Muy Bueno: Fiestas 
Baked Apple Empanadas (Empanadas de Manzana)
Update your holiday dessert spread with my deliciously simple baked Apple Empanadas recipe! These Mexican apple hand pies feature flaky pastry shells filled with warm cinnamon spiced apples, coated with crunchy cinnamon sugar, and baked to perfection.
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My grandma’s backyard was basically an orchard. I grew up grabbing apples, apricots, peaches, membrillos (quince), and more straight from the branches.
When apples were in season my grandma would sit for hours peeling piles of them. She’d use them to make warm apple pies, apple galettes, and apple cinnamon empanadas stuffed with her famous slow-cooked apple preserves.
What are apple empanadas?
Mexican empanadas can be sweet or savory, but they’re always delicious. These apple-filled empanadas definitely fall in the dessert category—they’re essentially mini apple pies you can eat with your hands!
As with all empanadas, they start with a tender, but flaky crust. Then comes the magic—sweet, crisp red sweet apples like Gala or Fuji are simmered with a drizzle of lemon juice, sugar, canela, and warming cloves. After filling the empanadas, they’re given an egg wash and topped with cinnamon-sugar before baking for added sparkle and crunch.
The resulting dessert empanadas are an absolute delight—the fruit becomes perfectly tender, concentrating the natural sweetness of the apples as they bake. The pastry becomes crisp on the outside, but remains buttery tender with each bite.
Why You’ll Love This Recipe For Apple Pie Empanadas
- These cinnamon apple pockets are a host’s dream—pre-portioned, make-ahead friendly, and perfect for eating with your hands, so there’s less cleanup!
- Unlike most apple pie hand pies, these empanadas aren’t overly sweet.
- This easy apple empanada recipe is made with pantry staples and simple enough for novice bakers!
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
To make it easier on you, I’ve broken the ingredients up into two sections—filling and dough.
Apple Empanada Filling
- Sweet Apples – Gala, Fuji, Honeycrisp, Red or Golden Delicious apples are all known for their sweetness. Any favorite variety or a mix of them works beautifully!
- Lemon juice – Adding a drizzle of fresh lemon juice to the apples not only helps preserve their color but also enhances the flavor by balancing the sweetness, making it perfect for apple preserves.
- Granulated Sugar – This apple filling is simmered in white sugar, unlike most sweet empanada fillings that use piloncillo. White sugar keeps the apples’ natural color and allows their fresh, fruity flavor to shine. Try these apple preserves made with piloncillo!
- Water – A little bit of water will help soften and simmer the filling.
- Canela – Mexican canela infuses the apple filling with its warm, sweet spice, giving it an authentic Mexican flavor.
- Cloves – Whole cloves add a bold, aromatic depth to the apple filling, complementing the sweetness with their warm, spicy notes.
Sweet Empanada Dough
- All-Purpose Flour – Make sure to fluff your flour with a fork and use the spoon & sweep method for accurate measuring.
- Baking Powder – A bit of leavening helps the empanada pastry become extra tender and fluffy. Don’t confuse it with baking soda!
- Salt – A pinch of salt in pastry dough enhances the overall flavor, balancing the sweetness and adding a subtle depth to the crust.
- Granulated Sugar – A couple of tablespoons of sugar in the dough lightly sweetens it without overpowering, allowing the filling to truly shine while adding just the right touch of flavor to the pastry.
- Ground Cinnamon – Ground cinnamon in the dough is optional, but adding it enhances the flavor and gives the pastry a more authentic taste.
- Lard or Shortening – My grandma Jesusita made her empanada dough with lard, but my mom and I prefer using sticks of vegetable or butter-flavored shortening. You’re welcome to use either! If you use lard, I recommend buying the shelf-stable variety—the fresh stuff behind the butcher counter tastes meatier and might be too strong in a dessert.
- Eggs – We’ll use eggs to bind the pastry dough and an egg wash to brush the empanadas with for a shiny, golden brown exterior. I use large eggs, which equal a scant ¼ cup of liquid eggs.
- Milk – I typically use full fat milk, because that’s what my son drinks. Any percentage will do!
How to Make Apple Empanadas
These delightfully simple baked apple empanadas come together in just a few simple steps.
Step 1: Make Apple Empanada Filling. In a saucepan, combine peeled and diced apples, lemon juice, sugar, water, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce to a simmer for 15 minutes stirring so apples will not burn. Remove from heat and drain excess liquid thoroughly. Discard the cinnamon and cloves, and set the filling aside or refrigerate to cool.
Step 2: Make Sweet Empanada Dough. In a stand mixer mix the first 5 dry ingredients. Add in the shortening. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to combine until you have a soft dough. Split the dough in half. If not using immediately, wrap in plastic wrap and refrigerate.
