California Raisin & Nut Empanaditas




½ c. full cream evaporated milk
½ tsp. Cane vinegar
½ c. unsalted butter
1 eggyolk
1 c. all-purpose flour
1/8 tsp. Salt
Confectioner’s sugar

California Raisin & Nut Filling:

½ c. California Natural Raisin
1 c. coarsely chopped pili nuts
¼ c. honey
¼ c. sugar
2 tbsp. Unsalted butter


Step 1

Crust Procedure: Combine milk and vinegar; let stand until milk is curdled.

Step 2

Cream butter with egg yolk until light and fluffy.

Step 3

Sift flour with salt and blend alternately the flour mixture and sour cream.

Step 4

Gather into a ball; wrap and chill for at least 1 hour. On a lightly floured board, roll our dough 1/8” thick and cut into 3” rounds.

Step 5

Put a teaspoonful of California Raisin & Nut Filling on one half side of dough and fold in half-moon shape. Dent edges with a fork.

Step 6

Bake empanaditas on a greased baking sheet at 350°F. 15-20 minutes or until lightly browned.

Step 7

Dust with confectioners' sugar. For the California Raisin & Nut Filling Procedure: Combine all ingredients in a saucepan.

Step 8

Cook mixture until honey and sugar dissolve. Cool.

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