Apple Empanadas

These Apple Empanadas are a delicious, handheld dessert that combines the warm, comforting flavors of cinnamon-spiced apples with a crispy, golden pastry crust. Filled with a gooey caramelized apple mixture, these empanadas are baked to perfection and topped with a sweet glaze that adds the perfect finishing touch.

Whether you’re serving them as a snack, dessert, or party treat, these empanadas are sure to impress with their irresistible combination of textures and flavors!

Apple Empanadas

Ingredients:

16–32 empanada dough discs (store-bought or homemade)

3 tbsp butter

1 tsp cinnamon

A pinch of salt

3 tbsp brown sugar

3–4 Granny Smith apples (cut into small bite-sized cubes)

1 tsp cornstarch + 1 tsp water (mixed to make a slurry)

1 egg + 1 tbsp water (for egg wash)

1/2 cup powdered sugar

1 tbsp milk (any kind, including plant-based)

Instructions:

Prepare the Dough:

Begin by preparing the empanada dough. If using store-bought dough discs, simply lay them out on a clean surface. For homemade dough, follow the instructions from your favorite recipe to make the discs.

Cook the Apple Filling:

In a medium saucepan, melt the butter over medium-low heat. Add cinnamon, a pinch of salt, and brown sugar. Stir until the mixture becomes bubbly and smooth.

Once the butter and sugar have combined into a caramel sauce, add the diced apples to the pan.

Toss gently to coat the apples with the sauce. Let the apples cook for about 3–5 minutes until they start to soften.

Add the cornstarch slurry (cornstarch mixed with water) to the pan and stir until the sauce thickens and the apples are fully coated. Remove from heat and allow the filling to cool to room temperature.

Fill the Empanadas:

Once the apple mixture has cooled, spoon 1–2 tablespoons of the filling into the center of each empanada disc. Be careful not to overfill, as it could cause the empanadas to burst open while baking.

Seal the Empanadas:

Dab a little water along the edges of each disc. Fold the dough over the filling to create a half-moon shape. Press down on the edges to seal them. Use a fork to crimp the edges tightly and ensure the filling stays inside.

Prepare for Baking:

Preheat your oven to 400°F (200°C). Brush each empanada with the egg wash (beaten egg mixed with water) for a golden finish.

Bake the Empanadas:

Arrange the empanadas on a baking sheet lined with parchment paper. Bake for 20 minutes, or until they are lightly golden brown and crisp on the outside.

Make the Glaze:

While the empanadas bake, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. If the glaze is too thick, add more milk. If it’s too thin, add a little more powdered sugar.

Drizzle and Serve:

Once the empanadas have finished baking, drizzle the glaze over the top of each one. Allow them to cool slightly before serving.

Notes:

Dough Options: You can either make the empanada dough from scratch or use store-bought dough discs for convenience. If using homemade dough, make sure it’s rolled thin enough to crisp up nicely during baking.

Apple Variety: While Granny Smith apples are a great choice for their tartness and firmness, you can substitute with other apple varieties like Honeycrisp or Fuji for a sweeter filling. Just keep in mind that the sweetness of the apples will affect the overall flavor of the empanadas, so adjust the sugar as needed.

Cornstarch Slurry: The cornstarch slurry is key to thickening the filling. Make sure to mix the cornstarch and water together until smooth before adding it to the apples to avoid lumps.

Filling Consistency: Be sure to let the filling cool completely before adding it to the empanada dough. This helps prevent the dough from becoming soggy and makes it easier to seal the empanadas.

Sealing the Edges: For a perfect seal, lightly dampen the edges of the dough with water before folding them over. Use a fork to crimp the edges, which will both seal the dough and create a decorative edge.

Baking Tips: Keep an eye on the empanadas while they bake. They should turn golden brown and crisp. If you prefer a fried version, you can fry them in vegetable oil instead of baking them.

Glaze: The glaze adds an extra layer of sweetness, but you can adjust its thickness to your preference by adding more powdered sugar if you want it thicker or more milk if you prefer a thinner consistency.

Serving Suggestions: These empanadas are perfect on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat!

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of apple for this recipe?

Yes, you can! While Granny Smith apples are ideal because they are tart and hold their shape well when cooked, you can substitute with other apples like Honeycrisp, Gala, or Fuji.

Just keep in mind that sweeter apples may require you to reduce the amount of brown sugar in the filling to balance the sweetness.

Can I fry the apple empanadas instead of baking them?

Absolutely! To fry the empanadas, heat about 1-2 inches of oil in a pan over medium heat.

Once the oil is hot (around 350°F/175°C), gently lower the empanadas into the oil and fry for about 2-3 minutes on each side or until golden brown.

Drain on paper towels before glazing. Be cautious while frying to avoid burning the dough.

Can I make the empanada filling ahead of time?

Yes, you can make the apple filling ahead of time! Prepare the filling, allow it to cool completely, and store it in an airtight container in the refrigerator for up to 2 days.

When you’re ready to assemble the empanadas, simply reheat the filling and proceed with the recipe.

Can I freeze the empanadas before baking or frying?

Yes, you can freeze the assembled, unbaked empanadas.

Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours), then transfer them to a freezer-safe bag or container.

To bake, just add a few extra minutes to the baking time, no need to thaw first. For frying, heat the oil and fry directly from frozen, adding a little extra time to ensure they cook through.

Can I make the dough from scratch instead of using store-bought discs?

Yes, you can! If you prefer homemade dough, you can make empanada dough from scratch using flour, butter, water, and a pinch of salt.

Roll the dough out into thin circles to fill with the apple mixture.

Homemade dough will give the empanadas a slightly more rustic, flakier texture, but it may take a bit longer to prepare compared to store-bought options.

Can I use store-bought dough for the empanadas?

Yes, you can! Using store-bought empanada dough discs is a great time-saver.

You can find them in the freezer section of most grocery stores.

Just make sure to thaw the discs before filling them, and follow the rest of the recipe as directed.

If you prefer homemade dough, feel free to make your own!

How do I know when the apple filling is ready?

The apple filling is ready when the apples have softened but still hold their shape, and the filling has thickened from the cornstarch slurry.

It should resemble a thick caramel sauce that coats the apples.

If the filling is too runny, simmer for a few more minutes to thicken it up, but be careful not to overcook the apples.

Do I have to use Granny Smith apples for this recipe?

While Granny Smith apples are ideal for this recipe because of their tartness and firm texture, you can substitute them with other apple varieties like Honeycrisp, Fuji, or Gala. Just keep in mind that sweeter apples may need less brown sugar to balance the sweetness of the filling.

Can I make these empanadas ahead of time?

Yes, you can! Once the empanadas are assembled, you can freeze them before baking or frying.

Arrange the empanadas in a single layer on a baking sheet, freeze until solid (about 1-2 hours), and then transfer them to a freezer bag.

When you’re ready to bake, cook them straight from the freezer, adding a few extra minutes to the baking time.

How can I make the glaze thicker or thinner?

To adjust the thickness of the glaze, simply add more powdered sugar to thicken it, or more milk to thin it out.

If the glaze is too thin, it won’t hold well on the empanadas; if it’s too thick, it may be hard to drizzle.

Aim for a smooth, pourable consistency that will coat the empanadas beautifully.