Apple Empanadas Recipes

BAKED APPLE EMPANADAS

Steps:

• Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
• Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
• Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
• Arrange empanadas on the prepared baking sheet.
• Bake in the preheated oven until dough is golden, about 15 minutes.

APPLE EMPANADAS RECIPE

Steps:

• To begin making Apple Empanadas Recipe, use a sharp knife to core and thinly slice the apples into wedges.
• Toss the apple slices into a medium skillet and add cinnamon, nutmeg, vanilla and brown sugar.
• Sauté on a medium heat for 5 minutes, or until the apples have softened a little bit. Keep them aside.
• Lightly flour a surface and roll out pastry dough to 1/4 inch (6.3 mm) thick.
• Cut into circles for making empanadas and place filling in the center of the dough circle for empanadas.
• Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
• Deep fry in oil 6 to7 minutes until golden brown. And drain the excess oil using several layers of absorbent paper before serving. Dust it with some powdered sugar and enjoy.
• Preheat oven to 350F.
• Once the uncooked empanadas are refrigerated for 3 hours, take them out and arrange it on a baking sheet lined with a parchment paper. Brush each of the empanadas with some milk.
• Put the tray in oven and bake for 25 to 30 minutes or until golden. Keep a close watch while the empanadas are baked in oven since the temperature and its distribution varies with ovens.
• Serve Apple Empanadas Recipe and Guava Empanadas Recipe along with Vanilla Fruit Sauce With Left Over Fruits Recipe for desserts during your next house party.

APPLE SAUCE EMPANADAS

Steps:

• Add the flour, sugar and salt to a food processor and pulse to mix. Add the butter and process until the mixture resembles wet sand. Add the cream cheese and pulse until the dough comes together in large clumps. Place the dough on a floured surface and gently knead two or three times, just enough to incorporate the cream cheese. Form the dough into an oval disk, place in a plastic bag and chill, 15 to 30 minutes.
• Preheat the oven to 350 degrees F. Roll the dough into a rectangle, about 15-by-10-inches. Cut the dough with a sharp knife into 6 squares, about 5-inches each.
• Beat 1 teaspoon water and the egg in a small bowl, to make an egg wash.
• Fill each dough square with about 2 teaspoons applesauce. Use your fingertips to moisten the dough edges with a little water. Fold the dough over to create a triangle. Use your fingers to press the dough gently together, then crimp the seal with a fork. Brush the tops of the triangles with the egg wash. Sprinkle the egg washed-tops with the cinnamon sugar. Place the triangles on a baking sheet lined with parchment and bake until the triangles are golden brown, about 15 minutes.
• Be careful, the filling will be hot, so cool the empanadas about 15 minutes before eating.

APPLE EMPANADAS

Steps:

• Pastry:.
• In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter.
• Apple filling:.
• In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens.
• Assembly and cooking:.
• Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
• Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels.
• Sprinkle tops of empanadas with cinnamon and sugar mixture.

APPLE, CINNAMON EMPANADAS

Steps:

• Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly.
• Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.
• Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.
• Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon.
• Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.
• Remove apples from heat and stir in the optional dulce de leche until well mixed.
• Chill apple mixture for at least an hour, stirring occasionally.
• Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter.
• Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. 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. (see how to fill and shape empanadas. Repeat with remaining empanadas.
• Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar.
• Bake empanadas until puffed and golden brown, about 20 minutes.
• These are best eaten warm, and can be reheated in a low oven.
• Note: Prep time includes 2+ hour chilling.