 6 ingredients. Bring to a boil, reduce heat and simmer 5 minutes. Dissolve cornstarch in water, stir into raisin mixture along with apples. Cook and stir unti thickened, 1-2 minutes. Stir in lemon juice.

Roll out pastry to 1/8 inch thick on floured surface. Cut into 12 rounds with 4 inch cutter, re-rolling dough as needed. Place rounded tablespoon of filling in center of circles; fold pastry in half to enclose. Press edges with fork to seal. Prick tops with fork.  Brush each empanidata with egg and then sprinkle with sugar.

Bake on ungresased baking sheet at 375 for 10 minutes. Cool on wire racks. Makes 12 emapaniditas.