Apple Empanadas
Experience the comforting charm of our Apple Empanadas recipe. Each golden, flaky pastry encases a luscious filling of spiced apples that have been tenderly cooked to perfection. As you take your first bite, the warm aroma of cinnamon and nutmeg fills the air, evoking memories of autumn kitchens and cozy gatherings. The juxtaposition of the crispy, buttery crust and the sweet, melt-in-your-mouth apple filling creates a delightful symphony of textures and flavors. Whether served as a delectable dessert, a tea-time treat, or a heartwarming snack, our Apple Empanadas promise a nostalgic journey that captures the essence of home-baked comfort in every bite.
Ingredients
- 2 cup of Plain Flour
- ½ tsp cinnamon
- 1 tsp icing sugar
- 1/2 cup Veg Oil
- 1 tsp powder powder
- 1 tbsp Shortening
- 2/3 cup Water
- Pinch of salt
- For the Filling:
- 1 cup plus 2 tablespoons water divided
- 4 pounds apples peeled, cored, and cut into small cubes
- 1 tbsp ground cinnamon
- 2 cups granulated sugar
- 1 teaspoon lemon juice
- Vegetable oil or shortening, for frying
Instructions
- Use a fork or a whisk to toss the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal.
- Beat the egg in a mixing bowl, then stir in the water.
- Add the egg mixture to the flour mixture and knead it until a dough forms. Cover and refrigerate the dough for 30 minutes.
- Make the Apple Caramel Filling
- Bring 1 cup of water to a simmer in a shallow pan. Add the apples and cinnamon and simmer until the apples turn fork-tender and the water evaporates. (Add a little more water, if necessary, for the apples to fully cook.)
- In a small saucepan, add the sugar, lemon juice, and remaining 2 tablespoons of water. Warm it over low heat, stirring constantly, until the mixture reaches a simmer.
- Quickly fold in the cooked apples and softened raisins. If the filling begins to harden before you assemble your empanadas, return it to the stove and keep it warm over low heat.
- Lightly flour a surface and roll out the empanada dough to 1/4-inch (6.3-millimeters) thick.
- Place 1, 2, or 3 tablespoons of filling in the center of the small, medium, and large dough circles respectively. Fold the dough over to form a semi-circle, and use a fork to press the edges together.
- Heat the oil in a deep, heavy pan to 350 F (177 C). Deep-fry the cold empanadas in batches for 6 to 7 minutes or until they turn golden brown.
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!