PASTELITOS (small pastries)
A simple stuffed semi-sweet pastry, a favorite in New Mexico
1 pound dried apricots
1 1/4 cups sugar
3 teaspoons sugar
1 teaspoon cinnamon
Pastry (see below)
Soak dried apricots overnight. Cook until soft enough to press through colander or ricer or mash well (the last is best). Add sugar to pulp and cook until very thick. Let cool.
ROLL out one half of the pastry large anough to line a baking sheet. Spread fruit mixture on this and cover with other half of pastry. Press edges together. Sprinkle with sugar-cinnamon mixture.
MARK in small squares before baking and prick each square with fork. BAKE in hot oven about 20 minutes (do not brown too much). COOL and cut as marked. Pastelitos should be about as thick as the little finger. Makes about 35.
PASTEL (Pastry)
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2/3 cup butter or lard
4 to 6 tablespoons cold water
Mix and sift dry ingredients. Cut in shortening until mixture is like coarse meal. Add only enough water to bind together. Roll out thin on a slightly floured board.
Anise may be sprinkled over just before serving.