Sweet Empanaditas


  • 1/2 cup Sun-Maid Natural Raisins
  • 1/2 cup apple juice
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon grated lemon peel
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup grated tart apple
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon lemon juice
  • pastry for 2-crust, 9-inch pie
  • beaten egg, for glaze
  • granulated sugar

  • Directions:

    In saucepan, COMBINE raisins, apple juice, sugar, cinnamon, cloves and lemon peel. Bring to a boil; reduce heat and simmer 5 minutes. Dissolve cornstarch in 2 tablespoons cold water; stir into raisin mixture with apple and walnuts.
    COOK and stir until thickened, 1 to 2 minutes. Stir in lemon juice; cool.
    ROLL out pastry 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 over filling to enclose. Press edges with end of fork to seal. Prick tops with fork. If desired, decorate tops with small shapes cut with canapã© cutters with remaining dough.
    BRUSH with beaten egg; sprinkle generously with granulated sugar.
    BAKE on ungreased baking sheets at 375° F for 10 minutes or until golden.
    COOL on wire racks.

    Makes 1 dozen.