Apple Empanadas
These delicious apple empanadas are a sweet twist on one of my favorite recipes and make a great dessert or dessert treat that your family and friends will love.
- Prep Time 15 mins
- Cook Time 30 mins
- Total Time 45 mins
- Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients For the Apple Empanadas Filling
- 4 large apples, peeled and diced
- 1 tablespoon lime juice
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- Pinch of salt
For the Empanadas
- 1 pack (2 crusts) of refrigerated pie dough
- 1 egg, for egg wash
- Turbinado sugar
Instructions for Apple Empanadas
Step 1
Preheat the oven to 450 degrees F.
Step 2
Add sugar, apples, cinnamon, lime juice, vanilla, and nutmeg into a small saucepan. Over medium-high heat, cook the apples, mixing occasionally, until they are tender, about 18 to 20 minutes. They should have absorbed a lot of the liquid. Add cornstarch and stir. Shift into a bowl and set it aside to cool.
Step 3
Place pastry dough on a lightly floured surface, stack pie crusts, and roll out to ¼ inch thick. Using a 6-inch round cutter, cut out 4 circles. Re-roll the scrap to cut two additional rounds.
Step 4
Place 1 tablespoon of apple filling in the center of each dough. Brush the egg around the edges of each dough. Fold one side of the dough over and press the edges together using a fork until it is completely sealed. You can press the edges together by pinching the sides together using your index finger. Make sure they are completely sealed.
Step 5
Line 2 large baking sheets with parchment paper and place empanadas on top. Cut a few small slits on the top of each empanada with a small knife to allow steam to escape during baking. Brush tops with egg wash and sprinkle with turbinado sugar. Bake until pastry is golden, about 10-12 minutes.
Notes
Do not overcook the apples or they will stick to the bottom of the pan.
Allow the apple mixture to cool before adding it to the empanada dough.
Make a slit on the top of each empanada to allow steam to escape. If you don't, they may explode during baking.
Bake empanadas on parchment for easy removal.
Nutrition
Calories: 487kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated
Fat: 6g | Cholesterol: 27mg | Sodium: 317mg | Potassium: 235mg | Fiber: 5g |
Sugar: 31g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg
FAQ
Q, What are empanadas made of?
A, Empanadas are a type of pastry that originated in Spain and are now commonly found throughout Latin America, the Caribbean, and the Philippines. The exact ingredients and fillings can vary depending on the region, but in general, empanadas consist of a filling that is enclosed in a pastry shell and then baked or fried.
The pastry shell is typically made from flour, water, and fat (such as lard or butter) that is mixed together and then rolled out into thin circles. The filling can be sweet or savory and can include a variety of ingredients such as meat (beef, chicken, pork), cheese, vegetables, beans, or fruit. The filling is usually seasoned with herbs, spices, and sometimes a sauce or gravy.
Once the filling is added to the center of the pastry circle, the edges are folded over and sealed with a fork or crimped by hand to form a half-moon or triangular shape. Empanadas can be baked or fried until they are golden brown and crispy on the outside, and the filling is hot and cooked through.
