If there’s one treat I crave as soon as there’s a whisper of fall in the air, it has to be The Best Baked Apple Empanadas. Flaky, buttery pastry wrapped around a cozy, cinnamon-laced apple filling—these empanadas are everything you love about a classic apple pie, bundled into a delightful hand-held parcel. There’s something so special about breaking into that golden crust and breathing in the aroma of warm apples and spices. Whether you share them at a festive gathering or keep them all to yourself (no judgment here!), these empanadas are destined to become a favorite in your home, too.
Ingredients You’ll Need
What I adore about The Best Baked Apple Empanadas is that every single ingredient pulls its weight: the apples bring freshness and tartness, the pie crust delivers that dreamy flakiness, and the cinnamon and sugar create absolute magic. Here’s what you’ll need and why it matters:
- Apples (2 cups, peeled and finely chopped): Go for Granny Smith for a tangy bite that doesn’t get mushy while baking.
- Unsalted butter (2 tablespoons): Adds richness and enhances the apple filling’s luscious texture.
- Brown sugar (¼ cup): Brings caramel notes and deeper sweetness, balancing out the tart apples.
- Granulated sugar (1 tablespoon): Brightens the filling with a clear, classic sweetness.
- Ground cinnamon (1 teaspoon): Essential for that iconic warm spice flavor with apples.
- Ground nutmeg (¼ teaspoon): Adds a subtle, nutty kick—just the right touch for coziness.
- Vanilla extract (1 teaspoon): Rounds out the filling with a hint of fragrant sweetness.
- All-purpose flour (1 tablespoon): Thickens up the filling so it stays snug inside each pocket.
- Lemon juice (1 tablespoon): Brightens the flavors and prevents the apples from browning.
- Refrigerated pie crusts (1 package, 2 crusts), softened: Practical and delicious, these help you skip right to the fun part.
- Egg, beaten (1): For an irresistible golden shine thanks to an easy egg wash.
- Coarse sugar, for sprinkling: Adds sparkle and a sugary crunch on top.
How to Make The Best Baked Apple Empanadas
Step 1: Prepare the Apple Filling
Start by setting your oven to preheat at 375°F (190°C) and lining a baking sheet with parchment paper—this means easy cleanup later! In a skillet over medium heat, melt the butter and tumble in the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, flour, and lemon juice. Stir it well, and let the apples cook for about 5 to 7 minutes. You’re looking for a filling that’s soft, fragrant, and just starting to thicken. Once it’s ready, take it off the heat and let it cool slightly; working with cool filling keeps your pastry crisp.
Step 2: Roll and Cut the Dough
While the filling is cooling, roll out the refrigerated pie crusts on a lightly floured surface. Use a cookie cutter or the rim of a drinking glass to stamp out circles about 4 to 5 inches in diameter. The size is perfect—big enough for a generous spoonful of filling but still neat to hold in your hand.
Step 3: Fill, Fold, and Seal
Spoon about a tablespoon of that irresistible apple filling into the center of each dough circle. Gently fold the dough over to make a perfect half-moon. Use a fork to press and seal the edges firmly—this does double duty, giving a pretty pattern and ensuring none of that sweet filling escapes in the oven.
Step 4: Egg Wash and Sugar Sprinkle
Arrange your empanadas on the prepared baking sheet, giving them a little space to breathe. Brush the tops with beaten egg for a shiny, bakery-worthy finish. Don’t forget a hearty sprinkle of coarse sugar; this not only adds sparkle but gives each bite a delicate crunch.
Step 5: Bake to Golden Perfection
Pop the empanadas into the oven and bake for 18 to 22 minutes, or until they turn a gorgeous golden brown. The aroma filling your kitchen will absolutely tempt you to sneak a bite while they’re still warm! Let them cool for a few minutes so the filling sets just right before serving.
