Postres: Apricot Pastelitos de Nuevo México
Summerfest 2009, fruit-from-trees, peaches, cherries and plums – oh my!
I considered making a contemporary apricot or peach salsa, but instead of settling on the obvious I dug a little deeper and remembered a little more. I really wanted to share a recipe I knew first hand, a recipe with memories attached to it. And then it all came back to me…
Apricot Pastelitos de Nuevo México
Pastelitos!
As pipsqueaks, my brother and I spent the summers at our grandparents’ house playing in the apple-tree lined gravel driveway, picking and eating the not-yet-ripe apples, initially enjoying their sour thrill and then later regretting the fact that we’d ignored grandma’s warning of stomach ache. In late August hundreds of apples and a few dozen peaches from the yard’s most diminutive tree were ripe and ready to eat. Pastelitos were my grandma’s solution to such an abundance of fruit.
Pastelitos are a New Mexican favorite. The apricots are tart and make my mouth wince in the same joyful way the sour apples did so many years ago (sans the panza ache). The crust is slightly salty and crumbles and melts in your mouth.
This recipe yields a simple rectangular pie that is cut in to several square portions and, as I recall, should be eaten without utensils.
New Mexican Apricot Pastelitos
Ingredients
Filling:
2 lbs or about 15 ripe apricots
1/2 c. sugar for a tart pastelito, 1 c. sugar if you’re more of a sweet tooth.
Crust:
2 1/2 c. all purpose flour
1 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening or lard
4 Tbs. ice cold water
2 tsp. cinnamon-sugar
Wash and dry apricots. Remove pit and cut into 1 centimeter cubes. Toss with 1/2 to 1 cup sugar, to taste (*Tip: they’ll taste sweeter raw and more tart after baking). Set aside.
Mix together flour, baking powder and salt. Cut in shortening with pastry blender (I used my hands, abuelita style). Add cold water 1 Tablespoon at a time, mixing thoroughly between each addition. Knead dough until uniform in texture, slightly sticky and not the least bit stiff. Divide dough in half and roll each out on to a lightly floured surface about 1/8 inch thick.
Line a 9×11 inch jelly roll pan with half of the dough. Spread apricot filling evenly on dough, making sure to remove any excess liquid. Place second half of dough on top of filling, pinch the pastry closed at the edges of the pan. Sprinkle with cinnamon-sugar. Poke a few vents on top of the pie with a fork.
Lightly cover with foil. Bake at 400 degrees for 30 minutes, remove foil and brown for an additional 5 minutes. Cool. Cut into several 2×2 inch squares to share with familia y friends!
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[...] when I discovered I already knew how to make a galette. Being from New Mexico, I make some mean pastelitos which, as it turns out, are similar but different to a galette. So I did my thang and wowzers! [...]
Pickin’ apricots from a tree that was started from my Grandma’s tree and finding your receipe brought back alot of good memories. I will try out your receipe thanks for sharing
Those look amazing! How yummy! What a treat to visit your blog!
Can you please send me your Natillas recipe. i am looking forward to making pastelitos and natillas. I would be interested in sharing any other recipes you might have or need your self.
I found your website on Yahoo and i like your content.
Thanks! Glad you visited us, hope to hear more from you!
I just wanted you to know that I printed out your New Mexican Apricot Pastelitos recipe. I am replacing Apricots with peaches from my trees instead. I have to try this out, it looks so easy. Thanks a lot.
Let me know how you like them!
Those looks wonderful!
Hi, Gabriela! Please stop by my blog for an award!
Wow, those look so good and what a great story behind it! Just found your blog recently and I really enjoy it
I’m so glad you found me because I really like you’re blog as well. Your Oma sounds a lot like my Abuela! I look forward to sharing recipes!
This looks delicious and a must try. I have been looking for a recipe for Natillas….can you help?
Yeah, email me at gabrielaskitchen (at) gmail (dot) com and I’ll send you a recipe for Natillas!
oh lordy, lordy.
these look amazing.
I may have to try to figure out a way to make ‘em gluten free for jonah!
starred in the google reader,
+m
Heya Ms. Margot! When you figure out a gluten free way pass it along, I’d be curious to try it out. P.S. Still curious about those fig newtons.
I am so glad I found your blog! Your recipes are so amazing and delicious looking. I am adding you to my blog list! Found you by way of Homesick Texan, btw.
I really like your banner picture. Simple, but very much my style. I might just copy you and take a pic of my food creation workstation. Love your blog!
Thanks! I’m glad you’re enjoying it!