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My kitchen gets filled with this amazing scent of sweet apples and cozy spices whenever I whip up these mouthwatering empanadas. This recipe came from my grandma, 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 Traditional
I've combined two things I can't get enough of in these empanadas – that yummy apple pie stuffing with a flaky, butter-rich dough. When you mix honeycrisp apples with a touch of cinnamon and cloves, you get something that'll make your taste buds dance. They're grab-and-go treats too – so handy for parties or tucking into lunch boxes.
Ingredients List
- Apples: 5 Honeycrisp or similar baking varieties, cut into small cubes and peeled, giving that perfect sweet-tart balance.
- Spices: 1/4 teaspoon ground cloves and 1 teaspoon ground cinnamon to add that warm, inviting aroma.
- Piloncillo or Brown Sugar: 1/3 cup, adding just the right sweetness.
- Vanilla Extract: 1 teaspoon, boosting the overall taste profile.
- Lemon Juice: 1 tablespoon, cutting through sweetness and keeping apples from turning brown.
- Pastry Dough: Either homemade or ready-made empanada circles for that buttery, layered crust.
- Egg White: 1, whipped up, to make them shine when baked.
- Turbinado Sugar: 2 tablespoons, giving a sweet crunch on top.
Baking Instructions
- Cook Your Apple Mix
- Throw the apple chunks into a big pot with your spices, sugar choice, vanilla, and lemon juice. Cook over medium flame, giving it a stir now and then for about 15-20 minutes until your apples soften and soak up all that tasty liquid.
- Get Your Dough Ready
- For those making dough from scratch, mix up your buttery pastry and shape it into 16 round discs. Pop them in the fridge to chill before you start filling. Or just grab some pre-made discs to save time.
- Add Your Filling
- Drop some apple mixture onto one half of each dough circle. Flip the empty side over, match up the edges, and seal by squeezing with your fingers or pushing down with a fork's tines.
- Get Ready to Bake
- Make a tiny cut on each empanada top, brush some egg white all over, and sprinkle with turbinado sugar for that gorgeous golden finish.
- Into the Oven
- Arrange your empanadas on a baking sheet lined with parchment and bake at 375°F (190°C) for 20-25 minutes until they turn a lovely golden color. Let them cool a bit before you dig in.
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Cooking Tips
Growing up near apple orchards taught me to pick firm sweet varieties like Honeycrisp since they don't turn mushy. Always work with cold dough and if it starts warming up, stick it back in the fridge. I always test one empanada first to make sure my sealing works right – nobody wants filling bursting out everywhere.
Fancy Touches
Try sprinkling some powdered sugar on top for a bakery-shop look. My children go crazy for these with a scoop of vanilla ice cream, and when I'm feeling extra, I'll pour some warm caramel sauce over them. It's absolutely delicious.
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Storage Suggestions
You can keep these empanadas crunchy in a sealed container for a day or two at room temp or up to five days when refrigerated. A quick reheat in the oven brings back that fresh-baked texture. Though honestly, they rarely stick around long enough at my place.
Perfect Party Food
These handheld pies are my go-to for gatherings and family events. They travel without getting soggy and stay crisp for hours. Everyone gets their own personal dessert – no need to split or share.
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Autumn's Best Treat
As soon as fall comes around, I start baking these empanadas. That apple-cinnamon smell makes our home feel so warm and inviting. My next-door neighbor can always tell when I've got a batch going – the scent drifts right over to her house.
Family Fun Activity
We've turned making these empanadas into our favorite Sunday tradition. My daughter handles rolling out the dough while my son takes care of sprinkling sugar. Even though they make a mess, the family bonding makes it all worthwhile.
Tasty Variations
I'll toss in some chopped walnuts or golden raisins sometimes to change things up. My sister prefers adding a bit of cardamom to hers. This basic recipe works so well with different flavors, so you can really put your own spin on it.
Kids Can Cook Too
Getting the kids to help make empanadas teaches them tons about cooking. They love pressing the edges with forks and always snatch apple pieces while we're working. These moments cooking together are what I value most.
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Traditional with a Twist
My grandma always used lard in her dough recipe, but I've switched to butter for today's tastes. I still stick to her special spice mix for the filling though. Every time I take a bite, I'm transported back to her kitchen.
Smart Preparation
I've started making these empanadas ahead and freezing them uncooked. When unexpected visitors show up, I just toss them in the oven frozen. They need a few extra minutes but turn out just as good.
Naturally Delicious
Fresh apples bring so much natural sweetness you don't need to add much sugar. I'm a fan of using piloncillo for its deep molasses flavor, but regular brown sugar works great too. Always taste your apples first and tweak the sweetness to match what you like.
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Frequently Asked Questions
- → Can I prepare these in advance?
- You can chill the filling for up to seven days. The dough stays fresh in the fridge overnight or frozen for up to four weeks.
- → Is pre-made dough okay to use?
- Definitely. Swap homemade crust for frozen empanada discs to save time.
- → What’s piloncillo? Can I replace it?
- It’s a traditional Mexican sugar made from cane. Swap in brown sugar as an easy alternative.
- → Can I freeze them?
- Yes, freeze the unbaked pies for up to 30 days. Bake straight from the freezer—just add a few extra minutes.
- → What kind of apples work best?
- Honeycrisp apples are ideal, but you can try firm ones like Braeburn or Granny Smith. Avoid soft types as they get mushy.