Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche.
Note: Use a 3 1/2-inch round cookie cutter for the dough.
| Servings | Prep Time |
| 4 dozen | 30 minutes |
| Cook Time |
| 15-20 minutes |
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Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche.
Note: Use a 3 1/2-inch round cookie cutter for the dough.
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Ingredients
- 2 batches empanada dough
- 4 cups apples , peeled and chopped (about medium size)
- 1/2 cup sugar
- 1/8-1/4 cup raisins
- 1 tsp ground cinnamon
- 4 Tbsp butter
- 1 Tbsp cornstarch
- 1 egg (to brush pastries before baking)
Servings: dozen
Units:
Instructions
- First, prepare the empanada dough.
- Next, peel and chop the apples.
- Gather the rest of your ingredients and melt butter in a pan with sugar and cinnamon. Add apples and raisins. Cook uncovered at a simmer until the apples are soft.
- Mix cornstarch with a tiny bit of water to make a smooth, pourable liquid (a slurry). Add this to the apples and let simmer a minute or two.
- Remove from heat when the cornstarch thickens enough to coat the apples in a thick glaze. Set aside to cool completely.
- Preheat the oven to 425F.
- Stuff about 2 teaspooons of the apple mixture into prepared empanada dough, cut into 3 1/2 inch circles. Brush with beaten egg.
- Bake for 20 minutes or until golden brown.