Apple Empanadas With Cinnamon Filling — Oven Baked

Apple empanadas have a flaky, golden crust and a warm cinnamon apple filling that tastes like mini apple pies you can hold in your hand. These baked apple hand pies work well for fall baking, holiday dessert trays, or make-ahead snacks because they stay crisp and travel easily.

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 6 to 8 tablespoons ice water

For the Apple Filling

• 3 medium apples, peeled and diced small
  Firm apples like Honeycrisp or Granny Smith hold their shape best.
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For Assembly

• 1 egg
• 1 tablespoon water
• Coarse sugar for topping (optional)

How To Make It

1. In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized butter pieces still visible. Drizzle in the ice water one tablespoon at a time until the dough holds together when squeezed.

2. Divide the dough into two discs and wrap them tightly. Chill for at least 30 minutes so the butter firms up again. A cold dough creates the flaky layers that make apple empanadas crisp instead of dense.

3. While the dough chills, melt the tablespoon of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 6 to 8 minutes, stirring often, until the apples soften slightly and the juices turn glossy.

4. Stir the cornstarch with one tablespoon of water, then mix it into the apple filling. Continue cooking for another minute until the filling thickens enough to leave a trail when you drag a spoon through the pan. Remove from the heat and stir in the vanilla. Let the filling cool completely before assembling.

5. Roll the chilled dough on a lightly floured surface until it is about 1/8-inch thick. Cut out circles roughly 5 inches wide using a bowl or cutter. Spoon 1 to 2 tablespoons of filling onto one half of each circle, leaving a small border around the edge.

6. Fold the dough over the filling and press the edges closed with a fork. If the dough starts to soften or stick, chill the shaped empanadas for 10 minutes before baking. Brush the tops with egg wash and sprinkle with coarse sugar if using.

7. Cut a tiny vent in the top of each empanada so steam can escape. Bake at 375°F for 22 to 27 minutes until the crust turns deep golden brown and the edges look crisp.

8. Cool the cinnamon apple empanadas on the baking sheet for 10 minutes before serving. The filling will thicken slightly as they cool, making them easier to eat without leaking.

Why This Works

The key to flaky baked apple hand pies is keeping the dough cold from start to finish. Small pieces of butter melt during baking and create steam pockets that separate the layers of dough.

Cooking the filling before baking also helps prevent soggy bottoms. Apples release a surprising amount of liquid, and thickening the mixture on the stove keeps the inside soft without soaking the crust.

Many bakers use the same technique for other fruit-filled hand pies, especially when working with juicy fillings.

Tips

• Dice the apples into small, even pieces so they soften at the same rate and fit neatly inside the dough.
• If the edges will not seal, brush a little water around the border before pressing with a fork.
• A common tip is to chill the assembled empanadas for 10 to 15 minutes before baking for a sharper shape and flakier crust.
• If the filling leaks during baking, next time use slightly less filling and avoid overfilling the center.
• For extra crunch, sprinkle cinnamon sugar on top before baking.

Variations

For caramel-style apple empanadas, add 2 tablespoons of dulce de leche inside each pastry before sealing.

You can also swap the cinnamon for apple pie spice or add a pinch of cardamom for a warmer flavor. Some home bakers use ideas similar to these apple pie cookie fillings when making smaller dessert pastries.

If you want a quicker shortcut version, store-bought pie dough works well. The texture will be slightly less flaky, but it still creates crisp, portable apple hand pies.

FAQ

Can apple empanadas be made ahead?

Yes. The dough can be refrigerated for up to 2 days before assembling. You can also fully shape the empanadas and keep them chilled until ready to bake.

Can you freeze baked apple empanadas?

Baked apple empanadas freeze well for up to 2 months. Let them cool completely, then store in an airtight container. Reheat in a 350°F oven until warmed through and crisp again.

What are the best apples for apple empanadas?

Firm apples that balance sweet and tart flavors work best. Honeycrisp, Granny Smith, Braeburn, and Pink Lady apples all hold their shape during baking without turning mushy.

Why did my empanadas open while baking?

This usually happens when the edges are not sealed tightly enough or the filling is too wet. Press the edges firmly with a fork and avoid overfilling each pastry.

Can I air fry these instead of baking?

Yes. Air fry at 350°F for about 10 to 14 minutes until the crust is golden and crisp. Many home cooks find that chilling the pastries first helps them keep their shape in the air fryer.