Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.