Apple Empanadas

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

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

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.

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.

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.

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

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.

Other Dessert Recipes

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.