Description
These Best Baked Apple Empanadas feature a flaky, buttery crust filled with a warm, spiced apple filling, perfect for a comforting dessert or snack. The empanadas are baked to golden perfection, offering a delightful combination of sweet and cinnamon-spiced flavors in every bite.
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
For Assembling
- 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.
- Incorporate Butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add cold water and apple cider vinegar, mixing gently until a soft dough forms. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Make the Filling: In a saucepan over medium heat, combine the peeled and diced apples, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and lemon juice. Cook until the apples are softened and fragrant, about 8-10 minutes.
- Thicken the Filling: Mix the cornstarch with water to create a slurry, then stir it into the apple mixture. Continue cooking until the filling thickens. Remove from heat and let it cool completely before using.
- 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 floured surface, roll out the chilled dough to about â…›-inch thickness. Using a 4-5 inch round cutter or a small bowl, cut out circles from the dough.
- Assemble Empanadas: Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over to form half-moons and crimp the edges firmly with a fork to seal.
- Apply Egg Wash: Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give a shiny, golden finish after baking. Optionally, sprinkle granulated sugar on top for added sweetness and crunch.
- Bake: Bake the empanadas in the preheated oven for 20-25 minutes or until they turn a beautiful golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure the butter and water are cold to achieve a flaky dough.
- Let the filling cool completely before assembling to prevent soggy empanadas.
- You can use a mix of sweet and tart apples for a more complex flavor.
- Egg wash not only adds color but also helps the sugar stick to the surface.
- Empanadas can be stored in an airtight container for up to 3 days or frozen before baking.
