The Best Baked Apple Empanadas

Warm and flaky pastry filled with a sweet, spiced apple filling, these is The Best Baked Apple Empanadas treat for dessert or a cozy snack. They combine tender, buttery dough with a cinnamon-spiced apple filling for a delightful bite that’s simple to make and incredibly satisfying.

Why You’ll Love This Recipe

The flaky, buttery crust pairs perfectly with the warm apple filling.

It’s a baked recipe, making it a healthier alternative to fried empanadas.

Ideal for fall gatherings or a comforting dessert any time of the year.

Customizable with different fruits or spices to suit your taste.

Easy to prepare ahead and store for later indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon sugar

½ cup unsalted butter, cold and cubed

½ cup cold water

1 teaspoon apple cider vinegar

For the filling:

3 medium apples, peeled and diced

¼ cup brown sugar

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

1 tablespoon lemon juice

2 teaspoons cornstarch

1 tablespoon water

For assembly:

1 egg, beaten (for egg wash)

Granulated sugar (optional, for sprinkling)

Directions

Prepare the dough:

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually mix in the cold water and apple cider vinegar until the dough comes together.

Wrap the dough in plastic wrap and chill for 30 minutes.

Make the filling:

In a medium saucepan, combine the diced apples, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice.

Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples soften.

In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the apple mixture and cook for 1-2 minutes until thickened.

Let the filling cool completely before using.

Assemble the empanadas:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.

Use a 4-5 inch round cutter to cut circles from the dough.

Place a spoonful of the cooled apple filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges. Crimp with a fork.

Bake the empanadas:

Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with granulated sugar, if desired.

Bake for 20-25 minutes, or until golden brown.

Allow them to cool slightly before serving.

Servings and Timing

Servings: 12 empanadas

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Variations

Fruit Swaps: Replace apples with pears, peaches, or berries for a different twist.

Spice it Up: Add a pinch of cloves or ginger for a more complex flavor.

Dough Alternative: Use store-bought puff pastry for a quicker version.

Toppings: Drizzle with caramel sauce or dust with powdered sugar before serving.

Mini Empanadas: Make smaller ones for bite-sized treats.

Storage/Reheating

Storage: Store baked empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Freeze unbaked empanadas on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5-7 minutes to the baking time.

Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes until warm.

Related Recipes:

• Chicken Empanadas
• Empanadas
• Baked Chicken Empanadas

FAQs

How do I prevent the empanada filling from leaking?

Make sure the edges are well-sealed, and don’t overfill the empanadas. A light egg wash on the edges before sealing can help create a stronger bond.

Can I use a different type of apple?

Yes, any firm apple like Granny Smith, Honeycrisp, or Fuji works well in this recipe.

Can I make these empanadas ahead of time?

Yes, you can assemble the empanadas and refrigerate them for up to 24 hours before baking.

Is it possible to use whole wheat flour for the dough?

You can replace part or all of the all-purpose flour with whole wheat flour, though the texture may be slightly denser.

Can I skip the egg wash?

The egg wash gives the empanadas a golden, shiny finish, but you can use milk or cream as an alternative.

Conclusion

These baked apple empanadas are a comforting blend of warm spices, tender apples, and flaky pastry. Perfect for dessert or a cozy snack, they are simple to make and store well for later enjoyment. With easy customization options, they’re sure to become a favorite treat in your home. Give them a try and savor the deliciousness.

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