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    You Are Here: Home → Desserts

    Apple Empanadas

    September 21, 2023 by Ryan 2 Comments

    188 shares
    Jump to Recipe Print Recipe
    empanadas filled with apples on parchment paper
    apple empanadas on parchment paper
    apple empanada cut in half and set on top of each other on parchment paper
    apple empanada cut in half and stacked on top of each other

    This post may contain affiliate links. Please read my disclosure.

    This baked apple empanadas recipe is the perfect fall dessert that is not only delicious but portable as well.

    apple empanada cut in half and set on top of each other on parchment paper

    When it comes to fall, I'm all about apples - from baked apple cider donuts to an apple mojito to apple cider chicken.

    But an apple pie is probably the most well-known recipe. Good thing about these apple empanadas are they are basically a hand held version. I mean what's wrong with being able to carry around a dessert.

    And while empanadas typically lean savory - like these vegetarian empanadas or shrimp empanadas, you can never go wrong with sweet.

    If you are concerned about the crust, it is quite simple to make and very similar to pie crust if you've ever made your own. It creates a light and flaky crust that just melts in your mouth when you bite into it.

    Why This Recipe Works

    • Flavor contrast - The combination of tender, sweet, and slightly tart apple filling with the crispy, savory pastry shell creates a delightful flavor contrast.
    • Apple pie lovers - The aroma and taste of apple empanadas often evoke feelings of comfort and nostalgia. Many people associate the warm, cinnamon-spiced apple filling with cozy memories of homemade apple pie or childhood favorites, making them a comforting and heartwarming treat.
    • Portable - One of the benefits of these apple empanadas is you can walk around and enjoy it on the go or at a party.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Bake vs Fried
    • Serving Suggestions
    • Pro Tips/Recipe Notes
    • Other Dessert Recipes
    • Apple Empanadas
    empanadas filled with apples on parchment paper

    Ingredient Notes

    • Empanada dough - Homemade dough is quite easy and so tasty but pre-rolled pie crust works.
    • Apples - Granny Smith are my go-to as they have high acidity so they aren't super sweet but also hold well together when baked.
    • Sugar - Helps sweeten the filling while also creating a caramel like flavor as it cooks down.
    • Butter - Adds a slightly nutty flavor and acts as a thickener for the filling.
    • Cornstarch - Often used as a thickener in the filling to prevent it from becoming too watery. It helps create a gooey, cohesive filling that won't leak out of the empanadas during baking.
    • Lemon juice - A little lemon juice helps balance the sweetness of the apples and adds a bright, zesty flavor. It also prevents the apples from turning brown.
    • Cinnamon - Cinnamon is the most common spice used in apple empanadas, but you can also add a pinch of nutmeg, cloves, or allspice for extra flavor depth. Ground spices are preferred for even distribution.
    • Vanilla extract - A touch of vanilla extract can add a delightful aroma and flavor to the apple filling. Use it sparingly, as a little goes a long way.
    • Egg wash - A beaten egg mixed with a little water is used to brush the tops of the empanadas before baking. It gives them a beautiful golden-brown color and a slightly glossy finish.

    Ingredient Swaps

    As with any recipe, you can mix up some of the ingredients. Some variations include:

    • I mentioned above that I like to make my own dough, but you can easily just use store-bought pie crust.
    • I'm a fan of Granny Smith apples, but Honeycrisp is a good substitute.
    • I like to use light brown sugar for sweetness, but granulated sugar or dark brown sugar work well.
    • Instead of cornstarch, you can use arrowroot starch or tapioca starch as a thickener for the filling. These options work similarly to cornstarch and are gluten-free.
    • Add dried fruits like raisins, currants, or chopped apricots for extra sweetness or chopped nuts like almonds, pecans and walnuts for crunch.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making dough and cooking down some apples

    Pulse together the flour and salt before adding in the butter and pulsing 15 times. Add in the egg and water and blend until it clumps together.

    Flatten into a disc and cut in half. Add the apples as well as the rest of the filling ingredients to a skillet.

    process shots of cooking apples and rolling out crust

    Cook the apples over medium heat for 15-20 minutes. While it is cooling, roll out the dough to ⅛" thickness.

    Start cutting 5" circles and fill each with 2 tablespoon of apple filling before pressing together and crimping with a fork.

    process shots of adding empanadas to baking sheet and baking

    Add the apple empanadas to a parchment-lined baking sheet. Brush with egg wash before sprinkling some sugar on top. Bake at 375°F for 30-35 minutes or until done.

    FAQs

    What are Empanadas?

    Empanadas mean "to wrap in bread" in Spanish. It is a type of baked or fried turnover consisting of pastry and filling. It can be sweet or savory, but is typically savory.

    What Can I Substitute for Empanada Dough?

