Kevin Is Cooking

keviniscooking.com/pumpkin-spice-cinnamon-apple-empanadas

Kevin November 3,
2014

Pulse the flour, sugar and salt in a food processor. Add the butter, pulse a few times to
crumble with flour.

Add the eggs and water and mix until a dough forms.

Remove from processor and on a floured surface knead the dough for a few minutes.

Form dough into 2 balls, flatten into thick discs, wrap with plastic wrap and chill in the
refrigerator for at least 30 minutes.

Peel, core and dice the apples. Place in a bowl, squeeze lemon juice over apples and toss
with flour and pumpkin morsels. Set aside.

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Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet and cut out
round disc shapes for empanadas. I ended up using a saucepan lid for a 6-inch round
because I couldn’t find a ring to use and it worked just fine. I didn’t want to use a 4-inch
as I wanted a nice size empanada.

Place on a rimmed baking sheet lined with Silpat or parchment paper.

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Place the filling on the center of each empanada disc. It’s easy to overstuff and tear the
dough so be careful. I used a 1/2 cup scoop.

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Wet the rim of the empanada disc with a finger dipped in water to act as glue when you
fold the disc in half. This seals the edges. Press the dough with your fingers and use a
fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before
baking.

When ready to bake these brush the empanadas with egg wash, sprinkle sugar and
cinnamon on top.

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Bake the empanadas for 20 minutes or when they are golden.

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The were a perfect handheld dessert after a spicy dinner of Molé and the sweet and tart
combination of the pumpkin spiced morsels and Granny Smith apples hit the spot.

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Pumpkin Spice Cinnamon Apple Empanadas
These Cinnamon Apple Empanadas have diced Granny Smith apples, Nestlé Toll House
Pumpkin Spice morsels all wrapped inside buttery, flakey empanada dough to create the
perfect, handheld dessert. Prep time includes refrigerating the dough. I used a 6-inch
ring to make the empanadas to make 12 total.

4.34 from 3 votes

Print Pin Rate
Course: Dessert
Cuisine: Mexican, Tex Mex
Keyword: apple empanadas, pumpkin spice empanadas, sweet empanadas
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 385kcal
Author: Kevin Is Cooking
3 cups all-purpose flour
1/4 cup sugar
Pinch of salt
16 tbsp butter cut into 16 pieces
2 eggs
3 tbsp of cold water
2 large granny smith apples peeled and diced
1 lemon
2 tbsp flour
1 cup Nestlé Toll House Pumpkin Spice morsels
1 egg beaten (for egg wash)
Dash of cinnamon
Sparkling Sugar Sprinkles

Pulse the flour, sugar and salt in a food processor. Add the butter, eggs and water
until a dough forms.

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 Remove from processor and on a floured surface knead the dough for a few
minutes. Form dough into 2 balls, flatten into thick discs, wrap with plastic wrap
and chill in the refrigerator for at least 30 minutes.
Peel, core and dice the apples. Place in a bowl, squeeze lemon juice over apples
and toss with flour and pumpkin morsels. Set aside.
Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet and
cut out round disc shapes for empanadas. Place on a rimmed baking sheet lined
with Silpat or parchment paper.
Place the filling on the center of each empanada disc. It's easy to overstuff and tear
the dough so be careful. I used a 1/4 cup scoop.
Wet the rim of the empanada disc with a finger dipped in water to act as glue when
you fold the disc in half. This seals the edges. Press the dough with your fingers
and use a fork to crimp edges together. Refrigerate the empanadas for at least 30
minutes before baking.
Brush the empanadas with egg wash, sprinkle sugar on top. Bake the empanadas
for 20 minutes or when they are golden.

Nutrition
Calories: 385kcal | Carbohydrates: 42g | Protein: 5g | Fat: 21g | Saturated Fat: 13g |
Cholesterol: 84mg | Sodium: 165mg | Potassium: 140mg | Fiber: 1g | Sugar: 16g |
Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 49mg | Iron: 1.8mg

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