Papaya Empanada Dessert

1 med. papaya
1 cup palm sugar
3 cups light brown sugar
3 cups sugar
1 tbsp. vanilla extract
1 tbsp. cinnamon

DIRECTIONS:
1. Shred your papaya
2. Cook your papaya till it softens.
3. Chop and then purée papaya 1 cup at a time using your Kitchen Aid/ Ninja Blender..
4. When that’s done, put it back in a pot and start cooking your puréed papaya adding in your ingredients on a med/low heat. (I let the papaya cook for a good 25-30 minutes to get it the way I want. It’s all up to you on how you like the consistency of it). Also test taste if it needs more light brown or white sugar.
Dough INGREDIENTS:

3 cups flour
1 stick butter flavored CRISCO shortening, cut in small cubes
12 tbsp. cold water
DIRECTIONS:
In a large bowl, pour in flour and cut up butter shortening. Mix
these two ingredients together with a fork or flat spatula. Then add in your cold water, a tablespoon at a time and mix well. Form your balls.
*Assemble the pastry - Flatten dough balls, fill, fold, crimp edges, cut uneven edges off and then poke a few holes on top. Bake at 350° for 25-30 minutes or until lightly golden brown.
(Makes about 40  empanada 

Pop donut

                   

• 2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon fine salt
• 2 1/2 teaspoons baking powder
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup  whole milk
• Canola oil for frying
• Granulated sugar for coating

How to cook .
 

Directions

Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.

Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.

Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.

Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, be careful not to  burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.