Apple Empanadas: A Delightful Culinary Journey

Empanadas, derived from the Spanish verb “empanar,” meaning “to wrap in bread,” are a beloved culinary tradition found in diverse cultures across the globe. While savory versions filled with meats and vegetables are common, sweet empanadas, particularly those bursting with tender apples, hold a special place in the hearts of many. This recipe invites you to embark on a delightful journey, crafting flaky, golden pastries filled with a sweet, spiced apple mixture that evokes warmth, comfort, and a touch of nostalgic charm. Whether enjoyed as a comforting dessert, a delightful breakfast pastry, or a charming snack, apple empanadas are sure to become a cherished addition to your culinary repertoire. Their simplicity in ingredients belies the complexity of flavor they deliver, making them an accessible yet impressive treat for home bakers of all skill levels.

Cooking Time

• Prep time: 30-60 minutes (depending on dough method chosen and your speed)
• Chill time: At least 30 minutes (for the dough)
• Cook time: 20-30 minutes
• Total time: Approximately 1 hour 30 minutes to 2 hours (including chilling)

Ingredients

For the Empanada Dough:

• 3 cups all-purpose flour
• 1/2 – 1 cup cold unsalted butter (1-2 sticks), cubed (or 1/2 cup extra virgin olive oil for a different flavor and texture)
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar (optional, for a sweeter dough)
• 1/2 – 3/4 cup ice cold water (start with 1/2 cup and add more as needed)
• 1 large egg, beaten (for egg wash)
• Turbinado sugar or cinnamon sugar (for topping)

For the Apple Filling:

• 3-5 large apples (about 24 ounces), peeled, cored, and diced (Honeycrisp, Granny Smith, or other baking apples work well)
• 1 tablespoon olive oil or butter (if not using olive oil in dough)
• 2-3 tablespoons sugar (adjust to apple sweetness preference)
• 1/2 – 1 teaspoon ground cinnamon (adjust to taste)
• 1/4 teaspoon ground nutmeg (optional)
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (mixed with 1 tablespoon water to form a slurry, if needed for thickening)

Equipment:

• Food processor (optional, for easier dough making)
• Large mixing bowl
• Saucepan
• Rolling pin
• 3-6 inch round cutter (a drinking glass or small bowl works too)
• Baking sheets
• Parchment paper or silicone baking mats
• Pastry brush
• Fork (for sealing)

Step-by-Step Cooking Directions

1. Crafting the Empanada Dough:

• By Hand Method: In a spacious mixing bowl, combine the all-purpose flour, kosher salt, and the optional sugar. Whisk these dry ingredients together thoroughly. Next, introduce the cold, cubed butter (or drizzle in the olive oil). Using a pastry cutter, your fingertips, or two knives, work the butter into the flour until the mixture resembles coarse crumbs, with some pieces of butter remaining about the size of small peas. This uneven distribution of butter is key to creating a flaky crust. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just begins to come together. Avoid overworking the dough, as this can lead to a tough crust.
• Food Processor Method: If using a food processor, add the flour, salt, and optional sugar to the bowl of the processor. Pulse a few times to combine. Add the cold, cubed butter (or stream in the olive oil) and pulse in short bursts until the mixture resembles coarse meal. With the food processor running, slowly stream in the ice-cold water through the feed tube until a clumpy dough forms. Stop processing as soon as the dough comes together.
• Regardless of the method, transfer the dough to a lightly floured surface. Gently knead it a few times, just enough to form a cohesive ball. Over-kneading will develop the gluten too much, resulting in a less tender crust.
• Divide the dough in half, gently flatten each half into a disc, and wrap each disc tightly in plastic wrap. Refrigerate the dough for at least 30 minutes. This chilling period is crucial as it allows the butter to firm up and the gluten to relax, making the dough much easier to roll out and contributing to a flakier texture. The dough can be refrigerated for up to 2 days.

