Apple-Raisin Turnovers

Empanadas de Manzanas y Pasas

Walk into a Mexican bakery and empanadas with an apple filling will probably be among the many choices of irresistible baked goods.

▢ Sweet Pastry Dough for Turnovers
▢ 1¼ cups peeled finely chopped cooking apples such as Pippin or Golden Delicious
▢ 1 tablespoon water
▢ ⅓ cup sugar
▢ 1 tablespoon cornstarch
▢ ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
▢ ¼ teaspoon ground allspice
▢ ⅛ teaspoon salt
▢ 2 tablespoons raisins

Prepare the dough.
Cover and refrigerate while making the filling.
In a medium saucepan, mix the apples, water, sugar, cornstarch, cinnamon, allspice, and salt.
Bring to a boil over medium heat, and cook, stirring, until the mixture is thick and clear, and the apples are tender, about 5 minutes.
Stir in the raisins and set the mixture aside to cool.
When the filling is cool, preheat the oven to 400°.
Place half of the reserved dough on a lightly floured work surface and roll out 1⁄4-inch thick.
Cut into 4-inch circles with a biscuit cutter or rim of a glass.
Gather the scraps and re-roll.
You should have 8 dough circles.
Put about 1 tablespoon filling in the center of each circle and fold in half.
Moisten the edges with water and crimp the edges with a fork or fingers to seal.
Place on 2 ungreased baking sheets.
Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
Remove empanadas and transfer to a rack to cool.
Repeat rolling, filling, and baking the remaining half of the dough.

Country Mexican