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The smell of sweet apples and warm spices fills my kitchen as I bake these irresistible empanadas. My abuela taught me this recipe and I've been perfecting it over the years. The flaky crust hugs a filling of tender spiced apples making these handpies pure comfort food magic.
More Than Just Apple Pie
These empanadas blend two of my favorite things classic apple pie filling and buttery empanada dough. The sweetness of honeycrisp apples with hints of cinnamon and cloves creates something truly special. I love that they're portable too perfect for sharing at gatherings or tucking into lunchboxes.
What You Need
- Apples: 5 Honeycrisp or other baking apples, peeled and diced, for a sweet and tart filling.
- Spices: 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves for warm, aromatic flavors.
- Piloncillo or Brown Sugar: 1/3 cup, for a natural sweetness.
- Vanilla Extract: 1 teaspoon, to enhance the flavor.
- Lemon Juice: 1 tablespoon, to balance the sweetness and prevent browning.
- Pastry Dough: Homemade or store-bought empanada discs for a buttery, flaky crust.
- Egg White: 1, beaten, for a glossy finish.
- Turbinado Sugar: 2 tablespoons, for a crunchy topping.
Let's Bake
- Prepare the Apple Filling
- In a large saucepan, cook diced apples with cinnamon, cloves, piloncillo or brown sugar, vanilla, and lemon juice over medium heat. Stir occasionally for 15-20 minutes until apples are softened and juices are absorbed.
- Make the Dough
- If using homemade dough, prepare a buttery pastry and roll it out into 16 discs. Chill the discs in the fridge before assembling. Alternatively, use store-bought empanada discs.
- Fill the Empanadas
- Spoon a portion of the apple filling onto one side of each dough disc. Fold over the dough, align edges, and seal by pinching with fingers or pressing with a fork.
- Prepare for Baking
- Cut a small slit on top of each empanada, brush with egg white, and sprinkle turbinado sugar for a golden, crispy crust.
- Bake
- Place empanadas on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, until golden brown. Let cool slightly before serving.
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Kitchen Wisdom
Living in apple country taught me to choose firm sweet apples like Honeycrisp they hold their shape beautifully. Keep that dough cold while working if it gets too warm pop it back in the fridge. I always do a test empanada first to check my sealing technique nothing worse than filling leaking out.
Make Them Extra Special
A dusting of powdered sugar makes these beauties look like they came from a bakery. My kids love them with vanilla ice cream and when I'm feeling fancy I drizzle warm caramel sauce over the top. Pure heaven.
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Keep Them Fresh
These empanadas stay crispy in an airtight container for a couple days on the counter or about five days in the fridge. A quick warm up in the oven brings back that fresh baked crunch. Just be warned they rarely last that long in my house.
Share the Love
These little handpies are my secret weapon for potlucks and family gatherings. They travel well and stay crispy for hours. Plus everyone loves having their own individual dessert no sharing required.
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Pure Fall Comfort
When autumn rolls around these empanadas are one of the first things I bake. The smell of apples and cinnamon makes the whole house feel cozy. My neighbor always knows when I'm making a batch she can smell them from her porch.
Weekend Project
Making these empanadas has become our favorite Sunday afternoon activity. My daughter loves helping roll the dough while my son is in charge of the sugar sprinkle. The mess is worth it for the family memories we create.
Mix It Up
Sometimes I sneak chopped walnuts into the filling or add golden raisins. My sister likes hers with a sprinkle of cardamom. The basic recipe is so versatile you can really make it your own with different spices and add ins.
Little Hands Big Help
Getting my kids involved in making empanadas teaches them so much about baking. They love using the fork to crimp the edges and always sneak pieces of apple while we work. These are the kitchen moments I treasure most.
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Old Meets New
While my grandmother's recipe used lard in the dough I've adapted it with butter for modern tastes. The filling stays true to her special blend of spices though. Each bite takes me back to her kitchen.
Prep Like a Pro
I've learned to prep these empanadas ahead and freeze them unbaked. When guests drop by unexpectedly I just pop them in the oven straight from frozen. Add a few extra minutes to the baking time and they're perfect.
Just Sweet Enough
The natural sweetness of fresh apples means you don't need much added sugar. I love using piloncillo for its rich molasses notes but brown sugar works beautifully too. Taste your apples first and adjust the sweetness to your liking.
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Frequently Asked Questions
- → Can I make these ahead of time?
- The filling can be stored in the fridge for up to a week. Dough disks can be refrigerated overnight or frozen for up to a month.
- → Can I use store-bought dough?
- Yes, you can use frozen empanada discs from the freezer aisle instead of making homemade dough. They'll save preparation time.
- → What's piloncillo and can I substitute it?
- Piloncillo is unrefined Mexican cane sugar. Brown sugar makes a perfect substitute in equal amounts.
- → Can I freeze the empanadas?
- You can freeze the assembled unbaked empanadas for up to a month. Bake directly from frozen, adding a few extra minutes to cooking time.
- → What apples work best?
- The recipe calls for Honeycrisp, but any firm baking apple like Granny Smith or Braeburn will work well. Avoid soft apples that break down too much.