Baked Apple Empanadas

Name: Baked Apple Empanadas
Prep time: 15M
Total time: 70M
Yield: 12 Empanadas
Cuisine: Mexican
Ingredients: 6 granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups); 1 cup chopped brown sugar cane from 1pkg. (8 oz.) GOYA® Brown Sugar Cane - Piloncillo, or 1 cup packed dark brown sugar; 2 tbsp. GOYA® Lemon Juice; 1¼ tsp. GOYA® Ground Cinnamon, divided; ¼ tsp. ground cloves; 2 tbsp. sugar; 1 pkg. GOYA® Empanada Dough-Puff Pastry for Baking, thawed; All-purpose flour, for rolling out dough; 1 egg, mixed with 2 tsp. water and beaten

1 Reviews

Jump to recipe

Empanadas de Manzana

These Baked Apple Empanadas are famous in Mexico, and combine 3 traditional elements typically seen in Mexican-style empanadas: A flaky pastry that is baked (not fried), a sweet fruit filling and a coating of sugar that lends an irresistible crunch to the crust. Here, tart granny smith apples are the fruit of choice, and are spiked with cinnamon and cloves before getting stuffed into the dough and baked. For an authentic Mexican experience, serve these little treats for breakfast or dessert with coffee or hot chocolate.

Total Time

70m

Prep Time:15m

Yields:12 Empanadas

Save

Ingredients

granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups)

1 cup

chopped brown sugar cane from 1pkg. (8 oz.) GOYA® Brown Sugar Cane – Piloncillo, or 1 cup packed dark brown sugar

Find in-store

2 tbsp.

GOYA® Lemon Juice

Find in-store

1¼ tsp.

GOYA® Ground Cinnamon, divided

Find in-store

¼ tsp.

ground cloves

2 tbsp.

sugar

1 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

Find in-store

All-purpose flour, for rolling out dough

egg, mixed with 2 tsp. water and beaten

Directions

Kitchen View

Show Photos

Step 1

Add apples, brown sugar cane, lemon juice, 1 tsp. ground cinnamon and ground cloves to small pot; set pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates and apples are tender, about 20-25 minutes. Transfer cooked apples to bowl; chill until cold. (Note: Filling can be stored covered in refrigerator for up to 1 week.)

Step 2

Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.

Step 3

On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled apple mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops of empanadas with beaten eggs; sprinkle with cinnamon sugar. Using tip of knife, make small slit in top of each empanada to vent.

Step 4

Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.

Products in this Recipe

Find in-store

Brown Sugar Cane – Piloncillo

Find in-store

Lemon Juice

Find in-store

Ground Cinnamon

9167_Tapas-Empanada-Dough_5 in-Hojaldradas_Front

Find in-store

Empanada Dough-Puff Pastry for Baking

No time?
No Problem!

Try our ready-made GOYA® Pizza Empanadas.

Learn More

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

The best summer recipes for your outdoor grilling

Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Baked Apple Empanadas

Prep Time: 15m

Total time: 70m

Yields: 12 Empanadas

<h2 class="subheader">Empanadas de Manzana</h2> These Baked Apple Empanadas are famous in Mexico, and combine 3 traditional elements typically seen in Mexican-style empanadas: A flaky pastry that is baked (not fried), a sweet fruit filling and a coating of sugar that lends an irresistible crunch to the crust. Here, tart granny smith apples are the fruit of choice, and are spiked with cinnamon and cloves before getting stuffed into the dough and baked. For an authentic Mexican experience, serve these little treats for breakfast or dessert with coffee or hot chocolate.