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apple empanadas on a plate
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4.84 from 6 votes

Apple Empanadas

These delicious apple empanadas are a sweet take on one of my favorite Latin recipes and make for a great dessert or sweet treat that your family and friends will love!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 487kcal
Author: Vanessa


For the Filling

  • 4 large Rave® apples, peeled and diced
  • 1 tablespoon lime juice
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • Pinch of salt

For the Empanadas

  • 1 pack (2 crusts) refrigerated pie dough
  • 1 egg, for egg wash
  • Turbinado sugar


  • Preheat oven to 450 degrees F.
  • Add Rave® apples, lime juice, sugar, cinnamon, nutmeg and vanilla into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes. Transfer cooked apples into a bowl and set aside to cool down.
  • Place pastry dough on a flat lightly floured surface, stack pie crusts and roll out to a ¼-inch thick. Using a small bowl or a 6” round cutter, cut out 4 circles. Re-roll scraps to cut out two additional rounds.
  • Add about 1 tablespoons of the apple filling onto the center of each dough round. Brush egg around edges of each round. Fold one side over and press the edges together using a fork until the empanada is fully sealed. You can also press the edges together by pinching the sides together using your index finger. Make sure that the empanadas are sealed.
  • Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
  • Cut a small slit or poke a few holes on the top of each empanada to let some of the steam out while baking. Brush the tops of the empanadas with the egg wash and sprinkle with turbinado sugar. Bake for 10-12 minutes, until the pastry is golden.


  • Don't cook the apples on too high a heat or they will stick to the bottom of the pan.
  • Let the apple mixture cool before placing it into the empanada dough.
  • Make a slit on the top of each empanada so that the steam can escape. If you don't do this they can burst during baking.
  • Cook the empanadas on parchment for easy removal.


Calories: 487kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 317mg | Potassium: 235mg | Fiber: 5g | Sugar: 31g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg