Name: Sweet Baked Apple Empanadas - Easy Dessert Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 5 large honeycrisp apples, peeled and diced; 3/4 cup Mexican piloncillo (or brown sugar); 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 3 cups all-purpose flour; 1/2 cup granulated sugar; 1 pinch kosher salt; 1 cup cold butter, cut into pieces; 2 large eggs; 2 tablespoons cold water; 1 egg white; 4 tablespoons turbinado sugar

Baked Apple Empanadas are more than just a dessert; they’re a warm hug in pastry form. Imagin extracte the comforting aroma of cinnamon and baked apples wafting through your kitchen, promising a taste of pure bliss. This classic treat holds a special place in so many hearts, and it’s easy to see why. The delightful contrast between the flaky, golden crust and the sweet, tender apple filling is simply irresistible. What truly makes these Baked Apple Empanadas stand out is the perfect balance of spices and the natural sweetness of the apples, elevated by a touch of brown sugar and a hint of lemon for brightness. They’re incredibly versatile too, perfect for a cozy afternoon snack, a delightful addition to a brunch spread, or even a sophisticated ending to any meal. Get ready to create your own little pockets of joy with this straightforward and incredibly rewarding recipe.

Ingredients:

5 large honeycrisp apples, peeled and diced
3/4 cup Mexican piloncillo (or brown sugar)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups all-purpose flour
1/2 cup granulated sugar
1 pinch kosher salt
1 cup cold butter, cut into pieces
2 large eggs
2 tablespoons cold water
1 egg white
4 tablespoons turbinado sugar

Preparing the Apple Filling

Start by preparing the luscious apple filling that will be the heart of our Baked Apple Empanadas. In a medium saucepan, combine the diced honeycrisp apples with the Mexican piloncillo (or brown sugar). The piloncillo, with its rich, molasses-like flavor, adds a depth that granulated sugar can’t quite match, but brown sugar is a perfectly acceptable substitute if piloncillo is unavailable. Add the lemon juice, which will help prevent the apples from browning too quickly and will also add a subtle brightness to the sweetness. Stir in the vanilla extract for its warm, comforting aroma and flavor, and then sprinkle in the ground cinnamon and ground cloves. These spices are classic partners to apples, creating that quintessential fall dessert essence.

Place the saucepan over medium heat and cook, stirring occasionally, until the apples begin extract to soften and release their juices, and the piloncillo or brown sugar has dissolved into a syrupy glaze. This usually takes about 10-15 minutes. You want the apples to be tender but not mushy, so they retain a pleasant texture within the empanada. Once the filling has reached this consistency, remove the saucepan from the heat and let it cool completely. It’s important to let the filling cool down before assembling the empanadas, as hot filling can melt the pastry dough and make it difficult to work with. You can even prepare this filling a day in advance and store it in the refrigerator.

Crafting the Empanada Dough

Now, let’s move on to the pastry dough, the crispy, flaky vessel for our delicious apple filling. In a large bowl, whisk together the all-purpose flour, granulated sugar, and the pinch of kosher salt. This provides the base structure and a hint of sweetness and seasoning to the dough. Add the cold butter, which has been cut into small, uniform pieces. Using cold butter is crucial for achieving a flaky pastry; the cold butter creates steam pockets as it bakes, resulting in layers.

Now, the fun part: incorporating the butter into the flour mixture. You can do this with a pastry blender, two forks, or even your fingertips. Work the butter into the dry ingredients until the mixture resembles coarse crum extractbs, with some pea-sized pieces of butter still visible. These larger pieces are what give the dough its characteristic flakiness. In a small bowl, lightly beat one of the large eggs. Add the beaten egg and the 2 tablespoons of cold water to the flour and butter mixture. Gently mix everything together until the dough just starts to come together. Be careful not to overmix, as this can develop the gluten too much and result in a tough dough.

Turn the dough out onto a lightly floured surface and gently bring it together to form a disc. If the dough seems too drum extractand crumbles, you can add another teaspoon of cold water, but do so sparingly. Wrap the dough disc tightly in plastic wrap and refrigerate it for at least 30 minutes, or preferably an hour. This chilling period allows the gluten to relax and the fat to firm up, making the dough easier to roll out and ensuring a tender crust.

Assembling the Baked Apple Empanadas

Once the dough has chilled, it’s time to assemble your Baked Apple Empanadas. Lightly flour your work surface and your rolling pin. Roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a saucer, cut out circles of dough. The size of your circles will determine the size of your empanadas; roughly 5-6 inches in diameter is a good starting point. You might need to gather and re-roll the scraps, but try to handle them as little as possible to maintain tenderness.

To create the empanada pockets, place a generous tablespoon of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be sure not to overfill them, as this can cause them to burst during baking. In a small bowl, whisk the remaining egg white with a tablespoon of water. This will act as a “glue” to help seal the empanadas. Lightly brush the edges of the dough circles with the egg white wash. Then, carefully fold the other half of the dough over the filling, creating a half-moon shape.

Press the edges firmly together to seal. You can use your fingers to crimp the edges, or for a more decorative finish, use the tines of a fork to press down along the senon-alcoholic aled edge. This not only looks nice but also ensures a secure seal to prevent any of that delicious apple filling from escaping during baking. Place the assembled empanadas onto a baking sheet lined with parchment paper.

Baking to Golden Perfection

Now for the final stage: baking these beautiful Baked Apple Empanadas to golden perfection. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This moderate oven temperature is ideal for baking pastry, allowing it to cook through evenly without burning.

Once the empanadas are assembled and on the baking sheet, it’s time for their glistening finish. In a small bowl, lightly beat the remaining egg with a tablespoon of water. This is your egg wash. Using a pastry brush, generously brush the tops of each empanada with the egg wash. This will give them a beautiful golden-brown sheen and help the turbinado sugar adhere. Immediately sprinkle the tops of the egg-washed empanadas with the turbinado sugar. The turbinado sugar, with its larger crystals, will caramelize slightly in the oven, providing a delightful crunch and a touch of extra sweetness.

Bake for 20-25 minutes, or until the empanadas are puffed up and golden brown. Keep an eye on them during the last few minutes of baking, as oven temperatures can vary. If they start to brown too quickly, you can loosely tent them with aluminum foil. Once baked, remove the empanadas from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These Baked Apple Empanadas are wonderful served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the delightful combination of flaky pastry and sweet, spiced apples!

Conclusion:

And there you have it! Your very own batch of delicious, warm, and comforting Baked Apple Empanadas. This recipe is a delightful way to bring a touch of homemade goodness to any occasion, from a casual afternoon treat to a festive gathering. The flaky, golden pastry encasing the sweet, spiced apple filling is truly irresistible. Don’t be shy – embrace the joy of baking and savor every bite of these wonderful empanadas. Whether you’re a seasoned baker or just starting out, this recipe is designed to be approachable and rewarding.

For serving, these Baked Apple Empanadas are fantastic on their own, but they also pair beautifully with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream. They’re perfect for breakfast, dessert, or even a satisfying snack any time of day. If you’re feeling adventurous, consider adding a pinch of nutmeg or a splash of lemon juice to the apple filling for an extra layer of flavor. You could also experiment with different types of apples to find your favorite blend!

Frequently Asked Questions:

Can I make the empanada dough ahead of time?

Yes, absolutely! The dough for your Baked Apple Empanadas can be made up to two days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This makes assembly on baking day much quicker.

What if I don’t have pie crust, can I use puff pastry?

While the texture will be different, puff pastry can be a good substitute for the pie crust in these Baked Apple Empanadas. The result will be lighter and more airy, which can be a delightful variation!