This delicious baked apple empanada recipe combines rich flavors of cinnamon, sugar, and vanilla packaged in a light and flaky crust. It's the perfect single-serve Mexican dessert for any occasion!
2-3Granny Smith apples(about 1.2 lbs, peeled and diced in 1/2-inch cubes)
½cuplight brown sugar
1tbsplemon juice
1tspvanilla extract
½tspground cinnamon
dashground cloves or nutmeg(optional)
Empanada Dough
2 ½cupsall-purpose flour
½tspfine sea salt(may substitute table salt)
2tbspgranulated sugar
¾cupsunsalted butter(1.5 sticks, chilled and cubed)
4tbspshortening
6-8tbspice water(as needed)
1egg white(to brush on top, optional)
Instructions
Apple Filling
In a medium-sized pot, combine the diced apples, brown sugar, lemon juice, vanilla, and 1/4 of the cinnamon with a dash of ground cloves and/or nutmeg (optional).
Cook over medium heat, stirring occasionally. Cook until the apples have released their juices but remain slightly firm on the inside and the mixture is well blended (about 15-20 minutes).
Let the apple filling cool completely, or refrigerate for up to 5-7 days.
Empanada Dough
Place cubed butter and shortening in the freezer for about 15 minutes to chill.
In a food processor, combine flour, salt, and 2 tablespoons of sugar. Pulse slightly to mix. If you don't own a food processor, you can simply stir the mixture and then use a pastry cutter to combine ingredients later.
Add cold butter cubes and shortening. Then pulse until the mixture begins to clump into bean-size pieces.
Add water as needed, 1 tablespoon at a time, and pulse gently until the dough comes together but is not overly moist.
Turn dough out onto a floured surface to combine. Then divide the dough in half and form each half into a flattened disc. Wrap each disc in plastic wrap and place it in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 375°F.
Place the dough on a lightly floured surface, divide it into 8 equal segments, and form each segment into a small ball. Roll the balls out into circles about 1/8-inch thick, adding flour as needed to prevent sticking.
Fill the dough with 1-2 tablespoons of apple filling, leaving enough gap to the edge to fold the pocket in half.
Seal the edges of the empanada together forming a half-moon shape. Crimp the edges slightly with your fingers, or use a fork to seal the edges. Avoid pressing the edges too thin to prevent excess browning.
Place the empanadas on a baking sheet, either greased or lined with parchment paper. Cut a few small slits in the top of the empanadas to release steam while baking.
Optional: Brush the tops of the empanadas with egg white or an egg diluted with a small amount of water.
Optional: Sprinkle additional cinnamon and sugar on top. You may use turbinado sugar or large sugar crystals for added visual appeal.
Bake for 20-25 minutes until golden brown.
Notes
I like to use a European-style butter like Plugra for a light, flaky crust, though it isn’t necessary. You may also substitute butter and shortening 1:1 in the dough recipe. Butter has more flavor but tends to spread more while baking, while shortening helps to maintain the shape of the pastry without adding additional flavor.You can use any remaining apple filling to make mini-tarts or pies, or as a topping on ice cream.If you're short on time, you can also use store-bought frozen pastry dough or empanada discs.