The Best Baked Apple Empanadas Recipe
If you’ve ever longed for a homemade treat that’s the perfect balance of flaky, buttery pastry and warm, cinnamon-spiced apples, then let me introduce you to The Best Baked Apple Empanadas. These gorgeous little hand pies pack the kind of cozy flavor you crave as the leaves start to turn or you need a surefire dessert for a special gathering. Each bite delivers melt-in-your-mouth crust with a gently spiced apple filling that tastes just like autumn. Whether you’re looking to impress friends or need a comforting sweet for a quiet night in, this recipe will be a cherished favorite in your baking arsenal.
Ingredients You’ll Need
One of the best things about The Best Baked Apple Empanadas is how simple the ingredient list is–yet each piece plays a crucial role. Here’s exactly what you need and why they matter for flavor and texture:
- All-purpose flour: Forms the foundation of the empanada dough, giving it just the right structure.
- Granulated sugar: A touch of sweetness goes into both the pastry and the filling for a balanced bite.
- Salt: Just a pinch to bring out all the other flavors and keep the dough from tasting flat.
- Unsalted butter (cold and cubed): This is key for that wonderfully flaky, tender crust—keep it extra cold!
- Large egg: Helps bind the dough together and adds richness.
- Cold water: Keeps the pastry light—ice cold is best for maximum flakiness.
- Apple cider vinegar: A secret ingredient for exceptionally tender dough, it also adds a subtle tang.
- Peeled and diced apples (such as Granny Smith): The heart of the filling; Granny Smiths are perfectly tart and hold up well when baked.
- Brown sugar: Gives the apple filling its deeper, caramelized sweetness.
- Granulated sugar: Balances the brown sugar and enhances the apple flavor.
- Ground cinnamon: Lends classic warmth and coziness to the filling.
- Ground nutmeg: Just a pinch makes the filling extra fragrant and autumnal.
- Cornstarch: Ensures the apple filling thickens just enough to stay tucked neatly inside.
- Lemon juice: Brightens the apple flavor and keeps them from browning.
- Vanilla extract: Adds depth, warmth, and a deliciously nostalgic aroma.
- Egg (beaten, for egg wash): Brushed on top for a golden, glossy finish.
- Optional coarse sugar for sprinkling: Adds a beautiful, sparkly crunch to your finished empanadas.
How to Make The Best Baked Apple Empanadas
Step 1: Prepare the Dough
Start by mixing the flour, sugar, and salt in a large bowl. The secret to a flaky empanada crust is working quickly with cold ingredients: cut in chilled, cubed butter using a pastry cutter or your fingertips until you have pea-sized crumbs. In a separate bowl, whisk the egg, cold water, and apple cider vinegar. Pour this mixture into the dry ingredients and gently mix just until a dough forms—stop as soon as it holds together to avoid overworking. Flatten your dough into a disk, wrap it in plastic, and pop it in the fridge for at least an hour. This chill time is essential for developing that signature tender, layered crust in The Best Baked Apple Empanadas.
Step 2: Cook the Apple Filling
While your dough relaxes in the fridge, turn your attention to the luscious apple filling. Combine the diced apples with brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract in a saucepan. Cook this over medium heat for 5 to 7 minutes until the apples soften, their juices bubble up, and the mixture thickens beautifully. Be sure to let the filling cool completely before assembling so your dough stays crisp.
Step 3: Roll and Shape the Dough
On a lightly floured surface, roll out your chilled dough to about 1/8-inch thickness. Using a 4- or 5-inch round cutter (or even the rim of a glass), slice out circles for perfectly sized empanadas. Keep unused dough covered as you work so it stays cold and easy to handle.
Step 4: Fill and Seal
Place a generous spoonful of cooled apple filling into the center of each dough round. Fold them in half to form half-moon shapes, then crimp the edges with a fork to seal everything inside. This step is where The Best Baked Apple Empanadas start to take on their adorable, bakery-worthy charm.
Step 5: Bake to Golden Perfection
Arrange your filled empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg for a beautiful sheen, then, if you like, sprinkle with coarse sugar for extra sparkle and crunch. Bake at 375°F for 20 to 25 minutes, or until they’re crisp and deeply golden. Let them cool just slightly, but be warned—the aroma may make waiting a challenge!
