|
FERNA MANGO CASHEW EMPANADITAS
CRUST
| Ingredients |
Quantity |
| All purpose flour |
4 cups |
| Butter |
1 cup |
| Cold water |
1/2 cup |
| Egg yolks |
4 pcs. |
| Cold water |
4-6 tbsps. |
| FERNA EGG YELLOW POWDER COLOR |
1/8 tsp. |
PROCEDURE
1. Sift the flour, cut in the butter to the
flour until pea sizes.
2. Sprinkle the slightly beaten egg until you
can gather the dough into a bowl.
3. Then roll it out and use a floral cookie
cutter to cut the dough.
4. For every cut dough, put one teaspoonful
filling at the center. Then fold.
5. Seal the edges with the tines of the fork.
6. Bake in a preheated 3500F oven for 12 to
15 minutes.
FILLING
| Ingredients |
Quantity |
| Condensed milk |
1 can |
| Ground cashew nuts |
1/2 cup |
| All purpose flour |
1/2 cup |
| Butter |
1/2 cup |
| FERNA PRIMERA MANGO FLAVOCOL |
2 3/4 tsps. |
| Bread crumbs |
1 cup |
| FERNA IODIZED SALT |
1/2 tsp. |
PROCEDURE
1. Combine milk, cashew nuts and flour in a
saucepan and stir over low flame until it thickens.
2. Add the butter and FERNA PRIMERA MANGO FLAVOCOL
and continue stirring until well blended and
thick.
Yield: 74 pieces
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