Empanadas de Manzana (Apple Empanadas)

Apple Empanadas

Apple Empanadas

Do you love apple pie? Really love apple pie? If you do, then let me introduce you to these Empanadas de Manzana. If you don’t, then let me introduce you to these Empanadas de Manzana. Go ahead, bake these, and I dare you to have just one.

  • 6 Fuji apples, about 2 1/4 lbs.
  • 1/2 cup raw cane turbinado sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ground cloves
  • 3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 2 egg yolks
  • 2 tablespoons white wine vinegar
  • 1 cup cold water
  • 1/2 cup flour for rolling the dough
  • 1 egg and an additional egg yolk
  • 1 tablespoon cold water

In addition to the ingredients above, you’ll need a oven proof pot to cook the filling, a bowl for the filling, a bowl to mix the dough, a working surface to shape and roll the dough, and a baking sheet lined with parchment paper to bake the empanadas.

  1. Preheat oven to 375°F
  2. Core and slice the apples
  3. Place in an oven proof pot, mix in the sugar, flour, cinnamon, and cloves
  4. Bake in the oven, covered, for 25 minutes or until fork tender
  5. Remove from oven, transfer to a bowl, and set aside
  1. Sift the flour into a bowl
  2. Add the salt, butter, white wine vinegar, egg yolks, and mix well by hand
  3. Add 5 tablespoons cold water and continue to mix and shape the dough
  4. Add another 4 tablespoons cold water and continue to shape the dough until it forms a firm ball
  5. Transfer ball of dough to a working surface
  6. Roll the dough into a long tube and cut into 12 even pieces
  7. Flour the working surface and roll each piece into a rough circular shape
  8. Cut each rough circular shape with a 6” round dough cutter, and set aside each dough circle
  1. Scoop a heaping tablespoon of filling on the center of each dough circle
  2. Brush the edge of each dough circle with water
  3. Fold the dough circle in half, and seal the edge by pressing firmly with your fingers and a fork
  4. Assemble the empanadas in a baking sheet lined with parchment paper
  5. Prick the top of each empanada with a fork, and brush each empanada with egg glaze
  6. Bake for 20-30 minutes, or until golden brown

12 servings.


Be sure to use an apple that won’t fall apart or turn to mush when baked, such as Fuji, Braeburn, Granny Smith, or Pink Lady. When preparing the dough, add more water or flour if needed in order to obtain a firm ball that you can roll without being too sticky or dry.