How to Serve The Best Baked Apple Empanadas
Garnishes
For the finishing touch, a light dusting of powdered sugar or a scoop of creamy vanilla ice cream can elevate these empanadas from “fantastic” to “legendary.” If you’re feeling extra indulgent, a drizzle of caramel sauce adds even more comfort to every bite.
Side Dishes
The Best Baked Apple Empanadas shine brightest alongside a hot cup of cinnamon-spiced tea or rich coffee. If you’re serving them as dessert, pair with fresh berries or a dollop of whipped cream to cut through the sweetness and keep things lively.
Creative Ways to Present
Try stacking them pyramid-style on a platter or nestling individual empanadas in muffin liners for easy party serving. For a rustic touch, serve them on a wooden board with scattered apple wedges and cinnamon sticks—your table will look straight out of an autumn farmhouse daydream!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (rare, but possible!), store cooled empanadas in an airtight container at room temperature for up to two days. For longer freshness, pop them into the fridge—just reheat before serving to bring back the magic.
Freezing
The Best Baked Apple Empanadas freeze beautifully. Once cooled completely, wrap them individually in plastic wrap and store in a zip-top freezer bag. They’ll keep for up to two months—making it easy to have homemade treats ready for impromptu gatherings or sudden sweet cravings.
Reheating
To reheat, simply pop the empanadas in a preheated 350°F oven for 8–10 minutes or until warmed through and crisp again. Microwaving works in a pinch, but the oven brings back that irresistible flakiness.
FAQs
Can I make these empanadas in advance?
Absolutely! You can prepare the apple filling up to two days ahead and keep it chilled in the fridge. You can even assemble the empanadas and refrigerate them (unbaked) for several hours before baking fresh when guests arrive.
What kind of apples work best?
Granny Smith apples are my favorite for The Best Baked Apple Empanadas because their tartness balances the sweet filling and holds up well without getting mushy. You can also use Honeycrisp, Braeburn, or a mix for a more nuanced flavor.
Can I use homemade pie crust?
Absolutely! If you love making pie dough from scratch, go for it—the result will be even more personal and flavorful. Store-bought crust just makes the process a bit speedier on busy days.
How do you keep empanadas from getting soggy?
Cooking the apple filling with flour thickens it and prevents the juices from leaking out during baking. Also, letting the filling cool before assembling ensures the pastry stays crisp and flaky.
Can I add other mix-ins to the filling?
Definitely! Chopped nuts (like pecans or walnuts), golden raisins, dried cranberries, or even a handful of toffee bits add extra dimension to The Best Baked Apple Empanadas. Just be sure not to overfill so they seal properly.
Final Thoughts
If you’re looking for a dessert that’s as comforting as it is impressive, The Best Baked Apple Empanadas simply deliver. The flaky crust, spiced apple filling, and endless serving options make them perfect for any occasion. Give them a try soon—your kitchen (and your friends) will thank you!
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The Best Baked Apple Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 empanadas
- Category: Dessert
- Method: Baking
- Cuisine: Latin-American
- Diet: Vegetarian
Description
These baked apple empanadas are a delightful dessert featuring a flaky crust filled with a sweet, spiced apple mixture. Easy to make and perfect for fall gatherings.
Ingredients
Filling:
- 2 cups peeled and finely chopped apples (such as Granny Smith)
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Crust:
- 1 package refrigerated pie crusts (2 crusts), softened
- 1 egg, beaten (for egg wash)
- coarse sugar, for sprinkling
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a skillet, melt butter and combine apples, sugars, spices, vanilla, flour, and lemon juice. Cook until apples are softened and mixture thickens.
- Assemble empanadas: Roll out pie crusts, cut circles, place filling, fold, seal, and place on baking sheet.
- Bake: Brush empanadas with egg wash, sprinkle with sugar, and bake for 18–22 minutes until golden brown.
- Serve: Allow to cool slightly before serving.
Notes
- Enjoy warm with vanilla ice cream.
- Filling can be made ahead and refrigerated for up to 2 days.
- For a flakier crust, chill assembled empanadas before baking.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 11g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
