Recipes from Mexico :: Mexican Desserts
1 1/2 lb. (one and a half lbs. ) Puff Pastry*
1 Quince Paste**
1 Gruyere or Manchego cheese
* See recipe under "Little Ears"
** See recipe under "SOUTHWESTERN CANDY" section
Preheat oven to 425 degrees fahrenheit.
With a rolling pin roll the dough until it forms a 12-in. square or rectangular, 1/8 in. thick. With a sharp knife, trim edges. Place in the freezer for 5 mins. Remove from freezer, bring the 2 ends of the dough toward the center, and fold lengthwise. Now fold again lengthwise toward the center to make a 4-layer dough 12 in. wide. Transfer to the freezer for 5 mins. Remove from freezer.
Line 2 cookie sheets with parchment paper. With a 6-in. round cutter or pan lid, cut rounds until all the dough has been used. Fill each round with a slice of Quince Paste and a slice of cheese, then fold closed. Lay them on cookie sheets in staggered rows, about 2 in. apart. Return to the freezer for 5 mins.
Bake for 25 to 1/2 an hour, or until golden. Transfer empanadas to a wire rack to cool. Serve immediately or the same day.
Makes 24 (6-in.) empanadas.
