06/12/2026
Decided to give apple empanadas a shot, because who doesn't love a good pastry pocket? I snagged some Saltena empanada dough from the store and went rogue with my own filling.
Here's the deal: toss eight diced granny Smith apples (peeled), 2 tablespoons of lemon juice, half a cup of brown sugar, 1 teaspoon of Mexican vanilla extract, 2 tablespoons of butter (because everything's better with butter), 1 teaspoon of Mexican ground cinnamon, half a teaspoon of salt, and 1.5 tablespoons of cornstarch into a pot. Add the cornstarch towards the end, unless you enjoy scraping burnt bits off your pan.
Simmer until those apples are tender. Spoon the mix onto the dough, fold it over, and crimp those edges with a fork - easy peasy. For that pro look, shape into circles by bringing the ends together and pinching the dough (it's like a pastry party!).
Place them on a baking sheet lined with parchment, brush with milk, sprinkle with Mexican cinnamon and sugar, and bake at 375 degrees F for 20-25 minutes.
