Baked Apple Empanadas (Print Version)

# Ingredients:

01 - 5 large honeycrisp apples, peeled and diced.
02 - 3/4 cup Mexican piloncillo (or brown sugar).
03 - 1 tablespoon lemon juice.
04 - 1 teaspoon vanilla extract.
05 - 1/4 teaspoon ground cinnamon.
06 - 1/8 teaspoon ground cloves.
07 - 3 cups all-purpose flour.
08 - 1/2 cup granulated sugar.
09 - 1 pinch kosher salt.
10 - 1 cup cold butter, cut into pieces.
11 - 2 large eggs.
12 - 2 tablespoons cold water.
13 - 1 egg white.
14 - 4 tablespoons turbinado sugar.

# Instructions:

01 - Cook apples with piloncillo, lemon juice, vanilla, cinnamon and cloves over medium-high heat for 15-20 minutes until tender.
02 - Process flour, sugar, salt, butter, eggs and water until dough forms. Knead into ball and divide into 16 pieces.
03 - Roll each piece into 6-7 inch disk. Layer between parchment paper and chill 30 minutes.
04 - Add 2½ tablespoons filling to each disk. Fold and seal edges.
05 - Cut slits in tops, brush with egg white, sprinkle with sugar. Bake at 375°F for 25-30 minutes until golden.

# Notes:

01 - Filling can be made ahead and stored 1 week.
02 - Dough disks can be frozen up to 1 month.
03 - Can use store-bought empanada discs.

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