Abuela's Apple Empanadas
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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
562 | Calories |
22g | Fat |
91g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 562 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 4g | 22% |
Cholesterol 24mg | 8% |
Sodium 144mg | 6% |
Total Carbohydrate 91g | 33% |
Dietary Fiber 5g | 19% |
Total Sugars 58g | |
Protein 5g | |
Vitamin C 7mg | 37% |
Calcium 100mg | 8% |
Iron 2mg | 12% |
Potassium 303mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These sweet treats are sometimes made with leftover dough from meat empanadas. After cooking chopped fresh apples with sugar and raisins to make the filling, the empanadas are fried after dinner for a much-anticipated dessert. Whether you're making a big batch of empanadas or not, these crisp and sweet apple empanadas are worth making all on their own.
This recipe makes a delicious dessert, breakfast, or a snack. Apple empanadas are perfect for fall celebrations or an unexpected addition to a cookie tray.
Ingredients
For the Dough:
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3 cups all-purpose flour, plus more for dusting
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4 teaspoons granulated sugar
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1 pinch fine salt
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1/2 cup good-quality lard, or vegetable shortening
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1 large egg
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3/4 cup water
For the Filling:
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1 cup plus 2 tablespoons water, divided
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4 pounds apples, peeled, cored, and cut into small cubes
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1 tablespoon ground cinnamon
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2 cups granulated sugar
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1 teaspoon lemon juice
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1 cup raisins, softened in warm water and drained
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Vegetable oil, or shortening, for frying
Steps to Make It
Make the Empanada Dough
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Gather the ingredients.
The Spruce / Diana Chistruga
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Use a fork or a whisk to toss the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
The Spruce / Diana Chistruga
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Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal.
The Spruce / Diana Chistruga
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Beat the egg in a mixing bowl, then stir in the water.
The Spruce / Diana Chistruga
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Add the egg mixture to the flour mixture and knead it until a dough forms. Cover and refrigerate the dough for 30 minutes.
The Spruce / Diana Chistruga
Make the Apple Caramel Filling
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Gather the ingredients.
The Spruce / Diana Chistruga
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Bring 1 cup of water to a simmer in a shallow pan. Add the apples and cinnamon and simmer until the apples turn fork-tender and the water evaporates. (Add a little more water, if necessary, for the apples to fully cook.)
The Spruce / Diana Chistruga
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In a small saucepan, add the sugar, lemon juice, and remaining 2 tablespoons of water. Warm it over low heat, stirring constantly, until the mixture reaches a simmer.
The Spruce / Diana Chistruga
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When it turns a dark golden color (or reaches 335 F/168 C on a candy thermometer), take it off the heat, but continue stirring constantly.
The Spruce / Diana Chistruga
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Quickly fold in the cooked apples and softened raisins. If the filling begins to harden before you assemble your empanadas, return it to the stove and keep it warm over low heat.
The Spruce / Diana Chistruga
Assemble and Fry the Apple Empanadas
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Lightly flour a surface and roll out the empanada dough to 1/4-inch (6.3-millimeters) thick.
The Spruce / Diana Chistruga
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Cut out 4-inch (10-centimeter) circles for small empanadas, 5-inch (13-centimeter) circles for medium ones, or 6-inch (15-centimeter) circles for large ones.
The Spruce / Diana Chistruga
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Place 1, 2, or 3 tablespoons of filling in the center of the small, medium, and large dough circles respectively. Fold the dough over to form a semi-circle, and use a fork to press the edges together.
The Spruce / Diana Chistruga
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Refrigerate the prepared empanadas for 3 hours before you cook them.
The Spruce / Diana Chistruga
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Heat the oil in a deep, heavy pan to 350 F (177 C). Deep-fry the cold empanadas in batches for 6 to 7 minutes or until they turn golden brown.
The Spruce / Diana Chistruga
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Drain the empanadas briefly on a metal rack or several layers of absorbent paper before you serve them.
The Spruce / Diana Chistruga
Tip
- Caution: The filling may be very hot.