Baked Apple Empanadas Recipe: A Flaky, Sweet Treat You’ll Crave Year-Round

If you’ve ever craved the cozy aroma of warm apples and spices wrapped in a buttery, golden crust—this baked apple empanadas recipe is for you. Unlike traditional fried empanadas, this version is oven-baked, delivering all the rich flavors and textures without the grease. With just the right amount of sweetness and crunch, these handheld pastries are perfect for fall gatherings, weeknight desserts, or holiday dessert tables. Plus, they’re incredibly portable and freezer-friendly—ideal for make-ahead baking.

In this guide, I’ll walk you through the essential ingredients, how to keep the crust crisp and the filling gooey, plus step-by-step instructions to master this authentic baked Mexican dessert at home.

Welcome to my cozy kitchen corner where family traditions meet homemade comfort. My love for baking began early, but the moment I first made empanadas with my mom, everything changed. We’d stand side by side at the counter—me carefully spooning filling while she sealed each edge with practiced fingers. It was always a weekend ritual filled with laughter and flour-dusted aprons.

This baked apple empanadas recipe is a tribute to those cherished moments. I’ve taken the traditional Mexican-style apple empanadas and added a few personal touches—like a buttery homemade dough, a warm mix of cinnamon and cloves, and a turbinado sugar finish that adds irresistible crunch. It’s the kind of treat that brings everyone back to the kitchen, one golden bite at a time.

Ingredients You’ll Need for the Perfect Baked Apple Empanadas Recipe

Creating the ultimate baked apple empanadas recipe starts with choosing quality ingredients. This version stays true to traditional Mexican flavors while offering the ease of baking. Here’s a closer look at what goes into each component:

🍎 For the Apple Filling:

*Piloncillo is a traditional Mexican unrefined cane sugar. You can use dark brown sugar as a substitute, but piloncillo gives a richer, more authentic taste.

For the Empanada Dough:

 

Step-by-Step Instructions for the Best Baked Apple Empanadas Recipe

1. Make the Apple Filling

1. In a medium saucepan, combine:

   • 5 diced Honeycrisp apples

   • ¾ cup piloncillo (or brown sugar)

   • 1 tbsp lemon juice

   • 1 tsp vanilla

   • ¼ tsp ground cinnamon

   • ⅛ tsp ground cloves

2. Cook over medium-high heat for 15–20 minutes, stirring occasionally, until the apples are soft and the mixture is thick and syrupy.

3. Transfer to a bowl and cool completely. This prevents soggy dough during assembly.

🥣 2. Prepare the Dough

1. In a food processor or large mixing bowl, combine:

   • 3 cups flour

   • ½ cup sugar

   • A pinch of salt

2. Add:

   • 1 cup cold butter (cut into 16 cubes)

   • 2 large eggs

   • 2 tbsp cold water

3. Pulse (or cut in with a pastry cutter) until a clumpy dough forms.

4. Turn dough onto a floured surface and knead gently into a smooth ball.

5. Divide the dough into 16 equal pieces and roll each into a ball.

6. Roll each ball into a 6–7 inch round disk. Stack them between layers of parchment paper and chill for 30 minutes in the refrigerator.

🔄 3. Assemble and Fill the Empanadas

1. Preheat your oven to 375°F (190°C).

2. Place 2½ tablespoons of apple filling on one half of each dough disk.

3. Fold over and seal:

   • Pinch edges with your fingers or use a fork to crimp.

   • Poke a slit or holes on top to allow steam to escape.

4. Arrange on parchment-lined baking sheets.

✨ 4. Bake to Golden Perfection

1. Brush tops with egg white and sprinkle turbinado sugar.

2. Bake for 25–30 minutes until golden and crisp.

3. Let cool slightly before serving—warm empanadas are best enjoyed fresh out of the oven !

 

🧠 Frequently Asked Questions (PAA)

1. What dough is best for apple empanadas?

The best dough for apple empanadas is a buttery, sweet pastry dough that holds its shape when baked and doesn’t crumble. The dough in this recipe uses cold butter, eggs, and a bit of sugar for tenderness, flavor, and structure. It’s easy to work with, flakier than pie dough, and perfect for sealing in a juicy filling.

