A delightful twist on the classic apple pie, these hand-held empanadas offer the warm flavors of cinnamon-spiced apples wrapped in a tender pastry. They’re perfect for dessert, an afternoon treat, or even a stylish brunch offering.
Why You’ll Love This Recipe
You’ll love these apple pie empanadas because:
They capture the cozy, familiar taste of apple pie in a portable, fun format.
The pastry gives a lovely contrast between flaky crust and soft, juicy apple filling.
They are versatile: you can bake or fry them, serve warm or room temperature, and dress them up or keep them simple.
They’re crowd-pleasers that work for family gatherings, snacks, or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the dough:
3 cups (360 g) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (120 ml) extra-virgin olive oil
½ cup (120 ml) tepid water
For the filling:
3 large sweet or semi-sweet apples (about 24 oz / 680 g), peeled, cored and diced
1 tablespoon extra-virgin olive oil
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
2 teaspoons lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon zest
For the topping/finishing:
1 large egg
1 tablespoon water
Sugar for sprinkling
Directions
Prepare the dough: In a mixing bowl (or food processor), combine flour, sugar and salt. Add the olive oil and water and mix until the dough comes together into a smooth mass. Knead briefly on a lightly floured work surface, about 30 seconds, until no dry bits of flour remain. Cover and let the dough rest while you make the filling.
Prepare the filling: Heat the olive oil in a skillet over medium-high heat. Add the diced apples (once oil is shimmering), sugar and cinnamon. Spread the apples in a single layer and cook, stirring occasionally, until they begin to caramelize (about 5-10 minutes). Remove from heat, then stir in the lemon juice, vanilla and lemon zest. Let the mixture cool to handle.
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a circle about 5 inches (~12-13 cm) in diameter. Place a portion of the cooled apple filling in the centre of each circle.
Fold each dough circle in half over the filling to form a half-moon shape. Seal the edges by crimping by hand or pressing with a fork.
In a small bowl, whisk together the egg and water for the egg wash. Brush each empanada lightly with the mixture and sprinkle with sugar. Place on the prepared baking sheet.
Bake for approximately 25 minutes, or until the empanadas are golden brown. Remove from oven, allow to cool slightly, and serve warm or at room temperature.
Servings and timing
Yields: about 12 empanadas
Prep time: ~1 hour (including dough resting, filling preparation, rolling and assembly)
Bake time: ~25 minutes
Total time: ~1 hour 25 minutes
Variations
For a faster version, you can use store-bought pie dough or empanada discs instead of making the dough from scratch.
Swap or mix the apples: use a combination of sweet and tart apples (e.g., Honeycrisp + Granny Smith) for more complexity.
Add extra spices: consider adding a pinch of cloves, nutmeg or all-spice in the filling for a more autumnal flavour.
Change the cooking method: instead of baking, you could fry the empanadas in oil (carefully) for a crispier outer crust.
Add a drizzle: after baking, drizzle with caramel sauce, or serve with whipped cream or ice cream for a dessert upgrade.
Use different pastry: you could use puff pastry for an extra flaky version.
Storage/Reheating
To store: Allow the empanadas to cool completely. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 1 month.
To reheat: Preheat your oven to about 300 °F (150 °C). Place empanadas on a baking sheet and heat for 8-10 minutes (or longer if from frozen) until warmed through. If reheating from frozen, you may want to tent with foil for the first few minutes so the crust doesn’t brown too much before the inside warms.
FAQs
1. What type of apples are best for these empanadas?
Choose apples that hold their shape when cooked rather than turning mushy. Varieties like Honeycrisp, Fuji, Braeburn, or Golden Delicious work well. The recipe uses “sweet or semi-sweet” apples so the filling isn’t overly tart.
2. Can I use a store-bought dough instead of making my own?
Yes, absolutely. Using store-bought pie dough or empanada dough discs will save time. Just ensure you roll them to the appropriate size and seal well.
