BAKED APPLE EMPANADAS

Baked Apple Empanadas are the perfect dessert for the fall and winter seasons! They’re portable, delicious and super addicting.

Artichoke
Persimmon
Carrot

Since these are dessert empanadas, I made a pastry dough that’s buttery, flaky, slightly sweet and super addicting.

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Ingredients

- honeycrisp apples - Mexican piloncillo - lemon juice - vanilla extract - ground cinnamon - ground cloves

Add all ingredients into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are super tender and have soaked up a lot of the sugar and liquid.

Artichoke
Radish
Persimmon
Carrot

instructions

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Chili
Onion
Veggies

Transfer cooked apples into a bowl and set aside to cool down.

For the dough In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms.

Artichoke
Radish
Persimmon
Carrot
Lined Circle

MORE MEXICAN RECIPES 

Tomatoes
Chili
Onion
Veggies

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