How to Serve The Best Baked Apple Empanadas
Garnishes
For a classic flourish, dust your empanadas with powdered sugar or drizzle with a simple vanilla glaze. You can also top them with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A sprinkle of extra cinnamon makes them extra inviting—trust me, it’s hard to stop at just one!
Side Dishes
The Best Baked Apple Empanadas are magical with a hot mug of chai tea, cider, or strong coffee. If you want to turn dessert into an event, serve them alongside sharp cheddar cheese, spiced nuts, or a platter of other Latin pastries for a delightful treat spread.
Creative Ways to Present
Empanadas are tailor-made for sharing: pile them high on a rustic wooden board for a cozy dessert buffet, or wrap individual pastries in parchment and twine for thoughtful edible gifts. For parties, stack them in a pretty basket, or set out dipping sauces like caramel or chocolate ganache for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (we rarely do!), let your empanadas cool totally before storing them in an airtight container at room temperature for a day or in the fridge for up to three days. Their crust stays delightfully tender, and the filling continues to meld and sweeten.
Freezing
Both unbaked and baked empanadas freeze beautifully. To make ahead, assemble but don’t bake, then freeze on a tray before transferring to a zip-top bag. Bake straight from the freezer, adding a few minutes to the cook time. Baked empanadas can also be frozen—just thaw overnight and reheat as needed.
Reheating
To restore that just-baked texture, reheat The Best Baked Apple Empanadas on a baking sheet at 350°F for about 10 minutes. Avoid the microwave if possible, as it can make the pastry soft instead of crisp.
FAQs
Can I use a different type Dessert
Absolutely! While Granny Smiths are classic for their tartness, Honeycrisp, Fuji, or Braeburn apples also work and lend unique sweetness to The Best Baked Apple Empanadas.
Is it possible to make these ahead of time?
Yes, both the dough and the assembled unbaked empanadas can be prepared in advance and refrigerated or frozen, making them perfect for stress-free entertaining.
Can I add mix-ins like nuts or dried fruit?
Definitely! Chopped toasted pecans or a handful of raisins are delicious stir-ins for the filling, giving more texture and flavor to The Best Baked Apple Empanadas.
Is the egg wash necessary?
While the egg wash gives a glossy, golden finish, you can skip it or brush with a little milk if you prefer, though your empanadas will look less shiny.
Can I make these vegan?
With a few simple swaps—vegan butter, a flax egg, and your favorite plant-based milk for the egg wash—The Best Baked Apple Empanadas are easy to make vegan-friendly.
Final Thoughts
I can’t recommend these enough—there’s genuine joy that comes from baking and sharing The Best Baked Apple Empanadas. Give them a try, and you’ll understand why they never last long in my kitchen. You’re in for a cozy, delicious adventure that’s sure to become one of your signature desserts too!
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The Best Baked Apple Empanadas Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 empanadas 1x
- Diet: Vegetarian
Description
These delicious baked apple empanadas are a delightful treat perfect for any occasion. With a flaky crust and a sweet, spiced apple filling, they are sure to be a hit with your family and friends.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 1 large egg
- ¼ cup cold water
- 1 teaspoon apple cider vinegar
Filling:
- 2 cups peeled and diced apples (such as Granny Smith)
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash)
- Optional coarse sugar for sprinkling
Instructions
- Prepare the Dough: In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg, water, and vinegar. Mix until a dough forms. Refrigerate for at least 1 hour.
- Make the Filling: Cook apples, sugars, spices, cornstarch, lemon juice, and vanilla until tender. Let cool.
- Assemble: Roll out dough, cut circles, fill with apple mixture, fold, and seal. Brush with egg wash and sprinkle with sugar.
- Bake: Bake until golden brown. Enjoy!
Notes
- You can make the dough ahead of time and store it in the fridge for up to 2 days.
- Try adding chopped pecans or raisins to the filling for added texture and flavor.
- Prep Time: 1 hour 20 minutes (includes chilling time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 9g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