    While the dough is easy enough to make if you're short on time you can use a pre-rolled pie crust. Canned biscuits or crescent rolls pressed and rolled thin also work.

    What are the Best Kind of Apples to Use?

    Granny Smiths are best for apple empanadas as they hold their shape and give the filling a great sweet-tart flavor. However if you like your empanada sweeter, you can use apples like Galas, Pink Ladies or Honeycrisps.

    Can Apple Empanadas Be Made in Advanced?

    Yes. You can make the dough and filling and store in the fridge for up to 1 day. You can also assemble the unbaked empanadas and cover in plastic in the fridge for up to 2 days before baking.

    How to Reheat?

    Preheat the oven to 350°F. Add the vegetarian empanadas to baking sheet and reheat for 10-15 minutes or until the filling is warmed through. If they are starting to brown, just cover with aluminum foil

    Bake vs Fried

    I personally like baking these empanadas as they are a little healthier and you don't have to deal with the oil, but you can also fry them.

    Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 365°F. Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.

    Serving Suggestions

    These apple empanadas are delicious on their own, but can always be improved. Some additions include:

    • Additional apples
    • Vanilla bean ice cream
    • Nuts like pecans, walnuts or almonds
    • Whipped cream
    • Granola

    Pro Tips/Recipe Notes

    • Use an empanada dough press to make life easier when filling and folding.
    • Do not overfill or the filling will come out. Add a max of 2 tablespoon of the filling.
    • Make sure the edges are sealed well to prevent the filling from leaking out.
    • If the dough is becoming a little warm due to being out too long when adding the filling, just place the filled empanadas back in the fridge for 30 minutes before baking.
    • Use an egg wash on the outside of the dough to get the empanadas golden brown.
    • Leftover apple empanadas can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
    apple empanada cut in half and stacked on top of each other

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    If you’ve tried this apple empanadas recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    apple empanada cut in half and set on top of each other on parchment paper
    Print Recipe
    5 from 2 votes

    Apple Empanadas

    This baked apple empanadas recipe is the perfect fall dessert that is not only delicious but portable as well.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Chilling Time1 hour hr
    Total Time1 hour hr 50 minutes mins
    Course: Dessert
    Cuisine: Argentinian
    Servings: 9
    Calories: 417kcal
    Author: Ryan Beck

    Ingredients

    Empanada Dough

    • 3 cups all-purpose flour
    • ½ teaspoon salt
    • 12 tablespoon cold unsalted butter, cut into cubes
    • 1 large egg
    • ½ cup ice cold water

    Filling

    • 6 Granny Smith apples, peeled, cored and diced into ½ cubes
    • ¾ cup light brown sugar
    • 1 tablespoon unsalted butter
    • 2 teaspoon cornstarch
    • 2 teaspoon lemon juice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon vanilla extract

    Egg Wash

    • 1 large egg
    • 1 tablespoon water

    Instructions

    • Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
    • In a small bowl, combine egg and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
    • Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
    • Heat medium saucepan over medium heat. Add apples, sugar, butter, cornstarch, lemon juice and cinnamon. Cook for 15-20 minutes or until apples are tender and liquid has evaporated. Stir in vanilla extract and let cool.
    • Preheat oven to 375°F and line a baking sheet with parchment paper. Roll out dough to ⅛ inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl.
    • Put about 2 tablespoons filling in the center of each circle. Put some water around the entire edge, so once folded it will stick together. Wrap dough around filling to form empanada, pressing edges together. Crimp with a fork. Cut a small slit or poke some holes to allow steam to vent. Place on a parchment-lined baking sheet.
    • Whisk together an egg and water to make the egg wash. Brush each empanada with the egg wash and sprinkle with some sugar. Bake for 30-35 minutes or until they are golden brown.

    Notes

    • Use an empanada dough press to make life easier when filling and folding.
    • Do not overfill or the filling will come out. Add a max of 2 tablespoon of the filling.
    • Make sure the edges are sealed well to prevent the filling from leaking out.
    • If the dough is becoming a little warm due to being out too long when adding the filling, just place the filled empanadas back in the fridge for 30 minutes before baking.
    • Use an egg wash on the outside of the dough to get the empanadas golden brown.
    • Leftover empanadas can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1g | Calories: 417kcal | Carbohydrates: 61g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 137mg | Potassium: 19mg | Fiber: 5g | Sugar: 11g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Pear Martini
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    Reader Interactions

    Comments

    1. Barbie Silva says

      October 01, 2022 at 11:08 am

      5 stars
      I doubled this recipe and they tasted like they came from a bakery. Making again soon. Winner winner 👍👍

      Reply
      • Ryan says

        October 01, 2022 at 1:29 pm

        Glad you enjoyed them!

        Reply

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