What type of apples should be used for baked apple empanadas?

For a cooked apple filling in baked empanadas, Granny Smith apples are excellent for their tart flavor and firmness, which hold up well during cooking. Honeycrisp and Braeburn apples are also great options, offering a balance of sweetness and texture that doesn’t turn mushy when baked.

Is empanada dough the same as pie dough?

Empanada dough and pie dough (or pie crust) are similar but not the same. Empanada dough is typically less flaky and more tender, while pie dough is flaky pie crust that’s more delicate, designed to create layers when baked.

Can empanadas be made in advance?

You can assemble the empanadas beforehand, cover them with plastic wrap, and refrigerate. When ready to bake, brush them with egg wash, and sprinkle them with cinnamon sugar.

Do fruit empanadas need to be refrigerated?

If you have leftovers, store them in an airtight container at room temperature. You can refrigerate if you’re not eating them within a couple of days.

Easy Dulce de Leche and Apple Empanadas (Baked)

Description

These Easy Dulce de Leche and Apple Empanadas are the perfect treat! With a golden crust and a gooey filling of apples and rich dulce de leche, they make a delicious dessert or snack. Best of all, they're baked, making them an easy and lighter option without sacrificing flavor!

Ingredients

Units Scale

2 cups of Diced Apples (about 1/4" dice, approximately 3 apples) - See notes
2 tablespoons of Butter
4 tablespoons of Dulce de Leche (Store-bought Canned Dulce de Leche works perfect).
1/2 teaspoon of Ground Cinnamon
1 Large Egg plus 1 tablespoon of water (for egg wash)
12 Empanada Discs (5" size) - see notes
Cinnamon sugar (for sprinkling) - see notes.

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Instructions

Steps for creating the Apple Dulce de Leche Filling
Step 1: Prepare the Apples - Start by peeling, coring, and dicing the apples into small pieces, 1/4-inch pieces.
Step 2: Cook the Apples- In a medium frying pan, melt 2 tablespoons of butter over MEDIUM HEAT. Add the diced apples and sauté for about 5-7 minutes, stirring occasionally until the apples are softened but not mushy.
Step 3: Add Dulce de Leche - Once the apples are soft, reduce the heat to low and stir in 4 tablespoons of Dulce de Leche and 1/2 teaspoon of ground cinnamon. Mix well to coat the apples and cook for an additional 1 minute until the mixture is warm and well blended. Be careful not to overheat the dulce de leche to prevent it from becoming too thick or burning.
Step 4: Cool the Mixture - Remove the pan from heat and let the apple mixture cool completely. This cooling step is important to prevent the empanada dough from becoming too soft when filled.

Steps for assembling the empanadas
Step 5: Preheat the Oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 6: Prepare the Egg Wash - Whisk together the egg with 1 tablespoon of water in a small bowl.
Step 7: Fill the Empanadas - Place one empanada disc on a flat surface. Spoon about 2 tablespoons of the apple filling into the center of each disc. Lightly brush the edges of the disc with the egg wash. This will help the dough seal properly.
Step 8: Seal the Empanadas - To ensure a tight seal, press the edges with the tines of a fork or use your fingers to crimp the edges in a decorative style. You can also use your fingers to create your favorite folding of the edges.
Step 9: Prepare for Baking - Arrange the sealed empanadas on the baking sheet, leaving a bit of space between each. Brush the tops of the empanadas with the remaining egg wash for a golden finish while baking.
Step 10: Vent Holes - Use the tines of a fork to poke a few small slits on top of each empanada to allow steam to escape. Sprinkle each empanada generously with cinnamon sugar for a sweet and flavorful crust.
Step 11: Bake the empanadas for about 10-12 minutes, or until they are golden brown and crispy.
Step 12: Cool and Serve - Let the empanadas cool slightly on a wire rack. Serve warm or at room temperature and enjoy your delicious, caramel-filled apple empanadas!

Notes

Types of Apples: We used Honeycrisp Apples in this recipe, but other good options are Braeburn and Granny Smith apples.
Dough: A suitable substitute for empanada discs is store-bought refrigerated pie crust.
How to make apple empanadas with pie crust: To make apple empanadas with pie crust, roll out store-bought or homemade pie crust and cut it into 5-inch circles using a circle cookie cutter to cut the dough into rounds.
Make your own Cinnamon Sugar: In a small bowl, combine 1/2 cup of granulated white sugar and 1 tablespoon of ground cinnamon with a whisk or a spoon to thoroughly blend them until evenly mixed. Store in an airtight container or a spice jar with a shaker lid for easy use. Cinnamon sugar can be adjusted to your taste by increasing or decreasing the amount of cinnamon.

Other Apple and Dulce de Leche recipes you may like: Dulce de Leche Apple Crisp and Apple Dulce de Leche Coffee Cake.