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When I bake these mouthwatering empanadas, my kitchen gets flooded with the cozy aroma of apples and spices. This recipe came from my grandmother and I've tweaked it through the years. There's something magical about that crumbly pastry wrapped around spiced apple chunks – it's comfort food at its finest.
Apple Treats Beyond Ordinary
I've combined two favorites here – traditional empanada pastry with classic apple filling. The mix of honeycrisp sweetness plus cinnamon and cloves creates something amazing. They're grab-and-go treats that work great at parties or tucked in lunch bags.
Your Ingredient List
- Apples: 5 peeled and diced Honeycrisp or similar baking varieties for that perfect sweet-tart balance.
- Spices: 1/4 teaspoon ground cloves and 1 teaspoon ground cinnamon to add warmth and depth.
- Piloncillo or Brown Sugar: 1/3 cup to sweeten everything naturally.
- Vanilla Extract: 1 teaspoon to boost overall taste.
- Lemon Juice: 1 tablespoon to cut sweetness and keep apples bright.
- Pastry Dough: Either homemade or ready-made empanada circles for that buttery, flaky texture.
- Egg White: 1, whisked up, for that shiny finish.
- Turbinado Sugar: 2 tablespoons to add a sweet crunch on top.
Cooking Time
- Cook Your Apple Mix
- Combine diced apples, spices, sugar, vanilla, and lemon juice in a big pot over medium heat. Cook for about 15-20 minutes, stirring now and then until apples soften and liquid reduces.
- Get Your Dough Ready
- For homemade pastry, shape it into 16 circles and cool them in the refrigerator before assembly. Store-bought discs work fine too if you're short on time.
- Stuff Your Empanadas
- Drop some apple filling onto half of each dough circle. Fold the empty half over, line up the edges, and press closed with your fingers or a fork.
- Final Touches
- Cut a tiny opening on the top, brush with egg white, and dust with turbinado sugar for extra crunch and color.
- Into The Oven
- Put your empanadas on a parchment-covered baking sheet at 375°F (190°C) for 20-25 minutes until they turn golden. Let them cool a bit before eating.
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Insider Tips
From years in apple country, I've found firm sweet apples like Honeycrisp work best as they don't turn mushy. Always keep your dough chilled – if it warms up, stick it back in the fridge. I always test one empanada first to make sure my sealing method works so filling doesn't leak.
Delicious Extras
Try sprinkling powdered sugar on top for a bakery-shop look. My kids can't resist them with a scoop of vanilla ice cream, and when I'm feeling fancy, I'll add warm caramel sauce. It's absolutely delicious.
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Storage Tips
Store your empanadas in an airtight container and they'll stay crisp for a couple days on the counter or nearly a week refrigerated. A quick heat-up in the oven brings back their just-baked texture. Though honestly, they never stick around long in my house.
Perfect Party Food
These handheld treats are my go-to for gatherings. They travel nicely and stay crispy for hours. Everyone gets their own personal dessert so there's no need to slice or share.
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Autumn's Perfect Treat
These empanadas are my first fall baking project every year. The house fills with that incredible apple and cinnamon scent. My next-door neighbor can actually smell them from her front porch and knows what I'm up to.
Family Fun Project
Making these has turned into our favorite Sunday activity. My daughter rolls out dough while my son handles the sugar topping. The kitchen gets messy but we're building memories that'll last forever.
Tasty Variations
I'll throw in chopped walnuts or golden raisins sometimes. My sister adds a bit of cardamom to hers. This basic recipe works great as a starting point for playing with different flavors and add-ins.
Kid-Friendly Cooking
Getting the kids involved in empanada-making teaches them so much about baking. They love pressing the edges with forks and always sneak apple pieces while we work. These moments in the kitchen mean everything to me.
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Traditional With a Twist
My grandma's original recipe called for lard, but I've switched to butter for today's preferences. The filling still uses her exact spice blend though. Every bite reminds me of standing in her kitchen.
Smart Shortcuts
I've started making these ahead and freezing them unbaked. When unexpected visitors come by, I can bake them straight from the freezer. Just add a few more minutes to cooking time and they'll come out perfect.
Naturally Sweet
Fresh apples bring so much natural sweetness you don't need tons of sugar. I prefer piloncillo for its deep molasses flavor, but regular brown sugar works great too. Always taste your apples first so you can adjust sweetness as needed.
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Frequently Asked Questions
- → Can I prepare these in advance?
- You can keep the filling in the fridge for a week, and the dough rounds can be left overnight in the fridge or frozen for a month.
- → Is store-bought dough okay?
- Definitely! Pre-made empanada dough from the freezer section is a nice shortcut and saves some effort.
- → What is piloncillo sugar? Can I swap it?
- Piloncillo is a traditional Mexican unrefined cane sugar. You can swap it out with brown sugar in equal amounts.
- → Are these pies freezable?
- Sure! Freeze the unbaked pies for a month. Bake straight from frozen and tack on a few extra minutes of cook time.
- → What’s the best apple to use?
- Go with Honeycrisp, but firm apples like Granny Smith or Braeburn are great too. Avoid soft ones that turn mushy when baked.