2. Preparing the Luscious Apple Filling:

• In a large nonstick frying pan or saucepan, heat 1 tablespoon of olive oil or butter over medium-high heat.
• Add the peeled, cored, and diced apples to the hot pan. Stir in the sugar and ground cinnamon (and nutmeg, if you’re using it). Distribute the apples as much as possible to form a single layer for even cooking.
• Cook the apples, stirring occasionally, for 5-15 minutes. The exact cooking time will vary depending on the type of apples you use and how soft you prefer them. You want them to be tender but still hold their shape. They should begin to soften and some of their natural sugars will caramelize.
• Stir in the lemon juice and vanilla extract. At this point, assess the consistency of your filling. If it appears too watery, in a separate small bowl, whisk together the 1 tablespoon of cornstarch with 1 tablespoon of cold water to form a smooth slurry. Stir this slurry into the apple mixture. Cook for another minute or two, stirring constantly, until the filling thickens to your desired consistency.
• Remove the apple filling from the heat and transfer it to a bowl. It is paramount that the apple filling cools completely before you use it to fill the empanadas. Hot filling will melt the butter in the dough, leading to a soggy, less flaky crust. You can speed up the cooling process by spreading the filling on a plate or in a shallow dish.

3. Assembling the Empanadas:

• Preheat your oven to 375-400°F (190-200°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make for easier cleanup.
• Remove one disc of chilled dough from the refrigerator. On a lightly floured surface, roll out the dough evenly to a thickness of approximately 1/8 to 1/4 inch. Avoid rolling it too thin, as it may tear, or too thick, as it will be too bready.
• Using your round cutter (or a drinking glass/small bowl), cut out circles of dough. Gather any dough scraps, gently press them together, re-roll, and cut out additional circles until all the dough is used.
• Take one dough circle and place a rounded tablespoon (or 1-2 tablespoons for larger circles) of the completely cooled apple filling onto one side of the circle, leaving a small border around the edge.
• Lightly moisten the entire edge of the dough circle with water using your fingertip. This acts as a glue, helping to seal the empanada.
• Carefully fold the dough over the filling, creating a half-moon shape. Align the edges evenly.
• Press the edges firmly together with your fingertips to seal them. To create a decorative and secure seal, use the tines of a fork to crimp the edges, or employ a traditional hand-folding and twisting technique. Ensure the edges are well-sealed to prevent the delicious apple filling from leaking out during baking.
• Carefully transfer the assembled empanadas to the prepared baking sheet, ensuring there’s a little space between each one to allow for even baking.

4. Baking the Golden Empanadas:

• In a small bowl, whisk the beaten egg with 1 tablespoon of water to create a smooth egg wash.
• Using a pastry brush, lightly coat the tops of each empanada with the egg wash. This will give them a beautiful golden sheen.
• Generously sprinkle turbinado sugar or cinnamon sugar over the tops of the egg-washed empanadas. This adds a lovely crunch and extra sweetness.
• Before baking, use a sharp knife to cut a few small slits or poke a few holes in the top of each empanada. This allows steam to escape during baking, preventing the empanadas from puffing up excessively and potentially bursting.
• Bake for 20-30 minutes, or until the empanadas are gorgeously golden brown and appear puffed and flaky. Keep an eye on them, as baking times can vary slightly depending on your specific oven and the size of your empanadas.
• Once baked, remove the empanadas from the oven and let them cool slightly on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy.

Nutritional Information

Please note that nutritional information can vary significantly based on ingredient brands, exact quantities used, and cooking methods (e.g., butter vs. olive oil, amount of sugar). The following is an estimate per empanada, assuming 16 servings:

• Calories: Approximately 200-250 calories
• Total Fat: 10-15g (depending on butter/oil content)
  • Saturated Fat: 6-9g
• Cholesterol: 20-30mg
• Sodium: 70-100mg
• Total Carbohydrates: 25-35g
  • Dietary Fiber: 1-2g
  • Total Sugars: 10-15g
• Protein: 3-4g

Empanadas are a treat, so while they offer some fiber from the apples, they are generally higher in calories, fats, and sugars. Enjoy them in moderation as part of a balanced diet.

The Origins and Popularity of the Recipe

Empanadas boast a rich and fascinating history, with their roots often traced back to the Arab world, specifically to the savory pastries known as “fatayer” or “samosas.” These filled pastries made their way to the Iberian Peninsula during the Moorish invasion, where they were adapted and evolved into the empanada we recognize today. The first documented empanada recipe appeared in a Catalan cookbook from 1520.

From Spain, empanadas journeyed across the Atlantic with colonial expansion, finding new homes and interpretations throughout Latin America and the Philippines. Each region developed its unique fillings and dough variations, reflecting local ingredients and culinary traditions. While savory empanadas with meat, fish, or vegetable fillings are ubiquitous, the concept of sweet empanadas blossomed, embracing local fruits and flavors. Apple empanadas, in particular, are a testament to the versatility of this dish and the global appeal of apples. Their popularity stems from their comforting, familiar taste, reminiscent of apple pie but in a conveniently portable, hand-held form. They are often found at bakeries, street food stalls, and family gatherings, cherished for their deliciousness and ease of consumption.

