Recipe for Langka Empanaditas


2 cups all-purpose flour
2/3 tsp. salt
2/3 cup margarine
2-3 tbsps. cold water

3 eggyolks
1 300 ml. can CARNATION Condensada
1 tbsp. butter
1/2 tsp. vanilla extract
1 cup fresh langka, minced


1. Combine egg yolks and CARNATION Condensada in a heavy saucepan. Cook stirring constantly until thick. Stir in butter, vanilla and langka. Set aside.

2. Combine flour and salt then cut into the margarine. Pour in water and form into ball. Roll out to about 1/4 inch thick on a floured surface. 3. Using a biscuit cutter, make 2 1/2 inches rounds. Put about 1 tbsp. of the filling in the center and fold to form a half moon. Flute or press sides with a fork to seal.
4. Arrange in a greased and floured cookie sheet. Bake at 350 degrees F for 20 min. then brush with butter and roll in sugar. Wrap in attractive cellophane.

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