This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Apple Empanadas are near and dear to my heart. My father’s family owns a ranch in Durango, Mexico. We mainly grow APPLES!
When it’s harvest time, it’s apple jam, apple wine, and you guessed it, these yummy hand pies.
The filling is so so yummy. Add to the dough and bake to golden brown perfection!
How to Make Them
- Mix the dry ingredients in a large bowl.
- Add the butter.
Some people like to do this in the food processor. You can even do this by hand, but be careful not to warm up the butter too much.
Pro Tip: Dice the butter. Then return it to the fridge. Take out and then mix into the flour mixture.
This will ensure that the butter is cold.
- Cut in the butter.
- Slowly add water.
Before adding the water, pinch some of the dough together. If it holds together, it’s time to add the water.
Too much water will make the crust tough. Only add the water necessary to make the dough.
Note: A faster way to make this dessert is by using refrigerated pie dough from the store.
- Wrap the dough in plastic wrap.
- Place in the fridge. Minimum 1 hour.
The dough will last in the fridge up to 2 days.
Do this step ahead of time, if you can. It will make for easier baking.
- In a large skillet, add butter, apples, and sugar.
- Add the flour and cinnamon.
While the dough is chillin’ like a villain, make the filling.
Flour acts like a thickener and will give the filling a thicker consistency.
You only want to soften the apples. They should still have a bite to them. Only cook for a few minutes.
- Remove skillet from heat.
- Let the apples cool completely.
If you add the filling when it’s still warm, the dough will start to cook. This will produce tough empanadas. No bueno.
You can even make the apple filling a day before assembling. It’ll last up to 5 days in the fridge.
- Take a small ball of dough.
- Roll out the dough.
- Add the apple filling.
- Fold over.
For a more perfect empanada, roll out the entire dough. Then, using a circle cookie cutter, cut out the dough.
Desserts don’t have to be perfect as long as they taste good, right?!
- Using a fork, seal the two ends of the dough.
- Do this around the empanada, make a half circle.
The easiest way to seal the dough is using a fork.
Or fold the dough over with your fingers.
- Brush with egg wash.
- Make a few slits in the center of the empanada.
To make the egg wash: Mix egg with water.
The slits will allow the filling to vent. Two to three small slits will do the trick.
- Bake for 25-30 minutes.
- Cool on a baking rack.
Here’s the hard part… waiting! Luckily, cooling the empanadas will only take a few minutes.
Apple Empanadas will last up to 5 days in a plastic bag with the air removed.
How to Freeze
- Place the empanadas in a large plastic bag and remove as much air as possible.
- Freeze up to 6 months.
- Bake at 375 degrees F for 15 minutes (or until warm) to reheat.
This Apple Empanadas recipe is a must try. Easy and delicious treats that you just can’t beat.
Hungry for More?Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
For the Filling:
For the Egg Wash:
- 1 egg
- 1 tbsp water
For the Dough:
- In a large bowl, add the flour and salt.
- Mix to combine.
- Cut in the butter.
- Pinch the dough. If it holds together slightly, slowly add the water.
- Only add the water necessary to bring the dough together.
- Form one large disk. Cover with plastic wrap.
- Place in the fridge for 1 hour, up to 2 days.
For the Filling:
- Heat the butter and add the apples.
- Cook for 2 minutes.
- Add the sugar, cinnamon, and flour.
- Mix well.
- Cook for 1 more minute.
- The apples should still have a bite.
- Cool completely.
- Preheat the oven to 375 degrees F.
- Line cookie sheets with parchment paper or greased foil paper.
- Take the dough out of the fridge.
- Let sit at room temperature for 5 minutes before rolling out.
- Sprinkle a clean surface with flour.
- Cut 12 balls from the dough.
- Roll out each ball individually.
- Add 2 tablespoons of filling to the center of the dough.
- Fold over the dough to create a semi circle.
- Using a fork, seal the edges.
- Set on a cookie sheet.
- Repeat until all the empanadas are formed.
To Make the Egg Wash:
- Beat the egg with the water.
- Brush the top of each of the empanadas with the egg wash.
- With a sharp knife, make 2-3 small slits for venting.
- Bake for 25-30 minutes, or until golden brown.
- Let cool for 10 minutes on a cooling rack.
- Serve and enjoy!