Apple Sauce Empanadas Recipes

BAKED APPLE EMPANADAS

Steps:

• Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
• Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
• Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
• Arrange empanadas on the prepared baking sheet.
• Bake in the preheated oven until dough is golden, about 15 minutes.

APPLE EMPANADAS WITH ALMOND PASTRY CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
• On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
• On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
• Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
• In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
• In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
• Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.

APPLE EMPANADAS

Steps:

• Pastry:.
• In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter.
• Apple filling:.
• In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens.
• Assembly and cooking:.
• Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal.
• Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels.
• Sprinkle tops of empanadas with cinnamon and sugar mixture.

TACO BELL STYLE CARAMEL APPLE EMPANADAS

Steps:

• Thaw apples in microwave at half power 6 to 7 minutes; let stand 3 minutes. Stir together apples and flour.
• Melt 1/4 cup butter in a medium skillet over medium heat; add apple mixture, brown sugar, and allspice. Cook, stirring constantly for 4 minutes or until thickened. Remove from heat. Coarsely mash apple mixture, and set aside.
• Stir together baking mix and 1 cup whipping cream with a fork until moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
• Roll dough to 1/2-inch thickness. Cut into 12 (5-inch) squares.
• Divide apple mixture into 12 servings and place 1 serving in center of each square. Fold 1 side of square over, pressing edges with a fork to seal. Place on a lightly greased baking sheet. Brush tops evenly with 2 tablespoons melted butter.
• Bake at 400F for 18 to 20 minutes or until golden brown. Serve immediately.