Apple Pie Empanadas
Flaky, golden apple empanadas filled with cinnamon-spiced apples. An easy, hands-on fall baking recipe that’s perfect for families, gatherings, and cozy weekends.
- Yield: 10 total
- Prep Time: 1 hr 30 min
- Cook Time: 20 min
Ingredients
Instructions
Apple Pie Filling
- In a medium sauté pan over medium heat, melt the butter and brown sugar.
- Stir in the apples and cinnamon; cook for 5 minutes.
- Whisk together the cornstarch and water, then stir into the pan. Cook for another 2–3 minutes, until the apples begin to soften.
- Let the filling cool, then refrigerate for 30 minutes.
Empanada Dough
- In a large bowl, whisk together the Caputo "00" Chef’s Flour and salt.
- Add the cubed cold butter. Using your hands, rub the butter into the flour until it resembles coarse crumbs and no dry flour remains.
- Gradually add ice water until a shaggy dough forms. Gather it into a disk, wrap in plastic, and refrigerate for 30 minutes.
- On a lightly floured surface, knead the dough briefly until the butter and flour are fully combined. Rewrap and refrigerate for another 30 minutes.
- Roll out the rested dough on a floured surface to a 1/4-inch thick sheet.
Forming and Baking
- Preheat the oven to 425°F.
- Cut the dough into 10 equal pieces.
- Working with one piece at a time, roll the dough to 1/8-inch thickness. Place 1–2 tablespoons of filling in the center, fold into a half-moon shape, and crimp the edges with a fork or your fingers to seal.
- Cut a small slit in the top of each empanada to allow steam to escape. Repeat with the remaining dough and filling.
- Place the empanadas on a parchment-lined baking sheet.
- In a small bowl, whisk together one egg and a splash of water. Brush the tops of the empanadas with the egg wash.
- Bake for 18–20 minutes, until golden brown.
- Serve warm and enjoy!
Products Used In The Recipe
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.