Empanadas de Manzana (Apple Empanadas)

baked apple empanadas on a dark wooden tray with one broken in half to expose the spiced apple filling.

4 (11 ratings)

Empanadas de Manzana (Apple Empanadas)

These flaky pastry empanadas are baked (not fried) and filled with tart warm apples, with a coating of sugar and cinnamon that lends an irresistible crunch to the crust. Such a great alternative to apple pie!

Prep Time35

Cook Time20

Total Time55

Course: Dessert, Snack

Cuisine: Mexican

Servings: empanadas

Author: Yvette Marquez

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

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.

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.

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