Step 3: Roll Dough. Adjust your oven racks to the middle and top position. Preheat the oven to 350 degrees F. Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles.
Step 4: Fill Empanadas. Place two tablespoons of apple filling on one half of each of the rolled out circles.
Step 5: Seal Empanadas. Fold over the dough and seal off the edges with a fork by pressing down along the edges. Or pressing a flat knife edge along the border creates a beautiful design. Both make for a pretty pattern when baked.
Step 6: Brush & Vent. Brush each empanada with egg wash, sprinkle with cinnamon-sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Step 7: Bake Empanadas. Place empanadas on a parchment lined baking sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Step 8: Cool & Enjoy! Remove the sheet tray from the oven and let your empanadas cool for about 10 minutes. When they’re cool enough to handle with bare hands, you can either serve them or move them to a wire rack to finish cooling before storing.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Added Sugar-Free – Keep things light and lovely by omitting the sugar in the filling and/or using your favorite cup-for-cup sugar alternative (e.g. monkfruit or stevia) in the filling and dough.
- Dairy-Free – Use canela tea in place of milk in the dough.
- Egg Wash Alternatives – Ran out of eggs for your egg wash? Use evaporated milk, half n’ half, or cream instead.
- No-Cook Filling – This is a new, updated recipe. For my old recipe, watch how to make apple empanadas with a no-cook tangy green apple filling option. This variation can also be found in the first Muy Bueno cookbook.
- Shortcuts – While I love going full-scratch with basics like empanada dough and tamal dough with fresh masa, sometimes I’m short on time—especially during the holidays! Feel free to give yourself a break and use a dough press. You’re also welcome to swap in your favorite canned or frozen apple pie filling.
Serving & Topping Suggestions
These apple empanadas are the perfect treat for all of your favorite holiday festivities—they’re portable and pre-portioned! I serve them whenever I host tamalada parties for just that reason.
Serve apple empanadas with a warm cup of ponche navideño, Mexican hot chocolate, or café de olla.
Fresh from the oven, apple pie empanadas are delightful drizzled with dulce de leche or a boozy dulce de leche sauce, perfect for a Christmas crafting night.
Expert Tips & Tricks
- Dough Tips – You’ve heard it before and you’ll hear it again—don’t overwork the empanada dough. Once the ingredients are mixed and no dry pockets of flour remain, give it a rest.
- Rolling Tips – My grandma’s wooden palote is my favorite rolling pin of all time—it’s beautiful and easy to use. To help, consider using round cookie cutters.
- Neater Edges – I like the rustic look of empanadas sealed with the tines of a fork. If you prefer a more polished edge, use a ravioli wheel after sealing to remove any ragged edges.
- Why We Need To Vent – Since we’re using fresh fruit for our filling, the apples will give off steam. This can create a big air pocket if there’s nowhere for it to go and empanadas will potentially bust open.
Storage & Heating Instructions
- Prep. Before storing, make sure you allow your apple pie empanadas to cool completely to room temperature. This is essential! If you skip this step, condensation will collect in your storage container and make them soggy.
- Room Temp. They should be kept well lightly covered with a kitchen towel or paper towel at room temperature for up to 2-3 days.
- Refrigerator. To extend their shelf life, store the empanadas in a covered container in the fridge for up to 5 days.
- Freezer. To get a head start on preparation, make the apple empanada filling and freeze it for up to 3 months. Make the dough up to 3 days prior and refrigerate it until you’re ready to use it.
Frequently Asked Questions
They’re similar, but different. While most store-bought rolled pie crusts will work in a pinch, you have to be a bit more careful with homemade. Why? Many homemade pie crusts are crumblier than empanada dough—the butter is cut in, so there are large craggy pieces bound by only water or vodka. Empanada dough, on the other hand, is creamed together and bound by much more liquid in the form of eggs and milk. Texturally, it should feel kinda close to flour tortilla dough.
They’re both delicious! Growing up, we always baked empanadas dulces (sweet empanadas), but they can be fried. I typically opt to bake them—they’re considerably lighter in calories and are less fussy, so win-win.
Some unsung genius out there must’ve been the first, but apple empanadas are the result of a melting pot of influences. Mention of empanadas in general was recorded as early as the 7th century, and are attributed to Spanish, Portuguese, and Galician influences. The conquistadors then brought empanadas to Mexico and Central America in the 16th century, where local interpretations took hold.
But, it’s important to note that apples weren’t brought to the Americas until the 17th century, many by the British. In other words, the “origin” of apple empanadas can be attributed to at least 5 cultural traditions! And, of course, American apple pie has since become an influence on many apple empanada recipes you’ll find, offering a much sweeter, juicier interior than the kind I grew up with.
