These Apple Empanadas is insanely delicious! They make the perfect treat to eat. Make a big batch. This dessert always disappears quickly.
Apple Empanadas are near and dear to my heart. My father's family owns a farm in Durango, Mexico. We mainly grow APPLES!
When it's harvest time, it's apple jam, apple wine, and you guessed it, these delicious hand purees.
The fullness is so so delicious. Add to the dough and bake to golden brown perfection!
Several authentic Mexican desserts: Flan Pastel de Tres Leches Conchas
Here's how to do them
- Mix the dry ingredients in a large bowl.
- Add the butter.
Some people like to do this in the food processor. You can even do this by hand, but be careful not to heat the butter too much.
Pro Tip: Cube the butter. Then put it back in the fridge. Take it out and then mix it in the flour mixture.
This will ensure that the butter is cold.
- Cut the butter.
- Slowly add water.
Before adding the water, pinch some of the dough together. If it holds together, it's time to add the water.
Too much water will create the crust cool. Add only the necessary water to make the dough.
Note: A faster way to make this dessert is by using chilled pie dough from the store.
- Wrap the dough in plastic wrap.
- Place in the refrigerator. Minimum 1 hour.
The dough stays in the fridge for up to 2 days.
Make this step ahead of time if you can. It will make baking easier.
- Add butter, apples and sugar in a large skillet.
- Add flour and cinnamon.
While the dough is cooling like a rogue, make the filling.
Flour acts as a thickener and gives the filling a thicker texture.
You only want to soften the apples. They should still have a bite to them. Cook only a few minutes.
- Remove the frying pan from the heat.
- Let the apples cool completely.
If you add the filling when it is still hot, the dough will start to boil. This will produce hard empanadas. No bueno.
You can even make the apple filling a day before mounting. It holds up to 5 days in the fridge.
- Take a small dough ball.
- Roll out the dough.
- Add the apple filling.
- Fold over.
For a more perfect empanada, roll out the whole dough. Then cut out the dough using a circle cake cutter.
Desserts don't have to be perfect as long as they taste good, right?
- Seal the two ends of the dough using a fork.
- Do this around the empanada, make a half circle.
The easiest way to seal the dough is by using a fork.
Or fold the dough with your fingers.
- Brush with egg wash.
- Make a few slits in the center of the empanada.
To make egg wash: Mix eggs with water.
The slots allow the filling to be vented. Two to three small slits will do it.
- Bake for 25-30 minutes.
- Cool on a baking rack.
Here's the hard part … waiting! Fortunately, cooling the empanadas will only take a few minutes.
Apple Empanadas will last up to 5 days in a plastic bag with the air removed.
How to freeze
- Place empanadas in a large plastic bag and remove as much air as possible.
- Freeze up to 6 months.
- Bake at 375 degrees F for 15 minutes (or until hot) to reheat.
This Apple Empanadas recipe is a must try. Easy and delicious treats that you just can't beat.
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These Apple Empanadas is insanely delicious! They make the perfect treat to eat. Make a big batch. This dessert always disappears quickly. Course: Dessert Cuisine: Mexican Preparation time: 1 hour 45 minutes Cooking time: 35 minutes Total time: 2 hours 20 minutes Servings: 12 Calories: 320kcal
For the dough:
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 sticks butter very cold and dice
- 6-8 tablespoons ice water
- 1 tablespoon butter
- 7 apples peeled and cubes
- 1/4 cup sugar
- 1 teaspoon painted cinnamon
- 2 tablespoons flour
For egg wash:
- 1 egg
- 1 tablespoon water
For the dough:
- Add flour and salt in a large bowl.
- Mix to combine.
- Cut the butter.
- Pinch the dough. If it holds together a bit, slowly add the water.
- Add only the necessary water to bring the dough together.
- Formed a large disk. Cover with plastic wrap.
- Place in the refrigerator for 1 hour, up to 2 days.
- Heat the butter, and add the apples.
- Cook for 2 minutes.
- Add sugar, cinnamon and flour.
- Mix well.
- Cook for 1 minute more.
- The apples still need a bite.
- Cool completely.
- Preheat oven to 375 degrees F.
- Line cookie sheets with parchment paper or greaseproof paper.
- Take the dough out of the fridge.
- Let sit at room temperature for 5 minutes before rolling out.
- Sprinkle a clean surface with flour.
- Cut 12 balls from the dough.
- Roll out each ball individually.
- Add 2 tablespoons of filling to the center of the dough.
- Fold over the dough to create a semicircle.
- Seal the edges with a fork.
- Put on a cookie sheet.
- Repeat until all empanadas are formed.
Here's how to do the egg wash:
- Beat the egg with the water.
- Brush the top of each of the empanads with egg wash.
- Use a sharp knife to make 2-3 small slots for venting.
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool for 10 minutes on a cooling rack.
- Serve and enjoy!
For a more perfect empanada, roll out the whole dough. Then use one circle cookie cutter, cut out the dough. To make this dessert easier, use chilled pie dough. Apple Empanadas will last up to 5 days in a plastic bag with the air removed.
Calories: 320kcal | Carbohydrates: 40 g | Protein: 4g | Fat: 17 g | Saturated fat: 10g | Cholesterol: 57 mg | Sodium: 183 mg | Potassium: 151 mg | Fiber: 3g | Sugar: 15 g | Vitamin A: 577IU | Vitamin C: 5 mg | Calcium: 17 mg | Iron: 1 mg