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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.