Description
Delight in these warm, flaky Baked Apple Empanadas that combine a tender, buttery crust with a spiced apple filling. Perfect for a cozy dessert or sweet snack, these empanadas are baked to golden perfection and offer a comforting taste of fall flavors.
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, cold and cubed
- ½ cup cold water
- 1 teaspoon apple cider vinegar
Filling
- 3 medium apples, peeled and diced
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
Finishing
- 1 egg, beaten (for egg wash)
- Granulated sugar (optional, for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Form the Dough: Gradually add cold water and apple cider vinegar to the mixture, stirring until a dough forms. Shape it into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to rest.
- Make the Filling: In a saucepan over medium heat, combine peeled and diced apples, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and lemon juice. Cook, stirring occasionally, until the apples are softened but still hold some shape.
- Thicken the Filling: Mix the cornstarch with water to create a slurry, then add it to the apple mixture. Continue cooking and stirring until the filling thickens. Remove from heat and allow to cool completely before assembling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about â…›-inch thickness. Use a round cutter or glass to cut out 4-5 inch circles.
- Fill and Shape Empanadas: Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly. Crimp the edges with a fork to seal completely.
- Prepare for Baking: Arrange the empanadas on the prepared baking sheet. Brush the tops lightly with beaten egg wash for a shiny golden crust. Sprinkle with granulated sugar if desired for extra sweetness and texture.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the empanadas turn a beautiful golden brown color. Remove from oven and let cool slightly before serving.
Notes
- Use tart apples like Granny Smith for a balance of sweetness and tartness in the filling.
- Ensure the butter is very cold to achieve a flaky dough texture.
- Chilling the dough before rolling helps prevent shrinking during baking.
- For added flavor, consider sprinkling cinnamon sugar on top before baking instead of plain sugar.
- Store leftover empanadas in an airtight container and reheat in the oven to maintain crispness.
