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Baked Apple Empanadas are the ultimate fall treat and a fantastic way to kick off Hispanic Heritage Month! These empanadas are a big hit in Mexico, bringing together the classic elements found in Mexican-style empanadas: a flaky pastry, baked to perfection (no frying needed!), a sweet fruit filling, and a sugary coating that adds a delightful crunch to every bite. For the dough, I went with King Arthur’s AP flour—100% American-grown, unbleached, never bromated, and unenriched. And for the filling, I spiced up tart Granny Smith apples with a mix of cinnamon and cloves before tucking them into the dough. Making Apple Empanadas is really easy, and it’s a super fun activity for the whole family (kids included!). These little pockets of deliciousness are portable, irresistible, and perfect for sharing!
Food processor
Cookie cutter
Parchment paper
Baking tray
Brush
Knife
Rolling pin
Pot
Plastic wrap
Start by working on your dough- in a food processor combine the flour, sugar, salt and butter and blend in pulses until you achieve a sandy texture.
Add the eggs and sip of water and blend in pulses until just starts to combine.
Transfer the dough into a working surface, bring together into a dough, wrap with a plastic wrap and let it rest in the fridge for at least 1 hour while working on the filling.
Peel, core, and dice the apples. Add them to a bowl together with brown sugar, vanilla paste, cinnamon powder, clove powder, and lemon juice. Mix well and transfer to a medium-sized pot.
Cook on medium heat, stirring constantly until almost all the liquids disappear. Set aside to cool to room temperature.
Once the filling has cooled down, take out the dough from the fridge and preheat your oven to 380°F or 190°C.
Using a rolling pin, open the dough on a floured surface into a rectangular shape, 1/4 inch thickness.
Using a cookie cutter, score dough disks to the size of empanadas you desire (remember- you are going to fold them in half). Remove the rest of the dough, bring together, and roll out to a new dough sheet once you finish working on the first dough disks.
On each dough disk, add a tablespoon of filling and fold in half. Seal the empanadas with a fork, pinching the edges, making sure you don’t create holes with the tips of the fork.
Arrange all the sealed empanadas on a baking tray lined with a parchment paper. Brush with an egg wash and sprinkle brown sugar on top. Cut a small cross in the top of each empanada to let some of the steam out while baking.
Bake for 20-25 minutes or until golden brown.
YASSS!
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