Baked Apple Empanadas
<h2 class="subheader">Empanadas de Manzana</h2> <p>These Baked Apple Empanadas are famous in Mexico, and combine 3 traditional elements typically seen in Mexican-style <em>empanadas</em>: A flaky pastry that is baked (not fried), a sweet fruit filling and a coating of sugar that lends an irresistible crunch to the crust. Here, tart granny smith apples are the fruit of choice, and are spiked with cinnamon and cloves before getting stuffed into the dough and baked. For an authentic Mexican experience, serve these little treats for breakfast or dessert with coffee or hot chocolate.</p>
Total Time
70m
Prep Time:15m
Yields:12 Empanadas
Ingredients
6
<p><span> granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups)</span></p>
1 cup
chopped brown sugar cane from 1pkg. (8 oz.) GOYA® Brown Sugar Cane – Piloncillo , or 1 cup packed dark brown sugar
2 tbsp.
1¼ tsp.
GOYA® Ground Cinnamon , divided
¼ tsp.
<p><span>ground cloves</span></p>
2 tbsp.
<p><span>sugar</span></p>
1 pkg.
(11.6 oz.)
<p><span>All-purpose flour, for rolling out dough</span></p>
1
<p><span>egg, mixed with 2 tsp. water and beaten</span></p>
Directions
Step 1
<p>Add apples, brown sugar cane, lemon juice, 1 tsp. ground cinnamon and ground cloves to small pot; set pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates and apples are tender, about 20-25 minutes. Transfer cooked apples to bowl; chill until cold. (Note: Filling can be stored covered in refrigerator for up to 1 week.)</p>
Step 2
<p>Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.</p>
Step 3
<p>On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled apple mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 <em>empanadas</em>. Brush tops of <em>empanadas</em> with beaten eggs; sprinkle with cinnamon sugar. Using tip of knife, make small slit in top of each <em>empanada</em> to vent.</p>
Step 4
<p>Bake until <em>empanadas</em> are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer <em>empanadas</em> to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.</p>
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Baked Apple Empanadas
Prep Time: 15m
Total time: 70m
Yields: 12 Empanadas
<h2 class="subheader">Empanadas de Manzana</h2> <p>These Baked Apple Empanadas are famous in Mexico, and combine 3 traditional elements typically seen in Mexican-style <em>empanadas</em>: A flaky pastry that is baked (not fried), a sweet fruit filling and a coating of sugar that lends an irresistible crunch to the crust. Here, tart granny smith apples are the fruit of choice, and are spiked with cinnamon and cloves before getting stuffed into the dough and baked. For an authentic Mexican experience, serve these little treats for breakfast or dessert with coffee or hot chocolate.</p>
Ingredients
6
<p><span> granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups)</span></p>
1 cup
chopped brown sugar cane from 1pkg. (8 oz.) GOYA® Brown Sugar Cane – Piloncillo , or 1 cup packed dark brown sugar
2 tbsp.
1¼ tsp.
GOYA® Ground Cinnamon , divided
¼ tsp.
<p><span>ground cloves</span></p>
2 tbsp.
<p><span>sugar</span></p>
1 pkg. (11.6 oz.)
<p><span>All-purpose flour, for rolling out dough</span></p>
1
<p><span>egg, mixed with 2 tsp. water and beaten</span></p>
Directions
Step 1
<p>Add apples, brown sugar cane, lemon juice, 1 tsp. ground cinnamon and ground cloves to small pot; set pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates and apples are tender, about 20-25 minutes. Transfer cooked apples to bowl; chill until cold. (Note: Filling can be stored covered in refrigerator for up to 1 week.)</p>
Step 2
<p>Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.</p>
Step 3
<p>On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled apple mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 <em>empanadas</em>. Brush tops of <em>empanadas</em> with beaten eggs; sprinkle with cinnamon sugar. Using tip of knife, make small slit in top of each <em>empanada</em> to vent.</p>
Step 4
<p>Bake until <em>empanadas</em> are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer <em>empanadas</em> to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.</p>