While you can freeze unbaked empanadas and baked empanadas, there’s a chance they’ll get soggy. Place assembled empanadas in a single layer on a parchment lined sheet, freeze until solid, then transfer to a freezer-safe bag or container. For added protection from freezer burn, wrap them individually in plastic wrap before placing them in the storage bag. They should keep well for 3 months. To defrost, I recommend using a wire rack—leaving them exposed to the air should help avoid excessive sogginess.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Empanadas de Manzana (Apple Empanadas)
Ingredients
Apple Filling:
- 6 cups apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- ½ cup water
- 2 cinnamon sticks
- 2 whole cloves
Empanada Dough:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon, optional
- ½ cup all-vegetable shortening
- 2 eggs
- ½ cup milk
Glaze:
- egg wash
- cinnamon-sugar mixture, 1 teaspoon ground cinnamon mixed with 1/4 cup sugar
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Instructions
Make Apple Filling:
- Peel and dice apples. In a stockpot, combine apples, lemon juice, sugar, water, cinnamon, and cloves.
- Bring to a boil over medium heat, stirring constantly. Cook until apples are fork tender, about 5 minutes.
- Bring to a boil, reduce to a simmer, and cook till soft (about 15 minutes) stirring occasionally so apples do not burn. Remove from heat and drain excess liquid thoroughly. Discard the cinnamon and cloves, and set the filling aside or refrigerate to cool.
Make Empanada Dough:
- In a stand mixer mix the first 5 dry ingredients. Add in the shortening. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to combine until you have a soft dough. Split the dough in half. If not using immediately, wrap in plastic wrap and refrigerate.
Assemble and bake empanadas:
- Preheat the oven to 350 degrees F.
- Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of apple filling on one half of each of the rolled out circles. Fold over the dough and seal off the edges with a fork by pressing down along the edges. Or pressing a flat knife edge along the border creates a beautiful design. Both make for a pretty pattern when baked.
- Brush each empanada with egg whites or some canned evaporated milk, sprinkle with cinnamon-sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Place the empanadas on a parchment lined cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Video
Notes
- Dough Tips – You’ve heard it before and you’ll hear it again—don’t overwork the empanada dough. Once the ingredients are mixed and no dry pockets of flour remain, give it a rest.
- Rolling Tips – My grandma’s wooden palote is my favorite rolling pin of all time—it’s beautiful and easy to use. To help, consider using round cookie cutters.
- Neater Edges – I like the rustic look of empanadas sealed with the tines of a fork. If you prefer a more polished edge, use a ravioli wheel after sealing to remove any ragged edges.
- Why We Need To Vent – Since we’re using fresh fruit for our filling, the apples will give off steam. This can create a big air pocket if there’s nowhere for it to go and empanadas will potentially bust open.
- Prep. Before storing, make sure you allow your apple pie empanadas to cool completely to room temperature. This is essential! If you skip this step, condensation will collect in your storage container and make them soggy.
- Room Temp. They should be kept well lightly covered with a kitchen towel or paper towel at room temperature for up to 2-3 days.
- Refrigerator. To extend their shelf life, store the empanadas in a covered container in the fridge for up to 5 days.
- Freezer. To get a head start on preparation, make the apple empanada filling and freeze it for up to 3 months. Make the dough up to 3 days prior and refrigerate it until you’re ready to use it.
5 Comments on “Baked Apple Empanadas (Empanadas de Manzana)”
These were so wonderfully tasty, I used full hot milk with canela stick, wow, enjoyed my moment with hot coffee, oh yum. Loved your great instructions & tips, very helpful.
Yvette, I feel like I have met a long lost friend! I too am from Texas (Houston) living here in Denver (Park Hill) Co. i stumbled onto your page searching for the old fashioned pumpkin empanadas and found your apple empanadas. Can you advise if your book has this recipe and for conchas ? I plan to buy your book but will you have any more signing events? Thank you!
I’m so happy to hear that Loretta! Thank you! In my new cookbook, Muy Bueno FIESTAS, there is an amazing NEW recipe for conchas!!! There are also three empanada recipes: Mixed Berry, Cream Cheese with Apricot-Jalapeño Jam Empanadas, and Camote (Sweet Potato). Check out my EVENTS page for upcoming signings. I will be in Pueblo, CO for the Chile Festival on Sept 23: https://muybuenoblog.com/book-signings-new/
Yes I remember Mom peeling and making her delicious empanadas. It seemed like she was always in the kitchen. Now I do the same. Wonder where I got it from. Mom you’re always in my heart and thanking you for every thing you taught me. Love you.
Ricpe of empanadas de carmale