I cannot tell you enough how dang delicious these Cinnamon Apple Empanadas are. The smell of apple and cinnamon cooking is pure comfort and happiness. I mean really, is there a better fall/winter smell? The answer is no, there really isn’t! The empanada dough is so easy to make and only takes 3 major ingredients, THREE. I promise it’s easy and you will start making ALL the empanadas when you realize just how easy it is.
Empanadas are seriously one of those foods that brings ALL the memories. It always reminds me of my mami making ALL KINDS of empanadas. That woman will make batches and batches of empanadas and I am here for it! (Well, everyone if here for it let’s be honest). She inspires me in the kitchen all the time and watching her make her empanadas with so much love makes me want to spread that love too.
Feel free to make these any size you want, they will bake at the same temperature just keep an eye on them as you will need to adjust the time based on the size you make them. Bake a little less if they are smaller and a little longer if bigger. You can certainly make the edges a little fancier and fold them over and twisting them making them look braided. Let me just be honest and tell you that I have not mastered that technique and would rather focus on getting them sealed shut and baked so I can eat them asap!
There’s just something about the smell of cinnamon that is so comforting and almost warm. These Cinnamon Apple Empanadas are absolutely perfect for the holiday season when everyone craves apple pie, cinnamon heavy desserts, etc. It’s the perfect amount of spice and sweetness. So perfect you can’t just have one. Trust me, you just can’t!
Cinnamon Apple Empanadas
Ingredients
Empanada Dough
- 2 cups flour
- ½ cup water
- ½ cup butter melted; *see notes
- 1 tsp salt
- 2 tbsp sugar
Cinnamon Apple Empanadas
- 1 large apple
- 1 tbsp coconut oil or butter
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ tbsp sugar
- 1 egg
- 3 tbsp cinnamon sugar
Instructions
Empanada Dough
- Add all ingredients to mixing bowl and mix with spatula until combined.
- Transfer mixture onto clean surface and knead for a couple of minutes. Place in bowl, cover, and leave to rest in the refrigerator for about 30 minutes while filling is made.
- Roll out dough onto clean surface until it is a thin sheet, less than 1/4 inch.
- Using a biscuit cutter or a small bowl about 4 inches in diameter, cut out empanada rounds. Re-roll the dough scraps and continue cutting rounds until all dough is used up.
- Cover empanada rounds you aren't using with a clean towel.
Cinnamon Apple Empanadas
- Preheat oven to 375°
- Peel, core, and diced apples. (I recommend dicing very small).
- Place small pan over medium heat.
- Once coconut oil or butter is melted, add apples, spices, and sugar.
- Sautee apples until softened, about 15 minutes. Remove from heat and let cool to room temperature.
- Add 1½ tbsp of apple filling to one side of empanada round. Fold over dough onto other half and press down with your fingers to create a seal. Press end of fork down onto sealed dough to create crimp.
- Place filled empanadas on baking sheet lined with parchment paper.
- Whisk egg thoroughly. Brush egg mixture onto each empanada. Sprinkle cinnamon sugar on top.
- Bake for 20 minutes until golden brown.
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