Some popular Mexican pastry recipes are for empanadas, filled pastries that are popular throughout Mexico and Latin America. Some dessert empanadas include apple and chocolate-banana empanadas.
To make apple empanadas, or empanadas de la manzana, combine 3 cups of flour, 4 teaspoons of sugar, 1 teaspoon of cinnamon and 3 teaspoons of baking powder. Cut in 1/2 cup of lard or shortening until the mixture has a coarse texture. In a separate bowl, combine 3/4 cup of water and 1 egg with a whisk. Add the egg and water to the other ingredients and knead them together into a dough. Cover the dough and let it set in the refrigerator for at least 30 minutes. Roll it about 1/4-inch thick and cut it into 4- to 6-inch circles.
Simmer 1 cup of water in a pan and add 2 pounds of peeled and cubed apples and 1 tablespoon of cinnamon. Cook them until the water evaporates and the apples are tender. In a separate saucepan, combine 2 cups of sugar, 1 teaspoon of lemon juice, and 1/8 cup of water. Cook at a simmer until the syrup has a dark golden color, at about 335 degrees Fahrenheit. Soften 1 cup of raisins in warm water, and then drain them. Add them with the apples to the syrup.
Once the filling begins to harden, spoon 1 to 3 tablespoons of filling to each circle of dough. Fold the dough over, and seal the edges with a fork. Chill the empanadas for at least three hours, and then fry them in hot oil until golden brown, about six to seven minutes.
For a chocolate-banana filling, mash together 4 large bananas, 2 tablespoons of sugar and 1 teaspoon of cinnamon. Top the filling with 4 ounces of semisweet chocolate pieces.