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 canapé 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.