Apple Cinnamon Empanadas or Apple Cinnamon Turnovers are tasty little handheld Pies that are stuffed with a sweet Apple, Cinnamon, and Sugar filling. Serve these little treats for breakfast or dessert with coffee or hot chocolate.
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Ways to Make Empanadas
Empanadas are truly a universal food made by folding dough over a filling, which may consist of meat, cheese, vegetables, fruit, or other ingredients. The turnover is then cooked, either by baking or frying them.
This recipe includes everything you need to make Apple Cinnamon Empanadas from scratch however, you can reduce your prep time and cooking time by using premade dough and canned apple pie filling.
How to Store Empanadas
Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. Freeze unbaked empanadas individually in freezer bags. If you store more than one turnover per bag use a sheet of parchment paper between each empanada.
History of the Empanada
The origin of empanadas is unknown and is believed to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.
The City of Pontevedra, Spain
Pontevedra is a Spanish city in the northwest area of the Iberian Peninsula. It is the capital of both the Comarca (County) and Province of Pontevedra, and of the Rias Baixas in Galicia. It is also the capital of its own municipality which is, in fact, often considered as an extension of the actual city.
Pontevedra is dominated by shipyards, fishing ports, and vibrant commercial activity. Its industries include the manufacture of canned foods, cloth, hats, leather, pottery, fertilizers, timber, and cellulose; and there is an active trade in grain, timber, fish, wine, and fruit.
A Brief History of Pontevedra
Pontevedra has a long maritime and trading tradition. The city’s port and shipyards were important in the Middle Ages, and it is probable that Christopher Columbus’s ship the Santa Maria was built there.
Legend says that it was founded by a Greek Teukro, who called it Helenes, but more likely it was of Roman origin—hence its old name Pons Vetus (“Old Bridge”), from the 11-arch bridge that, with modifications, still spans the Lérez.
Noteworthy Buildings Include the Plateresque Church of Santa María la Mayor (1520–59), a national monument; the 14th-century Gothic convents of San Francisco (also a national monument) and Santa Clara; the Rococo La Peregrina Sanctuary (1778–92)The ruins of the 14th-century Convent of Santo Domingo, now an archaeological museum.
Tourism in the Rias Baixas Region
This coastline is regarded by many as a paradise, and it is also the site of the Cíes Islands, known by the Romans as “the islands of the gods”. Its coastline combines the blue of the sea and the greenery of its setting with the seafaring tradition of Galicia, in an area that extends from the estuaries of Muros and Noia to the mouth of the Miño River in A Guarda (Pontevedra)
Idyllic uncrowded beaches, with long stretches of white sands and turquoise blue waters to be found above all in the south of the Rías Baixas estuaries, in the Cíes Islands, where a particular highlight is the Rodas beach. We can also recommend beaches like A Lanzada in O Grove, and the Illa de Arousa, with 36 kilometers of coastline declared a Nature Reserve and lined with beautiful solitary beaches. In the north you can visit beaches like Aguieira, As Furnas or O Testal.
Pontevedra Cuisine
The deeply-rooted maritime tradition of Pontevedra and the nearby ports has resulted in a type of cuisine largely based on fresh fish and seafood. Typical Pontevedrian dishes include oysters and mussels, as well as cockle and sardine pies.
Another option is to try the excellent fresh-water fish, the best of which are trout, salmon, and lamprey. Wines with the Rías Baixas Label make an excellent accompaniment to any of these dishes.
– Featured Restaurant –
Empanadas Caseras Xé
Carretera de Forxán-Vichona, 36979 Forxán, Pontevedra, Spain
Telephone: +1 510 984-0294
Empanadas Caseras Xé is a family business that, after more than a decade of producing the best Galician empanadas in the Rías Baixas, has opened a market throughout Spain through online sales of empanadas and typical Galician products.
José Basdedios is the master craftsman who makes the empanada throughout its process and then you can buy empanadas online, being able to taste our empanadas at home in 24 hours at your table as if you were in our land.
How to Make This Apple Cinnamon Empanadas Recipe
This recipe includes the instructions to make the dough for the empanadas. However, you can use pre-made pie dough if you prefer. Gather your ingredients and clear your work surface before starting.
