Choco Pastelitos (Fruit Pies w/chocolate)

  • Yield: 20 servings


1/2pound dried apricots
1 1/2cups water
3/4cup sugar
2cups flour
1/2teaspoon baking powder
3/4teaspoon salt
2/3cup shortening
4-6tablespoons ice cold water
1 1/2teaspoons brown or chocolate sprinkles
1/3cup Miniature chocolate chips


  1. Place apricots in a medium-size saucepan and cover with water.  Cook at medium heat until fruit is soft and almost mushy.  Drain.
  2. 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).
  3. Combine flour, baking powder, and salt in a medium-size mixing bowl and cut in shortening.
  4. Make a well in center of dry ingredients.  Add water, little at a time, and work mixture into a dough.
  5. Divide pastry in half and roll each half on a lightly floured board to fit a 9×11-inch jelly-roll pan.
  6. Place one-half of rolled pastry on jelly-roll pan.  Spread apricot mixture evenly over pastry.
  7. 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.
  8. 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.
  9. Bake pastelitos in a 400 Degree F. oven for 30 minutes.  Cool and cut pastelitos into  small squares.