Cinnamon Apple Empanadas
Servings: 12 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.
Notes
*You can use butter, coconut oil, shortening, or lard.