Reasons Why You’ll Love This Recipe

This apple empanada recipe is a true crowd-pleaser for several compelling reasons:

• Comfort in Every Bite: The warm, spiced apple filling enveloped in a flaky, golden crust provides a comforting and nostalgic experience, akin to a bite of homemade apple pie.
• Perfectly Portable: Their hand-held format makes them ideal for on-the-go breakfasts, lunchbox treats, picnics, or simply as a convenient snack.
• Versatile Treat: They are suitable for various occasions, from casual family desserts to more formal gatherings. They can be dressed up or down.
• Customizable: The recipe offers flexibility to adjust sweetness, spices, and even the type of apples, allowing you to tailor them to your personal taste.
• Rewarding Baking Experience: While they require a few steps, the process of making empanadas from scratch is incredibly satisfying, and the end result is well worth the effort.
• Freezer-Friendly: Both the dough and the assembled (unbaked) empanadas can be frozen, making them perfect for meal prep or having a delicious treat ready at a moment’s notice.

Health Benefits

While apple empanadas are certainly a treat, they do offer some modest health benefits, primarily from the star ingredient: apples.

• Fiber Powerhouse: Apples are an excellent source of dietary fiber, particularly soluble fiber, which can aid in digestion, promote satiety, and help regulate blood sugar levels.
• Vitamins and Antioxidants: Apples are rich in Vitamin C, an important antioxidant that supports the immune system, and various other antioxidants that help combat oxidative stress in the body.
• Hydration: Apples have a high water content, contributing to overall hydration.

It’s important to remember that these benefits are within the context of a dessert item. To maximize health benefits, consider reducing the sugar content slightly in the filling and opting for the olive oil-based dough for healthy fats.

Serving Suggestions

Apple empanadas are delicious on their own, but they truly shine when paired with complementary flavors and textures:

• Warm and Simple: Serve them warm, freshly baked, for the ultimate comforting experience.
• A La Mode: A scoop of vanilla bean ice cream or a dollop of whipped cream is a classic pairing that elevates the dessert.
• Caramel Drizzle: A light drizzle of warm caramel sauce adds an extra layer of sweetness and richness.
• Powdered Sugar Dusting: A simple dusting of powdered sugar adds an elegant touch and a subtle sweetness.
• Breakfast Treat: Enjoy them with a cup of coffee or tea for a delightful breakfast or brunch.
• Fruit Accompaniment: Serve alongside fresh berries or a fruit salad for a lighter contrast.

Common Mistakes to Avoid

To ensure your apple empanadas turn out perfectly, be mindful of these common pitfalls:

• Overworking the Dough: This is the most crucial mistake. Overworked dough develops too much gluten, resulting in a tough, chewy crust instead of a tender, flaky one. Mix and knead only until the dough just comes together.
• Not Chilling the Dough: Skipping or shortening the chilling time for the dough will make it sticky, difficult to roll, and less flaky after baking. Cold butter is essential for a flaky crust.
• Using Hot Filling: Adding hot apple filling to the dough will melt the butter, making the dough greasy and prone to tearing, and resulting in a soggy bottom. Always ensure the filling is completely cool.
• Under-filling or Over-filling: Too little filling makes for a bready empanada, while too much makes it difficult to seal and prone to bursting during baking.
• Inadequate Sealing: If the edges aren’t firmly sealed, the filling will leak out, creating a messy and less appealing empanada.
• Not Slitting the Tops: Forgetting to make steam vents can cause the empanadas to puff up excessively and sometimes burst, leading to a less attractive appearance.
• Baking at Too Low a Temperature: A too-low oven temperature can lead to a pale, dry crust. Ensure your oven is properly preheated.

Pairing Recommendations

• Beverages:
  • Coffee: A classic hot coffee, especially a medium roast, complements the sweetness and warmth of the empanadas.
  • Tea: Black teas like Earl Grey or Darjeeling, or even a spiced chai, pair beautifully.
  • Cider: Hot or cold apple cider enhances the apple flavor in the filling.
  • Milk: A glass of cold milk offers a refreshing contrast.
• Dessert Wines: For an adult pairing, a late-harvest Riesling, a Sauternes, or a sweet Moscato can be exquisite.
• Spirits: A small glass of apple brandy or a spiced rum can be a sophisticated pairing.

