APPLE EMPANADAS

Directions

Dough:

1. In a large bowl, combine flour, sugar and salt. Mix well.

2. Add cold butter cubes and incorporate using a pastry cutter or two forks until mixture looks crumbly.

3. Gradually add cold water, a little at a time, until dough comes together smoothly.

4. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Filling:

1. Melt butter in a pan over medium heat. Add diced apples and cook for about 5 minutes.

2. Add sugar, cinnamon and a splash of Vainilla Molina Clear. Mix well.

3. In a small bowl, mix cornstarch with lemon juice to dissolve it and avoid lumps. Add this mixture to apples to thicken filling. Cook for 2–3 minutes, stirring constantly.

4. Remove from heat and let filling cool.

Assembly:

1. On a lightly floured surface, roll out dough and cut out circles using a round cookie cutter.

2. Place a spoonful of apple filling in center of each circle.

3. Fold dough over to form half-moon shapes and seal edges with a fork.

4. Place empanadas on a baking sheet lined with parchment paper. Brush tops with beaten egg and sprinkle with cinnamon and sugar.

5. Poke a small hole or slit on top of each empanada with a knife or toothpick to allow steam to escape while baking.

6. Bake at 356 °F for 20–25 minutes, or until golden brown.

7. Remove from oven and let cool before serving.