Description
These Baked Apple Empanadas are golden, flaky pastries filled with sweet spiced apples and finished with a crunchy turbinado sugar topping. A perfect baked treat for fall and holiday gatherings.
Ingredients
For the Filling:
5 large honeycrisp apples, peeled and diced
¾ cup Mexican piloncillo (or brown sugar)
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
For the Dough:
3 cups all-purpose flour
½ cup granulated sugar
1 pinch kosher salt
1 cup cold butter (2 sticks), cut into cubes
2 large eggs
2 tablespoons cold water
For Topping:
1 egg white
4 tablespoons turbinado sugar
Instructions
1. Add all filling ingredients to a saucepan. Cook over medium-high, stirring occasionally, for 15–20 minutes until apples are soft and mixture thickens. Let cool.
2. In a food processor, combine flour, sugar, and salt. Add butter, eggs, and cold water. Pulse until dough forms.
3. Turn dough onto floured surface. Knead, then divide into 16 balls and roll into 6–7″ discs.
4. Layer with parchment paper and chill for 30 minutes.
5. Preheat oven to 375°F (190°C).
6. Add 2½ tbsp filling to each disc. Fold, seal, and poke vents on top.
7. Place on baking sheet. Brush with egg white and sprinkle turbinado sugar.
8. Bake 25–30 mins or until golden. Cool slightly before serving.
Notes
Cool filling completely before assembling to avoid soggy crust.
Store leftover empanadas in an airtight container for up to 3 days.
Freeze unbaked empanadas and bake directly from frozen for 30–35 minutes.
- Prep Time: 1 hr 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 281
- Sugar: 21g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 54mg
Keywords: baked apple empanadas recipe, apple empanadas, empanada dessert