Celebrate apple season with a sweet twist—these Apple Empanadas are your next must-bake treat!
Empanadas are a gift from Spain and Portugal to American cuisine, and they’ve been around for hundreds of years. My favorite food truck in the world sells only empanadas, water, and coffee. They have a team preparing them so they’re hot and fresh, and all you need is a cup of coffee to go with it. Unfortunately, that food truck isn’t always where I am, so homemade empanadas are my go-to solution.
Did you know there’s a National Empanada Day? It’s celebrated every year on April 8th! While empanadas may have started in Europe, their popularity has spread to South America, the Caribbean, the Philippines, and North America. Along the way, empanadas have picked up various names. In some places, they’re called empanadillas or pastelillos. Though different from empanadas, their close cousins, like samosas and pierogis, also reflect the idea of a delicious filled pastry. Every culture has its own twist on this beloved dish, making empanadas a truly global food.
You’ll love the taste. Or maybe the texture. No, wait—it’s the versatility. Actually, it might just be how easy these are to bake. You’re about to become an empanada lover, too! They’re fun to make, perfect for cooking with kids, and endlessly adaptable. Whether switching up the filling or packing them for work, school, a walk, or even a bike ride, empanadas might be your new go-to. Who knows—you may even become known as “the person who makes amazing empanadas.” And when that happens, don’t forget to invite me over!
Once you make these Apple Empanadas, I’m sure you’ll want to make them again and again. But if you’re ready to explore more apple-based recipes, try dipping apple slices into this strawberry cream cheese or make easy air fryer apples.
Are Apple Empanadas Healthy?
Depending on your preference, you can easily customize these empanadas to be a little healthier—or a little more indulgent! They’re small, so you can enjoy a touch of indulgence without overdoing it. For a lower glycemic index, try substituting the regular sugar with coconut sugar. You can also swap in gluten-free flour or replace part of the all-purpose flour with whole-grain flour. And for a vegan version, simply use non-dairy butter (sticks work best) and skip the egg wash.
Different Apples for Empanadas
When making empanadas, it’s best to use cooking apples that hold their shape and don’t release too much water, which can make the pastry soggy. My top picks are Northern Spy, Granny Smith, Jonathan, Cortland, and Golden Delicious—all great for baking. If I can find Northern Spy, that’s my go-to. Other good options include Gala, Honeycrisp, and Fuji, depending on your taste preference.
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup cold water
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 3 large apples, peeled and finely diced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten for egg wash
- 2 tablespoons granulated sugar for sprinkling
INSTRUCTIONS
Prepare
Mix and chill dough; make apple filling.
Assemble
Cut dough, add filling, and seal.
Bake
Brush with egg, sprinkle sugar, and bake until golden.
Devour!
FAQs & Tips
Empanadas are perfect for making ahead! Store them individually for grab-and-go breakfasts or lunches. Unless they disappear sooner, they’ll last up to 2 days at room temperature in airtight containers or up to 4 days in the fridge! To freeze baked empanadas, let them cool completely, then freeze them on a baking sheet before transferring them to an airtight container. This prevents them from sticking together. You can also freeze uncooked empanadas using the same method. When you’re ready to bake, simply add a few extra minutes to the cooking time for frozen raw empanadas.
Any fruit you would put into a fruit pie will work for filling empanadas—peaches, guava, plums, raisins, blueberries, and even pumpkin. Cream cheese, nuts, and caramel will be welcome additions to all of these.
I don’t think there’s any discussion of empanadas that is complete without mentioning just a few of the possible fillings. Other options include empanadas made with egg and cheese fillings, beans, onions, mushrooms, spinach, seafood, or meat, and many combinations of all of the above.
Serving Suggestions
Apple empanadas will make a great dessert for almost any breakfast, lunch, or dinner. They’re also a good snack or picnic basket filler. Some other foods to take along on a picnic include Greek cucumber salad, broccoli pasta salad, and Southwest quinoa salad.
Apple Empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold water
- 1/2 cup unsalted butter cold and cubed
- 1/4 teaspoon salt
- 3 large apples peeled and finely diced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg beaten for egg wash
- 2 tablespoons granulated sugar for sprinkling
Instructions
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In a large mixing bowl, combine flour and salt.
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Cut in the cold butter until the mixture resembles coarse crumbs.
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Gradually add cold water and mix until a dough forms.
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Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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In a saucepan over medium heat, combine diced apples, sugar, cinnamon, and nutmeg.
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Cook until apples are soft and the mixture has thickened, about 15 minutes. Let cool.
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Preheat oven to 375°F.
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Roll out the dough and cut into circles using a 4-inch cutter.
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Place a spoonful of apple filling on one half of each circle.
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Fold the dough over the filling and press the edges with a fork to seal.
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Brush the tops with beaten egg and sprinkle with sugar.
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Bake for 25 minutes or until golden brown.
Nutrition
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