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Apple empanadasA perfect dessert for the fall. Making this Apple Empanadas can be a perfect activity to do with your kids.  Make sure you cool down the filling before assembling your delicious sweet turnovers.  You can use store bought dough rounds or make your the one included in this recipe.
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Baked Apple Empanadas
Turnover filled with cinnamon and sugar cooked apples
Votes: 2
Rating: 3
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Prep Time 30 minutes
Cook Time 8-10 minutes
Servings
small empanadas
Ingredients
Prep Time 30 minutes
Cook Time 8-10 minutes
Servings
small empanadas
Ingredients
Instructions
For the Dough
  1. Crack the 2 eggs, trying to use most of the egg yolk.
  2. Add the water, salt to the eggs, mixing them thoroughly. Once the ingredients have been combined, pour them into a mixing bowl along with the flour, use your hands to knead the dough.
  3. Set aside the dough for 10-12 minutes to, well, set. Start rolling out the dough on the cutting board as thin as you can about 1/8″ or less.
  4. Using a round plate or a giant cookie cutter, cut the dough into 4-inch circles. place about a 2 tablespoons of apple filing in one side of the dough,. Fold it in half and curl up the edges of the empanada to seal it. You could use the end of a fork to press ends together and that way seal it.
  5. Crack the extra egg and whisk it up with a splash of cold water until pale yellow and perfectly mixed. Just before the empanadas go in the oven, use a pastry brush and paint them with a light, even coat of egg wash
  6. Bake for 8-10 minutes at 350 degrees.
  7. Sprinkle with powder sugar.
For the filling
  1. In a saucepan cook the apples with the sugar, cinnamon and nutmeg on medium heat. Cook for about 5-7 minutes until apples are soft and translucent. Let it cool off.
  2. Sprinkle with powder sugar
Recipe Notes

NOTE: Make sure you cover the fresh dough rounds with a damp towel to avoid the dough from drying.

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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2 comments
CD says January 19, 2016

I’m sorry, this is a terrible recipe. Where is step six? What temperature do you bake it at? Where do you fit in the 1 TB of sugar? Later in the instructions the directions call for powdered sugar…and I didnt get any when I was at the store because it wasnt on the ingredients list. The dough was tough and too salty. I was hoping it was going to melt in my mouth and have the perfect salty sweetness. Instead I had to wrestle with it like a piece of steak that was overly salty. Fix the recipe please I want to try it again with the correct directions.

Reply
    Chef Maria says January 28, 2016

    Hi CD:

    You are absolutely right! The recipe as I originally input it contained some typo’s and I don’t blame you for saying it is a “terrible recipe”. I must have been really detracted the day I was adding it. I have made the corrections and can’t wait to hear what you think now. Thank you for your feed back CD!

    Reply
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