{"id":2560,"date":"1999-12-04T13:04:22","date_gmt":"1999-12-04T13:04:22","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/sweet-empaniditas\/"},"modified":"1999-12-04T13:04:22","modified_gmt":"1999-12-04T13:04:22","slug":"sweet-empaniditas","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/sweet-empaniditas\/","title":{"rendered":"Sweet Empaniditas"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1\/2 c. raisins<br \/>\n1\/2 c. apple juice<br \/>\n2 Tbs. packed brown sugar<br \/>\n1\/2 tsp. cinnamon<br \/>\n1\/4 tsp. cloves<br \/>\n1\/2 tsp. grated lemon peel<br \/>\n1 1\/2 tsps. cornstarch<br \/>\n1\/2 c. tart apple<br \/>\n1\/4 c. finely chopped walnuts<br \/>\n1 Tb. lemon juice<br \/>\nPastry for 2 crust, 9 inch pie<br \/>\nBeaten egg, for glaze<br \/>\nGranulated sugar<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In saucepan, combine raisins, apple juice, sugar, cinnamon, cloves &amp; peel. Boil, reduce heat &amp; simmer 5 minutes. Dissolve cornstarch in 2 Tbs. cold water<br \/>\n stir into raisin mixture with apple &amp; walnuts. Cook &amp; stir until thickened, 1-2 minutes. Stir in lemon juice<br \/>\n cool. Roll out pastry 1\/8&#8243; thick on floured surface. Cut into 12 rounds with 4&#8243; cutter, rerolling dough as needed. Place rounded Tb. of filling in center of circles<br \/>\n fold pastry in half over filling to enclose. Press edges with tines of fork to seal. Prick tops with fork, if desired, decorate tops with small shapes cut with canape cutters from remaining dough. Brush with beaten egg<br \/>\n sprinkle generously with sugar. Bake on ungreased baking sheets at 375 for 10 minutes or until golden. Cool on wire racks. Makes 1 dozen.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 c. raisins 1\/2 c. apple juice 2 Tbs. packed brown sugar 1\/2 tsp. cinnamon 1\/4 tsp. cloves 1\/2 tsp. grated lemon peel 1 1\/2 tsps. cornstarch 1\/2 c. tart apple 1\/4 c. finely chopped walnuts 1 Tb. lemon juice Pastry for 2 crust, 9 inch pie Beaten egg, for glaze Granulated sugar<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2560","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2560"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2560\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}