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Baked Apple Cinnamon Empanadas
By Chef Maria Cummins
Course
dessert
Cuisine
latin
Servings
8 Small Empanadas
Ingredients
- 4 apples (your favorite) diced
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- Powder sugar (to sprinkle)
- 8 empanadas dough (Store-bought)
Instructions
- Pre-heat oven to 400°F
- In a saucepan cook the apples with the sugar and cinnamon on medium heat. Cook for about 5-7 minutes until apples are soft and translucent. Let it cool off.
- Place about 2 tablespoons of apple filling on 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.
- Add egg wash to the top of each empanada. Bake for 11-12 minutes until golden.
- Sprinkle with powder sugar.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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