There’s something magical about a warm pastry bursting with sweet, spiced fruit — and for me, the Best Baked Apple Empanadas are the epitome of cozy, homemade comfort. Imagine crisp, golden crusts encasing an apple filling that’s not too tart, not too sweet, kissed with cinnamon and just a touch of lemon. These hand pies combine everything you crave in a fall dessert: fragrant apples, soft pastry, and that irresistible crunch of sugar on top. Whether you’re baking them for a family treat or bringing them to a potluck, these empanadas truly need to be on your must-bake list!
Ingredients You’ll Need
-
Dough:
- 1 sheet of refrigerated pie crust or homemade dough
Filling:
- 2 medium apples, peeled, cored, and finely diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
Additional:
- Coarse sugar for sprinkling (optional)
How to Make Best Baked Apple Empanadas
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C), which ensures a perfect golden crust. Line a large baking sheet with parchment paper to make clean-up a breeze and to help prevent sticking.
Step 2: Mix the Apple Filling
In a mixing bowl, combine your finely diced apples with both sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Give it a thorough stir so every bit of apple gets coated in sweet, spiced goodness. The filling will already smell amazing!
Step 3: Prepare and Cut the Dough
Roll out your pie crust on a lightly floured surface. Use a biscuit cutter, bowl, or glass to cut circles about 4 to 6 inches wide. Try to keep them even for easy folding and pretty shapes.
Step 4: Fill and Shape Each Empanada
Spoon a generous tablespoon or so of the apple mixture into the center of each dough circle. Fold the dough over the filling to create a tidy half-moon. Press the edges together gently with a fork to seal — don’t be afraid to really crimp to avoid leaks in the oven!
Step 5: Egg Wash and Sugar Sprinkle
In a small bowl, whisk together the beaten egg and milk. Brush the tops of each unbaked empanada generously with the egg wash. If you love a little sparkle and crunch, now’s the time to shower them with coarse sugar.
Step 6: Bake Golden and Gorgeous
Arrange the empanadas on your prepared baking sheet, making sure they have room to expand a bit. Bake in your preheated oven for 20 to 25 minutes, or until they’re golden brown and the aroma is almost impossible to resist. Let them cool just slightly before serving so you don’t burn your tongue (but honestly, the wait is the hardest part)!
How to Serve Best Baked Apple Empanadas
Garnishes
To really send these empanadas over the top, dust them with a whisper of powdered sugar right before serving, or drizzle with caramel sauce for extra decadence. If you’re feeling playful, add a scoop of vanilla ice cream for the ultimate hot-and-cold dessert experience!
Side Dishes
Best Baked Apple Empanadas shine solo, but pairing them with a creamy dollop of whipped cream, a mug of cinnamon-spiced hot chocolate, or even a fruity autumn salad makes for a beautiful dessert spread. If serving for brunch, they’re wonderful alongside a plate of fresh fruit or yogurt.
Creative Ways to Present
Get festive and arrange the empanadas on a rustic wooden board, dust with cinnamon, and add colorful fresh apple slices around them for a pop of color. For parties, nestle them in cupcake wrappers or tie them up in parchment paper as sweet little hand pies to-go!
Make Ahead and Storage
Storing Leftovers
If any Best Baked Apple Empanadas make it past day one, store them in an airtight container at room temperature for up to two days — they maintain their lovely texture and flavor nicely. For longer storage, pop them in the refrigerator, where they’ll keep well for up to five days.
Freezing
These hand pies freeze like a dream! Simply wrap individually in plastic wrap or foil, tuck into a zip-top freezer bag, and freeze for up to two months. You can even freeze them unbaked and pop them straight from the freezer to the oven, just add a few extra minutes to your baking time.
Reheating
For that “just-baked” taste, reheat empanadas in a 325°F oven for 8 to 10 minutes. If you’re short on time, a quick zap in the microwave works, but you won’t get that signature crispy crust. Air fryers also do a great job bringing back the crackle and warmth in just a few minutes!
FAQs
Can I use other fruits instead of apples?
Absolutely! Pears, peaches, or even berries work well in place of apples; just make sure they’re diced small and adjust sugar to taste. The core recipe for Best Baked Apple Empanadas is endlessly customizable.
Is it possible to make these empanadas vegan?
For a vegan twist, swap the egg wash for plant-based milk and use a dairy-free pie crust. The flavor is just as delicious, and everyone can enjoy them!
What kind of apple is best for apple empanadas?
Firm, slightly tart varieties like Granny Smith or Honeycrisp hold their shape and provide a wonderful balance to the sweetness in the Best Baked Apple Empanadas.
Can I double the recipe for a crowd?
Definitely! Simply double or even triple each ingredient, and make as many rounds of dough as you need. These hand pies are a party favorite and disappear fast.
How do I keep the filling from leaking out?
Be sure to not overfill each empanada, and really press and crimp those edges with a fork. A little extra cornstarch in the filling also helps thicken everything up as it bakes.
Final Thoughts
If you’re craving a dessert that feels like a warm hug, these Best Baked Apple Empanadas are just the thing to bake. They’re simple, nostalgic, and absolutely unforgettable — so gather your apples, preheat the oven, and treat yourself (and your favorite people) to this irresistible, joy-filled treat!
PrintBest Baked Apple Empanadas Recipe
These Best Baked Apple Empanadas are a delightful dessert featuring a sweet apple filling encased in a flaky crust. Perfect for a cozy fall treat or anytime you crave a taste of Latin American flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 empanadas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Dough:
- 1 sheet of refrigerated pie crust or homemade dough
Filling:
- 2 medium apples, peeled, cored, and finely diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
Additional:
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well combined.
- Assemble the empanadas: Roll out the pie crust and cut into circles. Place a spoonful of the apple mixture onto each circle. Fold the dough over to form a half-moon shape and press the edges with a fork to seal.
- Brush with egg wash: Whisk together the egg and milk. Brush the empanadas with the egg wash and sprinkle with coarse sugar if desired.
- Bake: Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving.
Notes
- You can use puff pastry for a flakier texture.
- Add a drizzle of caramel sauce after baking for extra indulgence.
Nutrition
- Serving Size: 1 empanada
- Calories: 190
- Sugar: 11g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
