Apricot Pastelitos

Apricot Pastelitos are a delightful pastry treat, perfect for any occasion. These squares feature a luscious apricot filling made from fresh, ripe apricots simmered with sugar, cinnamon, and vanilla until they reach a jam-like consistency. The filling is sandwiched between layers of flaky, buttery crust, creating a dessert that’s both comforting and indulgent.

Whether served warm or at room temperature, these pastelitos are sure to be a hit with anyone who loves the sweet and slightly tangy flavor of apricots.

Apricot Pastelitos

Ingredients:

For the Apricot Filling:

3 lbs fresh apricots, pitted and chopped

2 cups water

1 cup sugar

1 cinnamon stick

1 teaspoon vanilla extract

For the Flaky Crust:

2 1/2 cups all-purpose flour

1/2 cup cold butter, cubed

1/2 cup Crisco (vegetable shortening)

1 teaspoon salt

4-8 tablespoons ice water

For Assembly:

1 egg, beaten (for egg wash)

2 tablespoons sugar (for sprinkling)

Instructions:

Prepare the Apricot Filling:

In a medium saucepan, combine the apricots, water, sugar, and cinnamon stick. Cook over medium heat until the apricots are very tender, about 20-25 minutes.

Remove the cinnamon stick. Use a food processor or potato masher to mash the mixture to your desired consistency. For a chunky texture, pulse lightly or mash gently.

Stir in the vanilla extract. Let the filling cool completely, preferably overnight, to allow the flavors to meld.

Make the Flaky Crust:

In a food processor, combine the flour, cold butter, Crisco, and salt. Pulse until the mixture resembles coarse sand.

Add the ice water, one tablespoon at a time, pulsing until the dough begins to come together. It should be moist but not sticky.

Divide the dough in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.

Assemble the Pastelitos:

Preheat your oven to 350°F (175°C). Grease a 10×13-inch half sheet pan.

On a floured surface, roll out one half of the dough to fit the bottom of the prepared pan. Carefully transfer the rolled dough to the pan and press it into the corners.

Spread the cooled apricot filling evenly over the bottom crust.

Roll out the second half of the dough and place it over the filling, covering it completely.

Use a fork to vent the top crust by poking several holes across the surface.

Brush the top crust with the beaten egg wash and sprinkle with sugar.

Bake:

Bake the pastelitos in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbly.

Allow the pastelitos to cool before cutting into squares and serving.

Enjoy:

Serve these delightful apricot pastelitos warm or at room temperature. Enjoy the flaky, buttery crust with the sweet and slightly tangy apricot filling.

Notes:

Apricot Varieties: You can use any variety of fresh apricots for this recipe, but ensure they are ripe for the best flavor. If fresh apricots are not available, you can substitute with dried apricots by rehydrating them in water or juice before cooking.

Chunky vs. Smooth Filling: If you prefer a smoother filling, process the cooked apricots in a food processor until completely smooth. For a chunkier texture, mash them lightly with a potato masher or fork.

Crust Tips: For an extra flaky crust, make sure your butter and Crisco are very cold before mixing with the flour. You can even chill the flour and mixing bowl beforehand to keep the dough cold.

Crisco Substitution: If you prefer, you can substitute the Crisco with additional butter, but this may change the texture slightly. The Crisco helps create a tender, flaky crust.

Cooling the Filling: Let the apricot filling cool completely before assembling the pastelitos to prevent the bottom crust from becoming soggy.

Ventilation: Don’t skip the step of venting the top crust with a fork. This allows steam to escape during baking, helping to keep the crust crisp.

Sugar Topping: The sprinkle of sugar on top of the crust adds a sweet crunch. For a different flavor, try using coarse sugar or cinnamon sugar.

Serving: These pastelitos can be served warm or at room temperature. They make a great dessert or snack and are perfect for sharing at gatherings.

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned apricots instead of fresh?

Yes, you can use canned apricots, but be sure to drain them well and reduce the amount of added sugar, as canned apricots are often packed in syrup.

Can I substitute the apricots with another fruit?

Absolutely! You can use peaches, plums, or even apples as a substitute.

Adjust the sugar level depending on the sweetness of the fruit you choose.

How do I keep the crust from getting soggy?

Ensure the apricot filling is completely cooled before assembling the pastelitos.

Also, avoid overfilling, as excess moisture can make the crust soggy.

Can I make the dough by hand if I don’t have a food processor?

Yes, you can use a pastry cutter or your hands to cut the butter and Crisco into the flour until it resembles coarse sand.

Then, gradually add the ice water until the dough comes together.

Can I make these pastelitos ahead of time?

Yes, you can prepare the filling and the dough a day in advance.

Assemble and bake the pastelitos when ready to serve.

How do I store leftover pastelitos?

Store them in an airtight container at room temperature for up to 3 days.

For longer storage, you can freeze them for up to 2 months.

Can I use store-bought pie crust instead of making my own?

Yes, you can use store-bought pie crust to save time.

However, homemade crust typically provides a flakier, more flavorful result.

Can I add other flavors to the filling?

Yes, you can add a splash of lemon juice for tanginess or a bit of almond extract to complement the apricots.

You could also mix in some finely chopped nuts for added texture.

What should I do if the crust browns too quickly in the oven?

If the crust starts to brown too quickly, cover the pastelitos loosely with aluminum foil and continue baking until the filling is bubbly.

How do I know when the pastelitos are done?

The pastelitos are done when the crust is golden brown and the filling is bubbly.

Let them cool slightly before cutting into squares to allow the filling to set.