Empanadas de Manzana

Dive into the cozy goodness of our Empanadas de Manzana – a delightful creation with a tender hot water crust hugging thin apple slices, all generously topped off with melted butter and sugar. Every bite is a perfect blend of flaky pastry and the sweet, natural goodness of apples, making it a delightful treat that brings the warmth of cherished traditions to your palate.

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CourseDessert

CuisineMexican

KeywordApple

Prep Time45

Cook Time20

Resting Time15

Total Time1 20

Servings empanadas

Calories226kcal

Ingredients

Pastry Dough

2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup shortening
1/2 cup boiling water

Apple Filling ingredients

3 large red delicious apples peeled and sliced very thin
1.5 sticks salted butter melted and cooled
3/4 cup granulated sugar

Instructions

Making The Pastry Dough

In a large mixing bowl, combine flour and salt. Mix well. Using your hands, mix in the shortening and crumble into flour mixture until it resembles wet sand.
Pour boiling hot water into flour mixture and stir with wooded spoon until combines and the dough is not too hot to work with. Tip out onto lightly floured surface and kneed dough until it comes together (being careful not to overwork the dough). Cover tightly with plastic wrap and let rest for 15 minutes.
Unwrap the dough, and kneed it 2-3 times.
Divide dough into 20 equal pieces. Using the palm of your hands, kneed each piece by folding the outer edges into itself until a round smooth ball is formed. Cover with a damp paper towel.

Rolling, Filling and Baking

Using a rolling pin, roll one piece of dough into a very thin circle. You should be able to see the surface underneath the dough. Using a pastry brush, spread melted butter on the full surface of the rolled out pastry.
Place several pieces of the thinly sliced apple on one half of the dough, making sure to leave at least a 1/4 in border of dough exposed to seal.
Pour a heaping teaspoon of granulated sugar on top of the apples.
Fold over the exposed half of the dough over the apples, meeting the edges of the other side of the dough and press lightly with the prongs of a fork to seal. Gently move the empanada to a prepared cookie sheet (making sure not to overcrowd your cookie sheet).
Repeat the process with the remaining dough and apples.
If baking immediately, brush the top of each empanada on the cookie sheet generously with melted butter and sprinkle a remaining teaspoon of sugar on top of each one. Make sure you get the sugar onto the crimped edges...this is what will mingle with the juice of the apples to create caramelization.
Bake at 350 degrees (on middle rack) until golden brown and sugar on the bottom of the empanada has started to caramelize. Remove from oven and using a hard spatula, immediately remove each empanada from cookie sheet (scraping up any soft caramelized sugars from pan) and place upside down on wire rack to cool. Repeat with remaining batches.

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