Apple Empandas

APPLE EMPANADAS
Apple Filling
2-3 large Granny Smith apples, peeled & diced 1/2" cubes
1/2 c. light brown sugar
1 Tbsp. lemon juice 
1 tsp. vanilla
1/2 tsp. ground cinnamon, divided
Dash of ground cloves

Empanada Dough
2-1/2 c. all-purpose flour
1/2 tsp. sea salt
4 Tbsp. white sugar, divided
1-1/4 c. cold butter (about 2 1/2 sticks), cubed
6-8 Tbsp. ice water, as needed
1 egg white
Ingredients
Apple Filling
  • In a medium-sized pot, combine the diced apples, brown sugar, lemon juice, vanilla, and 1/4 of the cinnamon with a dash of ground cloves.
  • Cook over medium heat, stirring occasionally.
  • Cook until the apples are soft and the mixture becomes juicy and well blended (about 15-20 minutes).
  • Let the apple filling cool completely, or refrigerate for up to 5-7 days.

Empanada Dough
  • In a food processor, combine flour, salt, and 2 tablespoons of sugar.
  • Pulse slightly to mix. If you don't own a food processor, you can simply stir the mixture and then use a pastry cutter to combine ingredients later.
  • Add cold butter cubes and pulse until the mixture begins to clump into bean-size pieces.
  • Add water as needed, 1 tablespoon at a time, and pulse gently until the dough sticks together but is not overly moist.
  • Knead the dough to form a disc and press flat. Wrap in saran wrap and place in the refrigerator for at least 1 hour.
  • Preheat the oven to 375°F.
  • Place the dough on a floured surface, and begin forming small balls to your desired size.
  • Then roll the balls into circles about 1/8-inch thick, and place them on plastic wrap or parchment paper.
  • Lightly flour the dough as you work to prevent sticking and tearing.
  • Fill the dough with about 2 tablespoons of apple filling, leaving enough gap to the edge to fold the pocket in half.
  • Seal the edges of the empanada together forming a half-moon shape.
  • Crimp the edges slightly with your fingers, or use a fork to seal to imprint a design. Just be sure not to press the edges too thin or they will get overcooked in the oven.
  • Place the empanadas on a baking sheet, either greased or lined with parchment paper.
  • Cut a few slits in the top of the empanadas to release steam while baking.
  • Baste the tops of the empanadas with egg white.
  • Combine the remaining sugar and cinnamon, and sprinkle on top.
  • Bake for 20-25 minutes until golden brown.
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Apple Empanadas

Apple Picking Time - August 7th

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