Description
These Apple Empanadas offer a comforting bite with a flaky pastry and cinnamon-spiced apple filling, perfect for any occasion.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup tepid water
- 3 large sweet or semisweet apples (about 24 ounces), peeled, cored, and diced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 large egg
- 1 tablespoon water
- Sugar, for sprinkling
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- Create a well in the center of the dry ingredients and pour in the olive oil and water.
- Using a fork or wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced apples, sugar, cinnamon, lemon juice, vanilla extract, and lemon zest.
- Cook, stirring occasionally, for about 8-10 minutes until the apples have softened but still maintain some texture.
- Remove from heat and allow the filling to cool completely before assembling the Apple Empanadas.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and divide it into 12 equal portions.
- On a lightly floured surface, roll each portion into a 5-inch circle, about 1/8-inch thick.
- Place approximately 2 tablespoons of the cooled apple filling in the center of each circle.
- Fold the dough over to create a half-moon shape, pressing the edges together firmly.
- Use a fork to crimp the edges and seal the Apple Empanadas.
- Transfer the assembled empanadas to the prepared baking sheets, spacing them about 2 inches apart.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush each empanada with the egg wash and sprinkle with a little sugar.
- Bake for 20-25 minutes, or until the Apple Empanadas are golden brown and crisp.
- Allow to cool for 10 minutes before serving.
Notes
- For the flakiest dough, use cold water and don’t skip the refrigeration step.
- Make a small slit on top of each empanada to allow steam to escape during baking.
- Try adding a pinch of nutmeg, cardamom, or allspice to the filling for unique flavor variations.
- For a more indulgent treat, add 2 tablespoons of cream cheese to the apple mixture.
- Store cooled Apple Empanadas in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 215
- Sugar: 8
- Sodium: N/A
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: N/A