Apple Empanadas


For The Filling:
5 honeycrisp apples, peeled and diced
3/4 cup of brown sugar
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves

For The Dough:
3 cups of all-purpose flour
1/2 cup sugar
A pinch of kosher salt
1 cup of cold unsalted butter, cut into 16 pieces
2 large eggs
2 tablespoons of cold water
1 egg white
4 tablespoons of turbinado sugar


For The Filling:
1. Add all of the ingredients for the filling, into a small pot over medium-high heat, stirring occasionally until apples are very tender and have absorbed the sugar and liquid.

2. Transfer the filling to a bowl and set aside.

For The Dough:
1. Mix together the flour, sugar, and salt in a food processor. Then add the butter, eggs and water, pulsing until a clumpy dough forms. if you do not have a food processor, then you may mix the ingredients in a bowl with a fork or with your hands, folding in the eggs, butter and water with a pastry cutter until a firm dough emerges.

2. Spread some additional flour onto a clean work surface. Transfer the dough onto the clean work surface and knead into a ball.

3. Cut the dough into 4 even pieces, then cut those pieces into an additional 4 pieces. You should have a total of 16 pieces of dough. Then roll each piece into a ball with the palm of your hands.

4. On your floured work surface, work each piece into a flat disk, with a rolling pin, about 6 or 7 inches wide.

5. Stack each piece of flattened dough, using parchment paper in between to avoid them sticking together. Then place stack into the refrigerator for about 30 minutes.

6. Preheat oven to 375 degrees.

7. Continuing to work on a floured surface, place about 2 1/2 tablespoons of pie filling mixer onto each disk of dough. Next, fold one side over to the other, and pinch the sides closed, until the empanada is completely sealed. You may also seal the edges with the tines of a fork, to create a pattern.

8. Line 2 cookie sheets with parchment paper, then place the empanadas onto the sheets.

9. Poke a hole into each empanada to allow steam to escape.

10. Brush each empanada with egg white, then sprinkle with turbinado sugar. Bake for approximately 25 to 30 minutes, or until golden brown and filling is bubbling.

11. Take out of the oven. Serve and enjoy!

This recipe yields 16 empanadas!


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