Apple Empanadas With Cinnamon Filling — Oven Baked

These baked apple empanadas wrap a cooked cinnamon-apple filling in a cold-butter pastry and bake until deep golden. Precooking the apples on the stove thickens the juices, which is what keeps the bottoms crisp instead of soggy. The recipe makes 12 hand pies that hold up well for fall dessert trays, lunchboxes and make-ahead snacking.

Ingredients

For the dough

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 6 to 8 tablespoons ice water

For the apple filling

• 3 medium apples, peeled and diced small (firm apples such as Honeycrisp or Granny Smith hold their shape best)
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For assembly

• 1 egg
• 1 tablespoon water
• Coarse sugar for topping (optional)

Plan Ahead: 1 Hour 20 Minutes in Total

Prep is about 45 minutes, most of it the dough chilling while you cook the filling, and baking takes 22 to 27 minutes. The filling must be completely cool before you assemble, so cook it first and let it cool while the dough rests.

How to Make Apple Empanadas from Scratch

1. Make the dough. Whisk the flour, sugar and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter. Drizzle in the ice water one tablespoon at a time until the dough holds together when squeezed.
2. Chill. Divide the dough into two discs, wrap tightly and chill at least 30 minutes so the butter firms up again.
3. Cook the apples. While the dough chills, melt the tablespoon of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg and lemon juice. Cook about 6 to 8 minutes, stirring often, until the apples soften slightly and the juices turn glossy.
4. Thicken. Stir the cornstarch with one tablespoon of water, mix it into the apples and cook another minute, until a spoon leaves a trail in the pan. Remove from the heat, stir in the vanilla and let the filling cool completely.
5. Cut and fill. Roll the chilled dough on a floured surface to about 1/8 inch thick. Cut circles roughly 5 inches wide with a bowl or cutter, and spoon 1 to 2 tablespoons of filling onto one half of each, leaving a small border.
6. Seal. Fold the dough over the filling and press the edges closed with a fork. If the dough softens or sticks, chill the shaped empanadas for 10 minutes. Brush with egg wash (the egg whisked with the tablespoon of water) and sprinkle with coarse sugar if using.
7. Vent and bake. Cut a tiny vent in each top and bake at 375°F for 22 to 27 minutes, until the crust is deep golden and the edges look crisp.
8. Cool. Cool on the baking sheet for 10 minutes. The filling thickens as they cool, so they leak less when eaten.

Why the Dough Stays Flaky and the Bottoms Stay Crisp

Cold butter is the whole trick. Small pieces of butter melt in the oven and release steam that separates the layers of dough, so keep the dough cold from start to finish and re-chill it if it gets soft. Cooking the filling first matters too: apples release a lot of liquid, and thickening it on the stove keeps the inside soft without soaking the crust.

Fixes for Leaking, Unsealed or Dense Empanadas

• Edges will not seal: Brush a little water around the border before pressing with a fork.
• Filling leaks: You overfilled or the filling was still warm or too wet. Use less filling and cool it completely.
• Empanadas open in the oven: The edges were not pressed firmly enough. Seal tightly and chill before baking.
• Dense, tough crust: The dough was warm or overworked. Keep the butter in visible pieces and chill.
• Dice size: Cut the apples small and even so they soften at the same rate and fit neatly inside.
• More crunch: Sprinkle cinnamon sugar on top before baking.

Variations and Shortcuts

• Caramel apple: Add 2 tablespoons of dulce de leche inside each pastry before sealing.
• Spice: Swap the cinnamon for apple pie spice or add a pinch of cardamom for a warmer flavor.
• Store-bought dough: Pie dough is a shortcut. Expect a slightly less flaky crust, but the empanadas will still be crisp.
• Apple choice: Honeycrisp, Granny Smith, Braeburn and Pink Lady apples all hold their shape. Soft apples turn to mush.

For more apple desserts, try baked apple fritters or apple pie biscuits. If you want the savory version of the same pastry technique, see our crispy beef empanadas.

Make Ahead and Storage

• Dough: Refrigerate it for up to 2 days before assembling, or shape the empanadas and keep them chilled until you bake.
• Baked empanadas: Cool completely and store in an airtight container. They freeze for up to 2 months; reheat in a 350°F oven until warm and crisp again.

FAQ

What are the best apples for apple empanadas?

Firm apples that balance sweet and tart, such as Honeycrisp, Granny Smith, Braeburn and Pink Lady.

Why did my empanadas open while baking?

The edges were not sealed tightly or the filling was too wet. Press firmly with a fork and avoid overfilling.

Can I air fry these instead of baking?

Yes. Air fry at 350°F for about 10 to 14 minutes until the crust is golden and crisp. Chilling the pastries first helps them keep their shape.

You Might Also Like

Leftover Turkey Carcass Soup: Best Post-Holiday Comfort

Italian Christmas Cookies — Soft, Almond-Glazed Recipe

Easy Lemonade Pie Recipe: The Ultimate No-Bake Treat

Rhubarb Crumble With Golden Oat Topping

Easy Lemonade Dip Recipe With Zesty Fresh Flavor

Best Sweet and Sour Meatballs Recipe