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

This baked apple empanadas recipe is the perfect fall dessert that is not only delicious but portable as well.
Course Dessert
Cuisine Argentinian
Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
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