Table of Contents

Apple Cinnamon Empanadas: A Taste of Home

There’s something magical about the smell of apples and cinnamon wafting from the kitchen, isn’t there? It instantly transports me back to my grandmother’s cozy farmhouse, where the aroma of freshly baked pies and treats filled the air. I can almost feel the warmth of the wood-burning stove and hear her gentle humming as she meticulously crimped the edges of her famous apple hand pies. These Apple Cinnamon Empanadas are my attempt to capture that essence – a little piece of home, made with love and shared with joy.

Recipe Overview

Prep Time: 3 hours 40 minutes (includes chilling time)
Cook Time: 20 minutes
Total Time: 4 hours
Yields: 20-25 empanadas
Dietary Type: Vegetarian

Ingredients

For the Pastry:

1 cup butter, chilled (16 tablespoons, or 2 sticks)
8 ounces cream cheese, chilled
2 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon vanilla

For the Filling:

2 tablespoons butter
4-5 firm green apples (like Granny Smith)
1/2 cup sugar
1-2 teaspoons cinnamon
1/4 cup brown sugar
2 tablespoons cornstarch
1 pinch salt (to taste)
3 tablespoons dulce de leche (optional)
1 egg yolk
Sugar, for sprinkling

Equipment Needed

Food processor
Plastic wrap
Saucepan
Small bowl
Rolling pin
Floured surface
Baking sheet

Instructions

Make the Pastry Dough: Begin by combining the flour, salt, and sugar in the bowl of a food processor. Pulse the ingredients briefly to mix them thoroughly.
Add the chilled butter, cut into 1 tablespoon pieces, and the chilled cream cheese, also cut into pieces, to the bowl. Pulse the mixture several times until it starts to come together. Be careful not to over-process – you want small pieces of butter remaining for a flaky crust.
Add the vanilla to the mixture and pulse twice more, briefly. This incorporates the vanilla without overworking the dough.
Turn the dough mixture out onto a piece of plastic wrap. Gently bring the dough together into a disk. Wrap the disk tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This chilling period is crucial for developing the dough’s flavor and workability.
Make the Filling: While the dough is chilling, prepare the apple filling. Peel and core the apples, then cut them into small cubes. Consistent sizing will ensure even cooking.
Add the cubed apples to a saucepan along with the butter, sugar, brown sugar, salt, and cinnamon.
Stir the apples over medium heat, cooking them until they are just tender. Avoid overcooking, as they will continue to soften during baking.
In a small bowl, whisk a tablespoon or two of water into the cornstarch until smooth, creating a slurry. This will help thicken the filling.
Add the cornstarch mixture to the apples and cook, stirring constantly, until the mixture starts to thicken. This should only take a minute or two.
Remove the apple mixture from the heat and stir in the optional dulce de leche until well mixed. The dulce de leche adds a rich, caramel-like sweetness to the filling.
Chill the apple mixture for at least an hour, stirring occasionally. This allows the flavors to meld and the filling to cool down for easier handling.
Shape the Empanadas: Once the dough and filling are chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Roll out the dough (in 2 or 3 batches) on a floured surface to about 1/4-1/8 inch thickness. Keeping the dough cold is important, so work quickly and return unused portions to the refrigerator.
Cut circles of dough about 5-6 inches in diameter. You can use a cookie cutter, a bowl, or a knife.
Wet the edge of a dough circle slightly, all around the perimeter. This will help the dough seal properly.
Place 1 scant tablespoon of filling in the middle of the dough circle. Avoid overfilling, as this can cause the empanadas to burst during baking.
Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.
Fold and crimp the flattened edge over itself decoratively. This not only looks beautiful but also ensures a secure seal.
Repeat with the remaining dough and filling.
For best results, chill the shaped empanadas for about an hour before baking (or 15 minutes in the freezer). This helps prevent them from spreading during baking.
Mix the egg yolk with a little bit of water to create an egg wash. Brush the egg wash over the empanadas to give them a golden-brown color.
Sprinkle the empanadas with sugar for a touch of added sweetness and sparkle.
Bake the empanadas until they are puffed and golden brown, about 20 minutes. Keep a close eye on them to prevent burning.
These are best eaten warm and can be reheated in a low oven.

Expert Tips & Tricks

Cold is Key: Make sure your butter, cream cheese, and dough are as cold as possible. This will help create a flaky crust.
Don’t Overwork the Dough: Overworking the dough will develop the gluten, resulting in a tough crust.
Chill Time Matters: Don’t skip the chilling steps for the dough and filling. This allows the flavors to develop and the dough to relax.
Egg Wash Alternative: If you don’t want to use egg wash, you can brush the empanadas with milk or cream for a similar effect.
Blind Baking: If you’re worried about a soggy bottom, you can blind bake the empanadas for a few minutes before adding the filling.

Serving & Storage Suggestions

Serve these Apple Cinnamon Empanadas warm, straight from the oven, for the ultimate comforting experience. They’re perfect with a scoop of vanilla ice cream or a dollop of whipped cream. Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm them in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until heated through. You can also freeze them for longer storage. Wrap them individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a low oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241.1 kcal	N/A
Calories from Fat	131 g	55%
Total Fat	14.7 g	22%
Saturated Fat	8.9 g	44%
Cholesterol	48.2 mg	16%
Sodium	253.6 mg	10%
Total Carbohydrate	25.8 g	8%
Dietary Fiber	1.3 g	5%
Sugars	12.5 g	50%
Protein	2.5 g	5%

Variations & Substitutions

Gluten-Free Empanadas: Use a gluten-free flour blend to make the pastry dough gluten-free.
Different Fruits: Experiment with other fruits like pears, berries, or peaches for the filling.
Spiced Filling: Add a pinch of nutmeg, allspice, or cloves to the apple filling for a warmer, spicier flavor.
Savory Empanadas: For a savory twist, try filling the empanadas with cheese, vegetables, or meat.
Vegan Empanadas: Substitute the butter with vegan butter and the cream cheese with vegan cream cheese. Use plant-based milk for the egg wash.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! In fact, it’s recommended. The dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to a month. Just make sure to thaw it completely before rolling it out.

Q: Can I use pre-made pie crust?
A: While homemade pastry is always best, you can use store-bought pie crust in a pinch. However, the texture and flavor may not be quite as good.

Q: How do I prevent the empanadas from sticking to the baking sheet?
A: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Q: My filling is too runny. What can I do?
A: Make sure you cook the filling long enough for the cornstarch to thicken it properly. If it’s still too runny, you can add a bit more cornstarch slurry.

Q: Can I freeze the baked empanadas?
A: Yes, you can freeze the baked empanadas. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat directly from frozen in a low oven.

Final Thoughts

These Apple Cinnamon Empanadas are more than just a dessert; they’re a warm hug in pastry form. They’re perfect for sharing with loved ones, enjoying on a cozy afternoon, or bringing a touch of homemade goodness to any occasion. Don’t be intimidated by the steps – the process is simpler than it seems, and the results are well worth the effort. So go ahead, give this recipe a try, and let the aroma of apples and cinnamon fill your kitchen with warmth and joy. And don’t forget to share your creations with me! I can’t wait to see your beautiful empanadas and hear about your own baking adventures. Happy baking!

Apple, Cinnamon Empanadas Recipe