BAKED APPLE EMPANADAS
Small half-circle doughy dessert with apple-cinnamon filling. You can fill these with anything if you don't like apple. This is a good base recipe that can be altered any way you like! My family loves these!
Provided by nica36
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h25m
Yield 10
Number Of Ingredients 7
Steps:
- Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
- Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
- Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
- Arrange empanadas on the prepared baking sheet.
- Bake in the preheated oven until dough is golden, about 15 minutes.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 35.5 g, Cholesterol 67.5 mg, Fat 24.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 15.4 g, Sodium 197.5 mg, Sugar 14.5 g
APPLE EMPANADAS WITH ALMOND PASTRY CREAM
Make and share this Apple Empanadas With Almond Pastry Cream recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3h45m
Yield 8 empanadas
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
- On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
- On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
- Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
- Almond Pastry Cream:.
- In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
- In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
- Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
Nutrition Facts : Calories 597.8, Fat 36, SaturatedFat 12.4, Cholesterol 139.1, Sodium 227.4, Carbohydrate 61.9, Fiber 2.3, Sugar 29.8, Protein 8.7
APPLE, CINNAMON EMPANADAS
Recipe poached from about.com/southamericanfood and posted for ZWT7 The optional dulce de leche can be purchased or selected from many in the Zaar data base.
Provided by K9 Owned
Categories Dessert
Time 3h40m
Yield 20-25 empanadas
Number Of Ingredients 16
Steps:
- Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly.
- Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.
- Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.
- Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon.
- Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.
- Remove apples from heat and stir in the optional dulce de leche until well mixed.
- Chill apple mixture for at least an hour, stirring occasionally.
- Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter.
- Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp the flattened edge over itself decoratively. (see how to fill and shape empanadas. Repeat with remaining empanadas.
- Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar.
- Bake empanadas until puffed and golden brown, about 20 minutes.
- These are best eaten warm, and can be reheated in a low oven.
- Note: Prep time includes 2+ hour chilling.
Nutrition Facts : Calories 241.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 48.2, Sodium 253.6, Carbohydrate 25.8, Fiber 1.3, Sugar 12.5, Protein 2.5
APPLE EMPANADAS
My mom frequently made these when we were kids. We couldn't wait to bite into them while they were still warm.
Provided by Bayhill
Categories Dessert
Time 1h45m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter.
- Apple filling:.
- In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens.
- Assembly and cooking:.
- Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
- Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels.
- Sprinkle tops of empanadas with cinnamon and sugar mixture.
Nutrition Facts : Calories 307.2, Fat 17.8, SaturatedFat 4.5, Cholesterol 17.6, Sodium 200.8, Carbohydrate 35.3, Fiber 1.6, Sugar 17.1, Protein 2.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
History
The origin of empanadas can be traced back to Spain, where they were introduced during the Moors' occupation. The Moors were Muslim people who ruled over parts of Spain during the Middle Ages. They are credited with introducing the use of wheat flour in the Iberian Peninsula. Empanadas were a popular dish among the Moors, and they were filled with meat, vegetables, and fruits. When the Spanish conquistadors came to the Americas, they brought with them the recipe for empanadas. The dish rapidly spread throughout Latin America, and each country put its unique spin on the recipe. Nowadays, you can find empanadas of all shapes, sizes, and flavors across the continent.Ingredients
For the dough:
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- 1/4 cup of cold water
For the filling:
- 2 Granny Smith apples, peeled and chopped into small pieces
- 1/4 cup of brown sugar
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- 1 tablespoon of flour
For the almond pastry cream:
- 1 cup of almond milk
- 3 egg yolks
- 1/4 cup of sugar
- 2 tablespoons of cornstarch
- 1 teaspoon of almond extract
Preparation
For the dough:
- Combine the flour, sugar, and salt in a large bowl.
- Add the cold butter and use your fingers to incorporate it into the flour mixture until it resembles coarse sand.
- Add the cold water and mix until the dough comes together.
- Knead the dough for a few minutes until it becomes smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the filling:
- Combine the chopped apples, brown sugar, cinnamon, nutmeg, and flour in a bowl.
- Mix well and set aside.
For the almond pastry cream:
- In a medium saucepan, heat the almond milk over medium heat until it starts to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
- Slowly add the hot almond milk to the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the almond extract.
- Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
- Refrigerate for at least 30 minutes.
To assemble the empanadas:
- Preheat the oven to 375°F.
- Roll out the chilled dough on a floured surface to 1/8 inch thickness.
- Using a round cookie cutter or a cup, cut the dough into circles.
- Place a spoonful of the apple filling in the center of each circle.
- Fold the dough over the filling and pinch the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the crust is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Serve each empanada with a dollop of almond pastry cream on top.