Sweet Apple Cinnamon Empanadas with Vanilla Glaze (the easy empanadas recipe you will make on repeat)

Baked apple cinnamon empanadas with flaky homemade dough and a simple vanilla glaze.

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine Latin American

Servings 10

Mixing bowl a large bowl for the dough; a stand mixer works too, but mixing by hand keeps this easy empanada dough from getting overworked
Pastry cutter or fork for cutting butter into flour; two knives also work in a pinch
Rolling Pin a classic pin is great; a clean wine bottle can work as an alternative
Baking sheet use a rimmed half-sheet pan so the empanadas have room; two smaller pans are fine
Parchment paper prevents sticking and keeps the bottoms from over-browning; a silicone baking mat works too
3 1/2-inch round cutter a biscuit cutter is ideal; a wide drinking glass also works for cutting dough rounds
Medium saucepan for thickening the apple filling; nonstick is helpful, but stainless works if you stir often
Pastry Brush for egg wash; if you do not have one, use a spoon and gently dab the wash on
Wire Rack lets the baked empanadas cool so the bottoms stay crisp; if you skip it, just cool on the pan and expect slightly softer bottoms

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2 1/2 cup all-purpose flour spooned and leveled; substitute 1/2 cup with whole wheat flour for a nuttier crust (it will be slightly less tender)
2 tablespoon granulated sugar just enough to hint that these are dessert empanadas
1 teaspoon kosher salt if using fine salt, reduce to 3/4 teaspoon
1 teaspoon ground cinnamon optional, but it makes the crust smell like a cinnamon cookie
8 tablespoon unsalted butter cold and cubed; for extra flake, freeze for 10 minutes before cutting in
1 large egg helps bind and tenderize the dough
2/3 cup cold milk start with cold; whole milk is best, but 2% works
1 teaspoon vanilla extract optional, but lovely in a sweet empanada dough recipe

3 granny smith apple peeled, cored, and diced small; swap 1 apple for honeycrisp if you want sweeter apple flavor
3 tablespoon unsalted butter for sauteing the apples
1/3 cup light brown sugar packed; dark brown sugar tastes deeper and more caramel-like
1 tablespoon lemon juice keeps the filling bright and helps balance sweetness
1 1/2 teaspoon ground cinnamon use fresh cinnamon for the best aroma
1/4 teaspoon ground nutmeg optional, but it makes the filling taste like apple pie
1 tablespoon cornstarch thickens the juices so the empanadas do not leak
2 tablespoon water mixed with cornstarch to form a slurry
1/4 teaspoon kosher salt tiny amount, big difference

1 large egg beaten with water for egg wash
1 tablespoon water loosens the egg wash so it brushes on smoothly
1 tablespoon turbinado sugar optional for sparkle and crunch; granulated sugar works too

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In a large mixing bowl, whisk together the flour, granulated sugar, salt, and cinnamon. This is your base for homemade empanada dough, and the quick whisk matters because it keeps the sweetness and salt evenly distributed.
Add the cold cubed butter. Use a pastry cutter (or a fork) to cut the butter into the flour until you have pea-size pieces and some smaller sandy bits. Those visible butter pieces are what make the crust flaky instead of bready, so stop before it looks fully uniform.
In a small bowl, whisk the egg, cold milk, and vanilla extract. Pour into the flour mixture and stir with a fork until shaggy. Then switch to your hands and press just until a dough forms. If it feels dry, add 1 tablespoon cold milk; if it feels sticky, dust in 1 tablespoon flour. This is an easy empanadas recipe, not a wrestling match, so do not over-knead.
Form the dough into a flat disk, wrap tightly, and refrigerate for 10 minutes while you cook the filling. Chilling relaxes the gluten (easier rolling) and firms the butter (flakier bake).

Set a medium saucepan over medium heat and melt the butter. Add the diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir well so the apples are glossy and evenly coated.
Cook for 8 minutes, stirring often, until the apples soften and release plenty of juice. You are not making applesauce; you still want small pieces that will feel like apple pie in every bite.
In a small bowl, stir the cornstarch and water into a smooth slurry. Pour it into the pan and cook for 1 minute, stirring constantly, until the filling turns thick and jammy and the liquid looks clear and glossy. This thickening step is the difference between neat empanadas and leaky empanadas.
Scrape the filling onto a plate and spread it out to cool faster. Warm filling melts dough, and melted dough equals sad seams.

Heat the oven to 400 F and line a baking sheet with parchment paper.
Lightly flour your counter. Roll the chilled dough to about 1/8-inch thick. Cut 10 rounds using a 3 1/2-inch cutter. Gather scraps, press together gently (do not knead), and roll once more to cut additional rounds if needed. If the dough ever feels soft, slide it onto a plate and chill for 5 minutes.
Spoon about 1 1/2 tablespoon cooled filling onto the center of each round, leaving a clean border. Too much filling is the fastest way to pop seams.
Fold each round into a half-moon. Press the edges to seal, then crimp with a fork. If the dough feels dry and does not want to stick, lightly brush the edge with water before sealing. Transfer to the prepared baking sheet, spacing them out so heat can circulate.
In a small bowl, beat the egg with 1 tablespoon water. Brush a thin, even coat over each empanada. Sprinkle with turbinado sugar if using. Cut 1 small vent slit on top of each one so steam can escape cleanly.

Bake for 25 minutes, until deep golden brown with crisp edges and slightly darker crimp marks. If your oven runs hot, rotate the pan at the 15-minute mark for even browning.
Cool the empanadas on the baking sheet for 5 minutes, then move to a wire rack. They crisp as they cool, so try to wait a bit before glazing.
Make the glaze: whisk powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle over warm (not piping hot) empanadas for a set glaze, or glaze once fully cooled for a thicker, whiter look.
Serve warm for maximum apple-pie vibes, or room temperature for a neater handheld treat. This apple empanadas recipe is best the day it is baked, but still very snackable on day two.

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