• Servings: 6
  • For the apple filling:
  • 4 Rome or Gala apples
  • cup raisins
  • cup rum or port wine
  • Juice and zest of 1 lemon
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh ground cinnamon
  • teaspoon fresh ground nutmeg
  • cup white sugar, plus more for sprinkling
  • cup brown sugar
  • For the empanada dough:
  • 1 cups all purpose flour, plus extra for dusting
  • teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons chilled unsalted butter (one stick cut into small pieces)
  • 2-4 tablespoons ice water, plus extra if needed
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • [ Note: For an even easier dessert, you can buy frozen empanada discs in many supermarkets or Latin markets. They have paper separators, and when defrosted, are ready to fill and bake.]


Serve Warm, These Are Great With Ice Cream Also.

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