Baked Apple Cinnamon Empanadas are made with a flaky pastry that is baked, a sweet apple filling, and a coating of sugar that lends an irresistible crunch to the crust.
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.
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.
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