Cooking Tips

• Keep Ingredients Cold: For the flakiest dough, ensure your butter and water are as cold as possible. You can even cube the butter and put it in the freezer for 10-15 minutes before using.
• Don’t Over-Flour: When rolling out the dough, use just enough flour to prevent sticking. Too much flour will make the dough tough.
• Consistency of Filling: The apple filling should be tender but not mushy, and thick enough so it doesn’t leak excessively. Adjust cornstarch as needed.
• Batch Baking: If you have multiple baking sheets, you can bake more empanadas at once, but avoid overcrowding the sheets.
• Freezing Unbaked Empanadas: Arrange unbaked empanadas on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Bake from frozen, adding about 5-10 minutes to the baking time.
• Reheating: Reheat leftover empanadas in a toaster oven or conventional oven at 300°F (150°C) for 10-15 minutes until warmed through and crispy. Microwaving will make them soft.

Similar Recipes to Try

If you enjoy these apple empanadas, you might also like to try:

• Hand Pies: Essentially a larger, often rustic version of an empanada, typically made with pie crust and various fruit fillings.
• Mini Apple Turnovers: Another classic, often made with puff pastry, offering a very flaky texture.
• Apple Strudel: A traditional Austrian pastry with layers of thin dough wrapped around a fruit filling.
• Apple Fritters: Deep-fried dough mixed with diced apples, often glazed.
• Cherry or Berry Empanadas: Adapt the filling with your favorite berries or stone fruits for different fruity variations.

Variations to Try

• Dough Variations:
  • Cream Cheese Dough: For an incredibly tender and rich dough, substitute some of the butter with an equal amount of cold cream cheese.
  • Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Sweet Potato Dough: Incorporate some mashed cooked sweet potato into the dough for a unique flavor and color.
• Filling Variations:
  • Dulce de Leche Apple Empanadas: Add a spoonful of dulce de leche to the apple filling for a rich, caramel-like twist.
  • Nutty Apple Filling: Mix in chopped pecans, walnuts, or almonds for added crunch and flavor.
  • Raisin/Dried Cranberry Addition: Soak dried fruits in warm water or rum/brandy before adding them to the apple filling for a chewy texture and concentrated sweetness.
  • Ginger Zest: Add a touch of freshly grated ginger to the apple filling for a spicy kick.
  • Cheese and Apple: A surprising but delicious savory-sweet combination! Add a small amount of shredded cheddar or Gruyère cheese to the apple filling.
• Topping Variations:
  • Maple Glaze: Drizzle a simple glaze made from powdered sugar and maple syrup over the cooled empanadas.
  • Demerara Sugar: For a coarser, sparkly crunch, use demerara sugar instead of turbinado.
  • Nutmeg Dusting: A light dusting of nutmeg mixed with powdered sugar.

Ingredient Spotlight: The Apple

The humble apple, a fruit that has graced human diets for millennia, is the star of this recipe. Originating in Central Asia, apples have spread worldwide, with thousands of cultivated varieties boasting a spectrum of flavors, textures, and colors. For baking, particular varieties are favored for their ability to hold their shape and provide a balanced sweetness and tartness.

• Granny Smith: A classic for baking, offering a tart flavor that cuts through sweetness and a firm texture that prevents mushiness.
• Honeycrisp: Known for its crispness and balanced sweet-tart flavor, it holds up well in baking.
• Fuji: Sweet and firm, a good choice for a sweeter filling.
• Braeburn: Offers a good balance of sweet and tart with a firm texture.
• Jonagold: A sweet and juicy apple with a hint of tartness, good for baking.

Beyond flavor, apples are nutritional powerhouses, packed with dietary fiber, vitamin C, and various antioxidants. Their versatility extends beyond desserts, featuring prominently in savory dishes, salads, and beverages. The apple’s enduring appeal lies in its refreshing taste, nutritional value, and adaptability in countless culinary applications, making it an indispensable ingredient in kitchens worldwide.

Conclusion

Apple empanadas are more than just a dessert; they are a celebration of flavor, texture, and culinary heritage. This recipe guides you through each step, from crafting a perfectly flaky dough to creating a luscious, spiced apple filling, culminating in a batch of golden, comforting pastries that are sure to delight. Whether you’re a seasoned baker or new to the kitchen, the process is rewarding, and the results are utterly delicious. With their portable nature, customizable flavors, and comforting appeal, these apple empanadas are poised to become a cherished addition to your family’s favorite recipes, bringing warmth and joy with every delectable bite. So, gather your ingredients, embrace the process, and prepare to savor the irresistible charm of homemade apple empanadas.