Turnover filled with cinnamon and sugar cooked apples
Course: Dessert, Snack
Servings: 12small empanadas
Author: Chef Maria Cummins
2cupsflourYou can buy already made store bought empanada dough, usually found in the freezer section
1 whole eggFor egg wash
3large applesred apples preferably
powder sugarto sprinkle
For the Dough
Crack the 2 eggs, trying to use most of the egg yolk.
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.
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.
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.
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
Bake for 8-10 minutes at 350 degrees.
Sprinkle with powder sugar.
For the filling
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.
Sprinkle with powder sugar
NOTE: Make sure you cover the fresh dough rounds with a damp towel to avoid the dough from drying.
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