Apple Cinnamon Empanadas

I like making these Apple Cinnamon Empanadas when I want a warm, cozy dessert that fills the kitchen with the comforting aroma of apples and spices. They have a flaky, golden crust with a soft, sweet filling that feels like a handheld apple pie.

Why You’ll Love This Recipe

I love how these empanadas are simple yet incredibly satisfying. The cinnamon-spiced apple filling is rich and comforting, while the crisp pastry adds the perfect texture. I also enjoy how easy they are to make ahead and share with family or friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• empanada dough or pie crust
• apples, peeled and diced
• granulated sugar
• brown sugar
• ground cinnamon
• lemon juice
• butter
• cornstarch
• water
• egg (for egg wash)

Optional:

• powdered sugar
• caramel sauce

Directions

I start by preparing the filling. In a pan over medium heat, I cook the diced apples with butter, granulated sugar, brown sugar, cinnamon, and lemon juice until the apples become soft.

I mix cornstarch with water and stir it into the apple mixture to thicken it. Then I let the filling cool completely before assembling.

I roll out the dough and cut it into circles. I place a spoonful of the apple filling in the center of each piece.

I fold the dough over to form a half-moon shape and press the edges with a fork to seal them tightly.

I brush the tops with egg wash, then bake them in a preheated oven at 375°F (190°C) for about 20–25 minutes until golden brown.

After baking, I let them cool slightly and optionally dust them with powdered sugar or drizzle caramel sauce before serving.

Servings and timing

I usually get about 10–12 empanadas from this recipe.
Preparation time: 20 minutes
Cooking time: 20–25 minutes
Total time: about 40–45 minutes

Variations

I sometimes add raisins or chopped nuts for extra texture. When I want a deeper spice flavor, I include nutmeg or cloves. I also like frying them instead of baking for a crispier, more traditional result.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm them in the oven to keep the crust crisp.

FAQs

Can I use store-bought dough?

Yes, I often use ready-made dough to save time.

What apples are best for this recipe?

I prefer firm apples like Granny Smith or Honeycrisp because they hold their shape well.

Can I freeze the empanadas?

Yes, I freeze them either before or after baking and reheat them in the oven.

Can I fry instead of bake?

Yes, frying gives them a crispier texture and a more traditional feel.

How do I prevent the filling from leaking?

I avoid overfilling and press the edges firmly to seal them well.

Conclusion

I find these Apple Cinnamon Empanadas to be a comforting and delicious treat that’s easy to make and perfect for any occasion. The combination of flaky pastry and spiced apple filling makes them a dessert I always enjoy sharing.

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