Apple empanadas a light, flakey pastry filled with a sweet apple filling are the perfect dessert to welcome fall season. Apples simmered in brown sugar, lemon juice and cinnamon are wrapped in a flaky homemade empanada dough.
Baking empanadas is my favorite fall ritual. Everyone at my casita is excited for cooler temperatures; holiday planning begins and fall flavors make their way into the kitchen.
I’m so excited to share a new empanadas recipe with you in collaboration with Imperial sugar. All the flavors of fall apples are wrapped in a homemade empanada dough, dusted with sugar, and baked until light and golden.
Today I want to share how to make apple empanadas.
Bring on the fall baking!
The filling for my apple empanadas is made from apples, brown sugar, lemon Juice and cinnamon simmered until tender.
For the dough we let our food processor do all the heavy lifting. Flour, sugar, baking powder, salt, shortening and milk to the food processor, pulse to combine then slowly add milk until dough comes together. This is one of the easiest ways to make empanada dough, and I use this method all throughout the holidays.
HOW TO MAKE EMPANADA DOUGH IN THE FOOD PROCESSOR:
In a food processor add flour, sugar, baking powder, and salt.
Pulse to combine. Add shortening and pulse to combine.
Slowly add milk, process until dough comes together.
Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes in refrigerator before using.
Apple Empanadas
Apple empanadas a light, flakey pastry filled with a sweet apple filling are the perfect dessert to welcome fall season.
Apples simmered in brown sugar, lemon juice and cinnamon are wrapped in a flaky homemade empanada dough.
Dusted with brown sugar and baked until golden, these apple empanadas are the perfect fall treat.
Prep Time: 45 minutes
Cook Time: 18minutes – 20 minutes
Yield:14-16 empanadas
For apple filling:
6 apples, peeled and cored, diced
1 cup brown sugar
2 tablespoons lemon Juice
1 teaspoon ground cinnamon
For empanada dough:
2 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup warm milk
1 egg, lightly beaten
1 tablespoon milk
1/2 cup brown sugar
For apple filling:
To a saucepan add diced apples, brown sugar, lemon juice and cinnamon.
Cook over medium high heat, stirring occasionally until sugar has dissolved and apples are tender, about 15 minutes.
Remove from heat, allow to cool.
For empanada dough:
In a food processor add flour, sugar, baking powder, and salt.
Pulse to combine. Add shortening and pulse to combine.
Slowly add milk, process until dough comes together.
Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes in refrigerator before using.
Preheat oven to 350°F.
Roll out chilled dough on a lightly floured surface.
Using a drinking glass, cut out round disc shapes for empanadas.
Spoon apple filling in center of each empanada disc.
Fold, seal with a fork along the edge and then place on a baking sheet.
Brush with egg wash and sprinkle with brown sugar.
Bake for 18-20 minutes or until golden brown.
Cool completely.
MAS SWEET DESSERTS:
Peach Tres Leches Cake, all the peaches!
Blackberry Coconut Tamales, sweet tamales.
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