Picture golden pastry pockets, their flaky edges just kissed with sugary crispness and each bite releasing the warm scent of spiced apples: this is what you get with The Best Baked Apple Empanadas. Whether you’re baking for a cozy Sunday dessert or bringing something special to a get-together, these empanadas deliver classic comfort and old-fashioned flavors in a fun, hand-held treat. With just the right balance of tart apples, buttery dough, and a hint of cinnamon, this recipe is the kind you’ll want to pass down or bake on repeat whenever apples are at their peak.
Ingredients You’ll Need
The beauty of The Best Baked Apple Empanadas lies in their simple, honest ingredients. Each item plays a key role, from the tender dough to the irresistible apple filling, making these empanadas truly shine with flavor and texture.
- All-purpose flour: The backbone of the pastry, providing structure and a classic, sturdy crumb that holds the filling perfectly.
- Granulated sugar: A touch of sweetness for the dough, enhancing both color and flavor, especially after baking.
- Salt: Just enough to balance the sweetness and bring out the buttery richness in each bite.
- Cold unsalted butter: Cubed and chilled, this is the secret to exceptionally flaky pastry layers every time.
- Large egg: Helps bind the dough and adds richness, ensuring every bite is golden and tender.
- Cold water: Brings the dough together without melting the butter, for that irresistible flakiness.
- Apple cider vinegar: A small but mighty addition, it tenderizes the dough and helps prevent toughness.
- Peeled and diced apples: Granny Smith or Honeycrisp are ideal for their perfect balance of tartness and sweetness in the filling.
- Brown sugar: Adds warmth and caramel-like sweetness, marrying beautifully with the spices and apples.
- Ground cinnamon: The classic spice pairing for apples—comforting, fragrant, and essential.
- Ground nutmeg: A dash deepens the flavor profile and gives the filling that homey, autumnal warmth.
- Cornstarch: Thickens the filling, ensuring you get luscious bites without any runny mess.
- Lemon juice: Lifts the apple flavor and prevents them from browning as they cook down.
- Unsalted butter (for the filling): Melts with the apples and sugar, creating a luscious, glossy sauce.
- Beaten egg (for egg wash): Gives that beautiful shine and helps the sugar stick for an irresistible top crust.
- Coarse sugar (optional): Sprinkled on top, it adds sparkle and a satisfying crunch to every bite.
How to Make The Best Baked Apple Empanadas
Step 1: Prepare the Dough
Start by whisking the flour, sugar, and salt in a large mixing bowl, then cut in the cold butter using a pastry cutter or fork. You want the mixture to look like coarse, sandy crumbs—the colder your butter, the flakier your pastries. Whisk the egg, cold water, and vinegar together and pour over the dry mix, stirring until the dough just comes together. Knead the dough lightly, form it into a disk, wrap it up, and let it chill in the fridge for at least 30 minutes. This is the secret to a dough that rolls out smoothly and bakes up perfectly tender.
Step 2: Make the Apple Filling
While your dough rests, melt the butter in a skillet, then tumble in the diced apples, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir and cook the mixture over medium heat until the apples grow tender and the juices bubble and thicken. Let this glorious mixture cool completely; that way, the filling stays put when you’re assembling your empanadas and the crust stays crisp.
Step 3: Shape and Fill the Empanadas
Preheat your oven and get your baking sheet ready with a layer of parchment. Roll out your chilled dough on a lightly floured surface to about 1/8-inch thickness, then cut out circles using a cookie cutter or the edge of a bowl (4 to 5 inches across is perfect). Spoon a generous mound of apple filling into the center of each, fold the dough over to make a half-moon, and press around the edges with a fork to seal in that fragrant fruit. Transfer onto your baking sheet as you go.
Step 4: Add the Finishing Touches
Brush each empanada with beaten egg, making sure to coat every nook and cranny for maximum shine and flavor. If you’re feeling extra, sprinkle coarse sugar on top—a small step that makes The Best Baked Apple Empanadas glisten and adds irresistible crunch. Pop the trays in the oven for 20 to 25 minutes, or until your kitchen smells of caramelized apple and the pastries turn deliciously golden.