What You Need to Make Apple Cinnamon Empanadas
For the Dough
- 3 cups all-purpose flour
- ½ cup white sugar
- ⅛ tsp salt
- 1 cup unsalted butter cold and cubed
- 2 lrg eggs
- 2 tbsp water cold
- 1 egg whites
- 4 tbsp turbinado sugar
For the Filling
- 5 lrg granny smith apples peeled and diced
- ¾ cup piloncillo or brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
Time needed: 1 hour and 50 minutes
How to Cook Apple Cinnamon Empanadas
- Cook the Filling
Add all ingredients for the filling into a small pot. Cook over medium-high heat, stirring occasionally until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.
- Cool the Filling
Transfer cooked apples into a bowl and set them aside to cool down.
- Mix the Dough
In a mixing bowl, combine together the flour, sugar, and salt. Add the butter, eggs, and water and mix together until a clumpy dough forms.
- Form the Dough
Transfer dough onto a floured work surface and knead it into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
- Roll the Dough
Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.
- Chill the Dough
Stack disks on a baking sheet placing a layer of parchment paper between layers of dough so they don’t stick together. Once all the disks are formed, cover the baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the Oven
Preheat the oven to 375 degrees F.
- Fill the Empanadas
Working on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your finger, a fork, or empanada maker until the empanada is fully sealed.
- Place Empanadas on Baking Sheet
Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
- Cut Steam Slits
Cut a small slit in the top of each empanada and brush the tops of the empanadas with the egg white then sprinkle with turbinado sugar.
- Bake the Empanadas
Bake the empanadas for 25-30 minutes, until the pastry is lightly browned.
Serve these little treats for breakfast or dessert with coffee or hot chocolate.
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Apple Cinnamon Empanadas
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Equipment
- 1 Soup Pot
Ingredients
For the Filling
- 5 lrg granny smith apples peeled and diced
- ¾ cup piloncillo or brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
For the Dough
- 3 cups all-purpose flour
- ½ cup white sugar
- ⅛ tsp salt
- 1 cup unsalted butter cold and cubed
- 2 lrg eggs
- 2 tbsp water cold
- 1 egg whites
- 4 tbsp turbinado sugar
Instructions
For the Filling
- Add all ingredients for the filling into a small pot. Cook over medium-high heat, stirring occasionally until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.5 lrg granny smith apples, ¾ cup piloncillo, 1 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp ground cinnamon, ⅛ tsp ground cloves
- Transfer cooked apples into a bowl and set it aside to cool down.
For the Dough
- In a mixing bowl, combine together the flour, sugar, and salt. Add the butter, eggs, and water and mix together until a clumpy dough forms.3 cups all-purpose flour, ½ cup white sugar, 1 cup unsalted butter, 2 lrg eggs, 2 tbsp water, ⅛ tsp salt
- Transfer dough onto a floured work surface and knead into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
- Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.
- Stack disks on a baking sheet placing a layer of parchment paper between layers of dough so they don’t stick together. Once all the disks are formed, cover the baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat oven to 375 degrees F.
- Working on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your finger, a fork, or empanada maker until the empanada is fully sealed.
- Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
- Cut a small slit in the top of each empanada and brush the tops of the empanadas with the egg white then sprinkle with turbinado sugar.1 egg whites, 4 tbsp turbinado sugar
- Bake the empanadas for 25-30 minutes, until the pastry is lightly browned.
Nutrition
Other Recipes That Go Well With Baked Apple Empanadas
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Empanadas Caseras Xé – By https://www.facebook.com/Empanadas-Caseras-Xe-616929841836359/
- https://commons.wikimedia.org/wiki/File:Pontevedra-Panorama_de_noche_(9136213864).jpg#/media/File:Pontevedra-Panorama_de_noche_(9136213864).jpg
- https://commons.wikimedia.org/wiki/File:Pontevedra_Capital_Puente_Burgo.jpg#/media/File:Pontevedra_Capital_Puente_Burgo.jpg
- https://commons.wikimedia.org/wiki/File:Virxe-Peregrina-2021.jpg#/media/File:Virxe-Peregrina-2021.jpg
- By Bene Riobó – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=50377562
- https://commons.wikimedia.org/wiki/File:Pontevedra_07.jpg#/media/File:Pontevedra_07.jpg
- By Pier Maria Baldi – http://purl.pt/12926/4/ea-326-a_PDF/ea-326-a_PDF_24-C-R0150/ea-326-a_0000_capa-capa_t24-C-R0150.pdf, Public Domain, https://commons.wikimedia.org/w/index.php?curid=87331840
