You are here: Home » Recipes » Choco Pastelitos (Fruit Pies w/chocolate) Choco Pastelitos (Fruit Pies w/chocolate) Recipe by concho Yield 20 servings PrintEmail Ingredients 1/2 pound dried apricots1 1/2 cups water3/4 cup sugar2 cups flour1/2 teaspoon baking powder3/4 teaspoon salt2/3 cup shortening4-6 tablespoons ice cold water1 1/2 teaspoons brown or chocolate sprinkles1/3 cup Miniature chocolate chips Instructions Place apricots in a medium-size saucepan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain. Puree fruit in a blender, add 3/4 cup sugar, return mixture to saucepan. Cook mixture at medium heat until thick. Set aside to cool. (When cool, add miniature chocolate chips). Combine flour, baking powder, and salt in a medium-size mixing bowl and cut in shortening. Make a well in center of dry ingredients. Add water, little at a time, and work mixture into a dough. Divide pastry in half and roll each half on a lightly floured board to fit a 9×11-inch jelly-roll pan. Place one-half of rolled pastry on jelly-roll pan. Spread apricot mixture evenly over pastry. Place second-half of rolled pastry on top of apricot mixture. Cut pastry edges to touch sides of jelly-roll pan. Press edges of pasty together with a fork to seal edges. Sprinkle Brown or chocolate sprinkles over top of pastry. Using the tines of a fork, make several vent openings in pastry. The pastry can be lightly scored into squares to ease in cutting. Bake pastelitos in a 400 Degree F. oven for 30 minutes. Cool and cut pastelitos into small squares.