Step 5: Cool and Serve
Once out of the oven, let the empanadas rest a bit; this firms up the filling and keeps fingers safe. The aroma will tempt you to grab a bite immediately, and honestly, they’re best enjoyed just slightly warm with their edges crackling.
How to Serve The Best Baked Apple Empanadas
Garnishes
The Best Baked Apple Empanadas need little to shine, but a light dusting of powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla ice cream can make them feel absolutely festive. These little additions highlight their old-school charm while adding color and flavor contrast.
Side Dishes
If you’re serving these for dessert at a dinner or brunch spread, pair with simple sides that play up their flavors. Fresh berries or whipped cream add a light touch, while a mug of cinnamon chai or even coffee brings out the warming spices in every bite.
Creative Ways to Present
For parties or holiday gatherings, display these empanadas on a rustic wooden board, nestled among cinnamon sticks and apple slices. You can also serve them individually wrapped in parchment for a farm-stand look or stack them in a basket lined with a colorful towel for extra coziness. However you present them, they always steal the show!
Make Ahead and Storage
Storing Leftovers
Leftover empanadas can be stored in an airtight container at room temperature for a day or in the fridge for up to three days. The crust will remain nicely crisp for at least 24 hours, and even after, a quick reheat will bring them back to life.
Freezing
The Best Baked Apple Empanadas freeze wonderfully, both before and after baking. If freezing unbaked, layer them between parchment and store in a zip-top bag. Bake straight from the freezer, just adding a few minutes to the cook time. Baked empanadas can also be frozen; just thaw and reheat before serving.
Reheating
To reheat, pop the empanadas into a preheated oven at 350°F (175°C) for about 8 to 10 minutes. This revives the crust’s flakiness and gently warms the filling, making them taste almost as fresh as when you first baked them.
FAQs
Can I use different apple varieties for the filling?
Absolutely! While Granny Smith and Honeycrisp work beautifully for their tart, firm texture, mixing in other apples like Fuji or Braeburn can create interesting new flavors. Just aim for ones that hold their shape when baked.
Can I make The Best Baked Apple Empanadas ahead of time?
Yes! You can assemble the empanadas and refrigerate them on a tray a few hours before baking, or freeze them unbaked for up to two months. Just bake from cold, adding a few extra minutes if needed.
How do I prevent the empanada dough from getting soggy?
Cooling the apple filling completely before assembling, and thickening it with cornstarch as in the recipe, helps prevent sogginess. Sealing the empanadas well and baking until fully golden ensures the crust stays crisp and delicious.
What if I don’t have a pastry cutter?
No pastry cutter? No problem! You can use two forks or even your fingertips to rub the butter into the flour until you get a coarse, crumbly texture.
Are The Best Baked Apple Empanadas suitable for a vegetarian diet?
Yes, these empanadas are naturally vegetarian, packed with fruit and comforting spices, making them ideal for a variety of guests and occasions.
Final Thoughts
If you’re looking to delight family, friends, or just yourself with a treat that’s both nostalgic and downright delicious, let The Best Baked Apple Empanadas be your go-to recipe. With their flaky hand-held crusts and cozy apple filling, they’re sure to become a favorite in your kitchen year-round. Don’t be surprised if you find yourself baking up an extra dozen—and wishing you’d made even more!
Print
The Best Baked Apple Empanadas Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 empanadas
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These baked apple empanadas are a delightful treat that combines flaky pastry with a sweet and spiced apple filling. Perfect for dessert or a snack, these hand pies are sure to impress!
Ingredients
Dough:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed)
- 1 large egg
- ¼ cup cold water
- 1 teaspoon apple cider vinegar
Filling:
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Assembly:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Whisk egg, water, and vinegar in a small bowl. Add to flour mixture, stir until dough forms. Knead lightly, shape into a disk, wrap, and chill for at least 30 minutes.
- Filling: Melt butter in a skillet, add apples, sugar, spices, cornstarch, lemon juice. Cook until tender and thickened. Cool.
- Assembly: Preheat oven to 375°F. Roll out dough, cut into circles. Fill with apple mixture, fold, seal edges, brush with egg, sprinkle sugar. Bake for 20–25 minutes until golden brown.
Notes
- Serve with caramel sauce or ice cream.
- Empanadas can be frozen unbaked and baked straight from the freezer, adjust bake time.
Your email address will not be published. Required fields are marked *