Baked Apple Empanadas
The first time I made these Baked Apple Empanadas, the aroma alone transported me straight into autumn. The scent of warm cinnamon, sweet apples, and golden pastry took over my kitchen in the most magical way. I couldn’t resist tasting one while it was still warm from the oven, and that first bite? Absolute heaven. The crust was flaky and buttery, and the spiced apple filling was soft, sweet, and just the right amount of tart.
I grew up watching my grandmother make empanadas from scratch. She never needed a recipe; she worked by feel, taste, and memory. These apple empanadas are a tribute to those moments—a mix of nostalgic warmth and my own twist of baking them instead of frying. They’re easier, less messy, and still taste like they were made with love.
Now, these little hand pies are my go-to for family gatherings, brunches, and cozy nights in. They’re simple to put together, but they never fail to impress. Whether served on their own or with a scoop of vanilla ice cream, these empanadas always steal the show.
Why You’ll Love This Baked Apple Empanadas Recipe
This recipe delivers all the flavors of a classic apple pie in a charming handheld form. The flaky crust bakes to a perfect golden crisp, encasing a gooey apple filling seasoned with cinnamon, nutmeg, and brown sugar. They’re less fussy than a full pie and ideal for sharing or packing for a picnic.
These empanadas also make for a healthier dessert alternative since they’re baked instead of fried. Plus, you can make them in advance, freeze them, and bake whenever you need a warm, comforting treat. If you love nostalgic desserts like Irresistible Pecan Pie Bites or crowd-pleasers like Cinnamon Donut Bread, then you absolutely need to try these.
How to Make the Baked Apple Empanadas Recipe
Step 1: Make the Apple Filling
Start by peeling, coring, and dicing about 3 medium apples. Add them to a saucepan with a splash of lemon juice, ¼ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Cook over medium heat until the apples are tender and the mixture thickens slightly, about 10 minutes. Set aside to cool.
Step 2: Prepare the Dough
You can use homemade or store-bought pie crust. If you’re using homemade, roll it out on a floured surface to about ⅛ inch thickness. Use a round cutter (about 4-5 inches) to cut out circles. Re-roll scraps as needed.
Step 3: Assemble the Empanadas
Spoon a small amount of cooled apple filling into the center of each dough circle. Fold in half to create a half-moon shape, pressing the edges with a fork to seal. Cut a small slit or poke a hole in the top to allow steam to escape.
Step 4: Bake
Place the empanadas on a parchment-lined baking sheet. Brush the tops with a beaten egg for that golden color. Bake at 375°F (190°C) for 20-25 minutes, or until the crust is golden and crisp.
Recipe Variations and Possible Substitutions
If you want a richer filling, mix in some caramel bits or raisins with the apple mixture. For a twist, try using pears instead of apples, or blend both for a unique flavor.
To make these vegan, use a dairy-free crust and substitute the egg wash with a mix of maple syrup and plant-based milk. You can also add a bit of chopped nuts, like pecans or walnuts, for a satisfying crunch.
If you’re short on time, store-bought pie crust works wonderfully. And if you’re looking to spice things up, a dash of cardamom or a drizzle of honey in the filling brings a lovely complexity to the flavor.
Serving and Pairing Suggestions
Baked Apple Empanadas are a joy to serve, whether warm or at room temperature. When I’m going for that extra wow-factor, I serve them slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of the cold cream and warm, spiced apple filling is simply divine. You can also sprinkle a touch of powdered sugar over the top just before serving for a bakery-style finish.
These hand pies also pair beautifully with a warm mug of spiced tea, mulled cider, or a latte. They make a cozy dessert after a hearty meal or an indulgent treat for a weekend brunch. If you’re hosting a gathering, set them out with other seasonal favorites for a stunning dessert table.
Storage and Reheating Tips
Once baked and cooled, store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate them and they’ll keep for up to 5 days. You can also freeze the baked empanadas: just wrap them tightly in foil and place them in a freezer bag for up to 3 months.
To reheat, pop them in a 350°F (175°C) oven for about 10 minutes until warmed through. Avoid microwaving if you want to preserve that golden, crisp texture of the crust.
Frequently Asked Questions
How do I prevent the filling from leaking out?
Make sure not to overfill the dough and seal the edges well using a fork. Also, chill the empanadas for 10 minutes before baking to help them hold their shape.
Can I make these ahead of time?
Yes! You can prepare the empanadas and refrigerate them unbaked for up to 24 hours. Alternatively, freeze them and bake directly from frozen, adding a few extra minutes to the baking time.
What apples work best for the filling?
I prefer using a mix of Granny Smith and Honeycrisp apples. The tartness of Granny Smith balances perfectly with the sweetness of the Honeycrisp.
Can I make these gluten-free?
Absolutely. Just substitute with a reliable gluten-free pie crust or make your own with a gluten-free flour blend.
What if I don’t have a round cutter?
You can use an upside-down glass or small bowl to cut the dough into circles. Just aim for 4 to 5 inches in diameter for the best results.
Related Recipe You’ll Like
If Baked Apple Empanadas are your thing, then you’ll definitely enjoy trying Sopapilla Cheesecake Bars. They’re creamy, sweet, and come with that irresistible cinnamon-sugar topping that echoes the spiced charm of our apple filling. Another delicious dessert worth exploring is the Irresistible Funnel Cake Bites – they’re fun to make and even more fun to eat, especially when you want a carnival-style treat at home.
And for something fruity yet indulgent, don’t miss out on the Raspberry Crescent Rolls – a fast and flavorful option that adds a tangy twist to your dessert game. Whether you’re in the mood for baked, fried, or filled with creamy cheese, there’s something to satisfy every craving.
Save and Share This Recipe for Later
Don’t forget to pin this recipe for Baked Apple Empanadas to your favorite Pinterest board! It’s perfect for fall baking inspiration or your holiday dessert planning. If you loved the recipe, be sure to share it with friends and family—on Facebook, Instagram, or just send the link via text. Trust me, everyone will thank you for introducing them to these little pockets of joy!
Baked Apple Empanadas
Baked Apple Empanadas are flaky, handheld pastry pockets filled with a cozy mixture of diced apples, cinnamon, brown sugar, and nutmeg. These oven-baked treats are a healthier twist on traditional fried empanadas, yet just as satisfying. With a golden crust that crackles on the outside and a sweet, spiced apple filling inside, they deliver comforting flavor in every bite. Perfect for fall baking, holiday desserts, or as an on-the-go sweet snack, this recipe is easy to make with either homemade or store-bought pie crust. Ideal for gatherings or a family treat, these empanadas are a warm, nostalgic dessert that never disappoints.
Ingredients
- 3 medium apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 package of pie crust (or homemade equivalent)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine diced apples, lemon juice, brown sugar, cinnamon, nutmeg, and salt.
- Cook over medium heat for 8-10 minutes until apples are tender and mixture thickens. Let it cool.
- Roll out pie crust to ⅛-inch thickness and cut into 4-5 inch circles.
- Place a spoonful of apple filling in the center of each dough circle.
- Fold the dough over to form a half-moon shape and seal the edges with a fork.
- Cut a small slit on top of each empanada to allow steam to escape.
- Brush each empanada with beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a richer filling, add caramel bits, raisins, or chopped nuts.
- Vegan option: use a dairy-free crust and plant milk-maple syrup wash.
- These empanadas can be frozen after baking; reheat in the oven for best texture.
- Pairs well with vanilla ice cream, whipped cream, or a sprinkle of powdered sugar.
- Store in an airtight container for up to 2 days at room temperature or 5 days refrigerated.