3. Can these be fried instead of baked?
Yes. The dough and filling easily adapt to frying. If you choose to fry, be sure to seal tightly to prevent leaks, fry until golden brown, and let drain on paper towels. Adjust cooking time accordingly.
4. Can I make them in advance?
You can prepare the filling ahead of time and refrigerate it. You can also assemble the empanadas ahead and refrigerate (covered) until you’re ready to bake. Be sure to add the egg wash and sugar just before baking if doing ahead.
5. Can I freeze the empanadas?
Yes. Freeze completely cooled empanadas in a single layer until firm, then transfer to a freezer bag. They’ll keep up to a month. Reheat in a preheated oven (see Storage/Reheating section).
6. How do I prevent the filling from leaking?
Make sure to seal the edges well by crimping or pressing with a fork. Lightly dampening the edge of the dough disc with water before folding can help. Also avoid over-filling—use a moderate amount of filling so there is enough dough to seal properly.
7. Can I make smaller or larger empanadas?
Yes. If you choose to make smaller ones, adjust rolling size and filling accordingly. Bake time may be slightly less for smaller sizes, so keep an eye on them. For larger ones, up the filling a bit and possibly extend bake time by a few minutes.
8. What can I serve with these empanadas?
They’re delicious on their own or served warm with vanilla ice cream, whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar. They also pair nicely with a hot beverage like coffee or tea.
9. Can I skip the egg wash or sugar topping?
Yes. The egg wash gives a golden, glossy finish and helps the sugar adhere. If you skip it, the empanadas will still bake, but the top may be less shiny and won’t have the sparkling sugar crust.
10. What if my dough is sticky and hard to roll?
If the dough feels sticky, lightly flour your work surface and rolling pin. Make sure the dough has rested enough and is not overly warm. If necessary, refrigerate the dough briefly (10-15 minutes) before rolling to make it easier to handle.
Conclusion
These apple pie empanadas bring together the best of both worlds—familiar apple pie flavor in a charming, portable pastry. They’re versatile, crowd-friendly, and enjoyable whether you bake them for a cozy treat or elevate them for a dessert spread. With simple ingredients, warm spices, and the joy of wrapping each one by hand, these empanadas are a delightful creation that’s sure to impress. Enjoy the process—and savour each golden-baked, apple-filled bite!
A hand-held twist on the classic apple pie, these apple pie empanadas feature warmly spiced apples wrapped in tender, golden pastry. Perfect for dessert, brunch, or a cozy snack, they’re easy to make and crowd-pleasing.
Ingredients
3 cups (360 g) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (120 ml) extra-virgin olive oil
½ cup (120 ml) tepid water
3 large sweet or semi-sweet apples (about 680 g), peeled, cored, diced
1 tablespoon extra-virgin olive oil
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
2 teaspoons lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 large egg
1 tablespoon water
Sugar for sprinkling
Instructions
In a mixing bowl, combine flour, sugar, and salt. Add olive oil and water, mixing until a smooth dough forms. Knead briefly until smooth. Cover and rest while preparing filling.
Heat olive oil in a skillet over medium-high heat. Add diced apples, sugar, and cinnamon. Cook 5–10 minutes until apples begin to caramelize. Remove from heat and stir in lemon juice, vanilla, and lemon zest. Let cool.
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Divide dough into 12 equal pieces. Roll each into a 5-inch (12–13 cm) circle on a floured surface. Add apple filling to center.
Fold dough over to form a half-moon and seal edges by crimping with fingers or a fork.
Whisk egg and water together in a small bowl. Brush each empanada with egg wash and sprinkle with sugar. Arrange on baking sheet.
Bake for 25 minutes, or until golden brown. Cool slightly before serving warm or at room temperature.
Notes
Use a mix of apple varieties (e.g., Honeycrisp and Granny Smith) for more depth.
Ensure apple filling is cool before sealing empanadas to prevent soggy dough.
Seal edges tightly to prevent leaks—use water to moisten if needed.
Try drizzling with caramel sauce or serving with vanilla ice cream.
Empanadas can be fried instead of baked for a crispier crust.
