Apple season is approaching alongside the coloring of the leaves and the cool fall weather (well not in the Bay Area at least, it’s like summer time over here!). Did you know that there is at least 7,500 varieties of apple in existence today? Insane! Apple empanadas are also one of my favorites to make and eat during the cooler weather days.
The filling is precooked and cooled prior to stuffing. Any kind of apple can be used, as long as it’s not too soft or too sweet. I prefer to use Granny Smith, Gala, and/or Golden Delicious (the 3 G’s!). If your apples are sweet, just remember to reduce the amount of sugar called for. Also, I like to use LOTS of spices. This recipe only calls for cinnamon, but feel free to experiment with whatever available spices you have.
Check out the 12 best apples for baking.
Apple Empañadas (Makes 20-25 small empañadas)
- 2 tbsp butter, unsalted
- 4-5 green apples
- 3/4 brown sugar
- 1-2 tsp cinnamon
- pinch of salt
- 2 tbsp cornstarch
- 1-2 tbsp water
- 3 tbsp dulce de leche (optional)
- Peel and core apples; cut into 1 inch chunks. Add apples to a sauce pan with butter, sugar, salt, and cinnamon.
- Stir over medium heat. Cook until tender.
- In a small bowl mix 1-2 tbsp water with corn starch until smooth. Add to apples and cook until thick.
- Remove apples from heat and add dulce de leche until well mixed.
- Chill until ready to use.
- When ready to bake, preheat oven to 350* and bake for 20-25 minutes.