Bizcochito

SERVES: 12  COOK TIME: 20-22 minutes  TOTAL TIME: 45 minutes

Ingredients

1 can Solo Foods Cherry Cake and Pastry Filling

1 1/2 cups all-purpose flour

3/4 tsp salt

1/4 tsp cinnamon

1 tsp aniseed

1 1/2 sticks butter, cold

6 tbsp cold water

4 1/2 tsp brandy

Egg wash: 1 large egg, beaten with 1 tbsp water

Optional: Powdered Sugar, garnish

Instructions

To prep, preheat the oven to 375F and line a baking sheet with parchment paper. In a large bowl, combine flour, salt, cinnamon, and aniseed. Then, using a cheese grater, grate the butter over the flour mixture and use your hands to work it into the flour mixture. Do this until the dough is in pea-sized pieces. Add water and brandy and toss dough until it sticks together, being careful not to break butter into smaller pieces while blending in the water. Put the dough on a lightly floured surface and knead until the dough comes together. Wrap in plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes or until firm and ready to roll out. Roll the dough out to be ⅛ inch thick and cut circles with a 4-inch cookie cutter. Scraps can be re-rolled and cut. Working with one piece of dough at a time and using a pastry brush, brush a ¼-inch border of egg wash around the perimeter of the dough. Spoon 2 tablespoons of Solo Foods Cherry Cake and Pastry Filling on 1/2 of each circle, then fold over into a half moon (Do not overfill). Crimp the edges tightly with a fork dipped in flour, to seal. Repeat until all of the dough has been used. Mix the remaining teaspoon of cinnamon with sugar in a small bowl. Brush each pastry lightly with remaining egg wash and sprinkle lightly with cinnamon sugar. Bake about 20–22 minutes, until lightly browned. Allow to cool before removing them from the baking sheet. Optional: Garnish with a light dusting of powdered sugar.

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