Cozy Baked Apple Empanadas (Easy + So Good)

En mi casa, la palabra empanadas siempre reúne a la familia. Usually we go savory—cheese, beef, chicken, longaniza—but every now and then, I crave a sweet bite that feels like fall in the Dominican diaspora: warm apples, cinnamon, a little vanilla, all tucked into a flaky pocket. Think of these apple empanadas as the cozy cousin of apple pie. Perfect for school bake sales, coffee with friends, or a Sunday merienda after church.

If you’re an empanada lover, check out my Easy Chicken Parmesan Empanadas or Pepperoni Pizza Empanadas for savory inspo, and keep the dessert vibes going with Coconut Flan or buttery Mantecaditos.

Step-by-Step Instructions

Preheat the oven to 450°F (232°C) and line two large baking sheets with parchment. In a small pot over medium-high heat, combine the peeled, diced apples with lime juice, brown sugar, cinnamon, nutmeg, vanilla, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and most of the juices have reduced, about 15–20 minutes. Sprinkle in the cornstarch, stir to thicken (30–60 seconds), then transfer the filling to a bowl and let it cool completely—this helps the empanadas seal well.

Lightly flour your work surface. Unroll both pie crusts, stack them, and roll to about ¼ inch (6 mm) thick. Use a 6-inch (15 cm) round cutter (or a small bowl) to cut 4 circles; gather and re-roll scraps to cut 2 more circles. Place about 1 tablespoon of cooled apple filling in the center of each round. Brush the edges with beaten egg, fold the dough over to form a half-moon, and seal firmly by pressing with a fork (or pinch to crimp). Arrange on the prepared sheets.

Use a small knife to cut 2–3 tiny slits on top of each empanada to vent steam. Brush the tops with egg wash and sprinkle with turbinado sugar. Bake until golden, 10–12 minutes. Let cool a few minutes before serving so the syrupy filling can set.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a drizzle of dulce de leche, or lightly sweetened whipped cream. I love these with a cafecito or hot chocolate. 

Planning a spread? Pair with Coconut Flan for a creamy contrast or add a savory bite like Easy Chicken Parmesan Empanadas on the side for balance.

Storage Tips

• Room Temp: Keep in an airtight container up to 1 day.
• Refrigerate: Up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 6–8 minutes to re-crisp.
• Freeze (unbaked or baked): Freeze on a tray until solid, then store up to 2 months. Bake from frozen at 400°F (205°C) until golden (add a few minutes), or reheat baked ones at 350°F (175°C).

Recipe Tips

• Apple swaps: Rave® apples are fantastic here, but Honeycrisp, Gala, or Granny Smith also work. For a tart-sweet balance, mix two varieties.
• Seal it well: Cool filling = better seal. If any edges resist, dab a bit more egg wash and crimp again.
• Spice it up: Add a pinch of ground cloves or allspice for a deeper fall flavor.
• Air fryer option: Brush with egg, sprinkle sugar, and air fry at 375°F (190°C) for 8–10 minutes, working in batches.
• Dough: Pie dough keeps things simple; if you have homemade empanada discs, use those and follow the same steps

Apple Empanadas

Author: Vanessa

Flaky, golden empanadas filled with cinnamon-spiced apple filling—like handheld apple pie, ready in about 45 minutes.

4.63 from 27 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 487 kcal

Ingredients

  

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• ▢ For the Filling
• ▢ 4 large Rave® apples peeled and diced (about 4 cups / 600–700 g)
• ▢ 1 tablespoon 15 ml lime juice
• ▢ ½ cup 110 g packed brown sugar
• ▢ ½ teaspoon 1.5 g ground cinnamon
• ▢ ¼ teaspoon 0.5 g ground nutmeg
• ▢ 1 teaspoon 5 ml vanilla extract
• ▢ 1 tablespoon 8 g cornstarch
• ▢ Pinch of salt about 0.5 g
• ▢ For the Empanadas
• ▢ 1 pack refrigerated pie dough 2 crusts (about 14 oz / 400 g)
• ▢ 1 large egg 50 g, beaten (for egg wash)
• ▢ Turbinado sugar for sprinkling (optional)

Instructions

 

• Make the filling: Heat oven to 450°F (232°C). In a small pot, combine apples, lime juice, brown sugar, cinnamon, nutmeg, vanilla, and salt. Cook over medium-high heat, stirring occasionally, until the apples are tender and most liquid has reduced, 15–20 minutes. Stir in cornstarch and cook 30–60 seconds to thicken. Transfer to a bowl and cool completely.
• Form the rounds: On a lightly floured surface, stack the two pie crusts and roll to ¼ inch (6 mm) thick. Cut four 6-inch (15 cm) circles; re-roll scraps to cut two more.
• Fill & seal: Place 1 tablespoon filling in the center of each round. Brush edges with egg wash, fold into half-moons, and crimp with a fork (or pinch) to seal well. Transfer to parchment-lined baking sheets.
• Bake: Cut 2–3 small slits on top of each empanada. Brush with egg wash; sprinkle with turbinado sugar. Bake until golden, 10–12 minutes. Cool a few minutes before serving.

Notes

• Cool filling before assembling to prevent leaks.
• Vent slits help release steam and keep empanadas from bursting.
• For extra shine, brush a second light coat of egg wash halfway through baking.
• Freeze unbaked empanadas for later; bake from frozen at 400°F (205°C) until golden.

Nutrition

Calories: 487kcalCarbohydrates: 72gProtein: 6gFat: 20gSaturated Fat: 6gCholesterol: 27mgSodium: 317mgPotassium: 235mgFiber: 5gSugar: 31gVitamin A: 105IUVitamin C: 6mgCalcium: 41mgIron: 2mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordapple empanadas, empanadas with apples, sweet empanada recipe

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