If you’re short on time, frozen empanada discs from the freezer aisle work well too—just ensure they’re fully thawed before filling.

2. Can you bake apple empanadas instead of frying?

Absolutely. This baked apple empanadas recipe is designed for the oven, making it a healthier and more convenient option. Baking delivers a golden crust without the oil splatter of frying, and with the egg white glaze and turbinado sugar on top, you still get that irresistible crunch and sheen.

3. What type of apples are best for empanadas?

Honeycrisp apples are ideal because they strike the perfect balance between sweet and tart and hold their shape after cooking. Other great options include:

• Granny Smith (tart and firm)

• Braeburn (slightly spicy)

• Fuji (very sweet)

Avoid overly soft apples like Red Delicious, which can become mushy during baking.

4. How do you keep baked empanadas from getting soggy?

To avoid soggy empanadas:

• Fully cook and cool the filling before assembling.

• Chill the dough before filling and sealing.

• Vent the top of each empanada with a slit or holes to let steam escape.

• Don’t overfill—too much moisture can break the seal.

• Use a preheated oven so the dough sets immediately and doesn’t soak up liquid.

These techniques ensure your empanadas stay crisp on the outside and tender inside.

5. Can I freeze apple empanadas before baking?

Yes! After assembling and sealing your empanadas, place them on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 1 month.

To bake from frozen:

• Do not thaw.

• Bake at 375°F for 30–35 minutes.

• You may need to cover them with foil halfway through to prevent over-browning.

6. Do you eat apple empanadas hot or cold?

Warm is best. Right out of the oven, they’re flaky, soft, and bursting with spiced apple flavor. But they’re also delicious at room temperature—perfect for picnics or lunchbox treats.

To reheat, pop them in the oven at 300°F for about 5–8 minutes. Avoid the microwave, which can make the crust soggy.

7. What spices go well with apple empanadas?

This recipe uses:

• Cinnamon for warmth

• Cloves for depth

You can also try:

• Nutmeg (⅛ tsp) for an earthy note

• Allspice or cardamom for a twist

• A splash of apple cider vinegar in the filling for brightness

8. Can I use pie filling in empanadas?

Yes, store-bought or homemade apple pie filling can be used as a shortcut. Just make sure the filling isn’t too runny—strain off excess liquid if needed. Also note: pie filling often contains thickening agents and added sweeteners, so adjust the sugar in your dough accordingly.

 

💡 Bonus Tips for Success

• Weigh your flour to prevent dry dough. If using cups, spoon the flour in and level off with a knife.

• For even baking, rotate the trays halfway through.

• Use a pastry brush to apply the egg white glaze gently—too much can pool and bake unevenly.

• Add a sprinkle of sea salt to the top with turbinado sugar for a sweet-salty finish.

 

Why This Baked Apple Empanadas Recipe Belongs in Your Dessert Rotation

Whether you’re planning a cozy fall gathering, looking for a fun baking project, or just craving something sweet and spiced, this baked apple empanadas recipe delivers. The flaky crust, soft apple filling, and hint of warm spices make these pastries unforgettable. And because they’re baked, not fried, they’re lighter and easier to manage—ideal for bakers of all levels.

With freezer-friendly prep, crowd-pleasing flavor, and a beautiful golden finish, these empanadas are a seasonal favorite in my kitchen—and soon, they will be in yours too. So go ahead, grab your apples, roll out that dough, and give this tried-and-true recipe a place in your family cookbook.

I always follow trusted techniques like those explained in King Arthur Baking – Yeast Baking Guide

You can also explore these tips from Serious Eats for improving texture, proofing, and baking

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