Easy Baked Apple Empanadas
My Easy Baked Spiced Apple Empanadas are the perfect way to enjoy the flavors of apple pie in a handheld form plus cure your sweet tooth. Sliced apples are mixed with fragrant spices and baked in delicious homemade pastry dough.
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Ingredients
- 5 medium green apples peeled and sliced , medium or large
- 3 tablespoons unsalted butter
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/8 cup all purpose flour
- 2 pie crust top and bottom needed, homemade or store bought
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper.
- Starting with the apples, peel and slice apples. Place into a large bowl and sprinkle with both sugars and the spices. Mix to combine.
- In a large pan over medium/low heat, melt the butter and add in the apples. Saute the apples about 10 minutes or until the juices start to extract.
- Add in the flour and continue to cook for about another 5 minutes, stirring gently.
- When apples are soft and tender, remove the heat and set aside. Add the egg to a small bowl with a dash of water and whisk to combine.
- On a lightly floured surface, roll out the pie dough.
- Using a large biscuit cutter (3 1/4 inch)- cut 10 circles.
- Take each individual circle and expand it a bit more with the roller. (use more flour if needed on the surface and the roller.)
- Scoop about a tablespoon of the apple filling and place it in the middle of the circle. Fold the circle over and crimp the edges of the empanada with a fork to seal it.
- Place all the empanadas on the sheet pan and brush with egg wash. Put in the oven for 10-13 minutes or until golden brown.
Video
Notes
Notes:
A biscuit cutter that is 3 1/4 inches is best for the pastry rounds.
You can use a homemade empanada dough or a store bought pie crust.
Always use flour on your work surface.
A trick I have is to have 2 large sheet pans ready. Have one with parchment paper and some flour on it for the assembled empanadas (as you make them) and one greased (ready for baking in the oven).
The reason is that you don’t want the dough to get soggy from sitting on the grease too long. Once you got all the empanadas to the greased baking sheet, that is when you will brush them with the egg wash.
When they are done in the oven, let them cool for about 15 minutes before transferring to a cooling rack (or eating) Remove them carefully using a spatula.
Empanadas are tasty warm or at room temperature.
You can use sliced apples or diced apples.
Egg mixture will help give the empanadas a golden brown color.
Tart granny smith apples are the best!
Storage and Reheating: Store any leftover empanadas in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for 10 minutes or until warm. Or warm them in the microwave for about 30 seconds.
Nutrition
Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 189mgPotassium: 74mgFiber: 2gSugar: 7gVitamin A: 91IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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