Apple Turnovers-Empanadas de Manzana

Empanadas, also known as turnovers handmade pies. These empanadas are made from scratch. The crust recipe is so easy the resulting pastry dough is well worth the effort, is light, puffy and flavorful. While you place the dough in the fridge for an hour you can create the filling for the pastry. Empanadas can be filled with apple, pineapple, cream cheese, pears, strawberries and also with beef.

During the Holidays I do most of the baking for family members and friends. I also cratering for Thanksgiving and Christmas for friends. I enjoy cooking so much that I can spend all day baking.

The apple empanadas recipe was given to me many years ago from a family member that passed away. I twisted little bit but the crust still same recipe.

Ingredients for crust:

3 cups of all purpose flour

1 cup unsalted butter chilled

1 egg

1/4 teaspoon baking soda

1/2 cup sugar

1/4 cup chilled water (or less)

filling:

3 large green apples, peeled and scored

2 large red apple, peeled and scored

2 tablespoon brown sugar

1 tablespoon cinnamon

1 tablespoon rum

1 teaspoon nutmeg

lemon zest

Instructions:

In a mixing bow, add the flour, salt, baking soda, sugar and mix with spoon. Add the egg, butter cut in small pieces and add cold water slowly as you need it.

Knead the dough until nice and smooth, Place it inside plastic bag inside the fridge for 1 hour.

meanwhile preheat oven at 400 degree F.

Cut peeled and cored apples into quarters, cut each quarter into 3 wedges and into chunks.

Add brown sugar in a large skillet over medium heat; add the apples stirring until apples are soft. Add the rum, cinnamon, nutmeg and cook for 1-2 minutes. Let it cool in a plate before filling the empanadas.

Place the dough on a floured work surface, and roll into circles about 8 inch in diameter. Spoon the apple filling in the center. Fold dough over filling, gently press dough around the edges using your fingers to seal and secure the filling.

Pinch the overhang tightly working around the crust to protect from leaking.

Continue the process with the rest of the turnovers (empanadas)

Whisk egg with water in a small bowl until well combine. Brush top of each empanada with egg mixture and pock a small hole on each empanada to vent hot air.

Bake at 400 degree F. for 20 minutes or until golden brown, let cool for at least 15 minutes before serving.

Topped:

sprinkle cinnamon or scoop of ice cream on top empanadas

Enjoy

Letty