Tuesday, October 25, 2011

Empanaditas de manzana

I wanted to make good to someone very especial to me, with something that she had been craving apple pie! and in the middle of starting my jurney to apple pie land I thought what about if I can make something like apple pie but not quite as big!? So I wander around the house while doing my shores I keep thinking on how to? how to? and then I remember this guy that used to sell empanaditas back home (Guatemala) every day like at 5 pm. Just when it wasn't time for dinner yet but you were starting to get hungry the sun was sleeping away and the dark started to set in the horizon when you walk the streets you can see all the old people sitting in their porch seeping on coffee and the ladies catching up on the gossip of the day just in time you can see this guy on a bicycle with a huge basket covered with fabric attached to the front and he used to say really loud "Empanaditas, quieren sus empanaditas de leche de pina y pan de coco" turnovers, Do you want turnovers with milk, pineapple and I have coconut bread too! ( google translate is telling me that turnover is the word for empanaditas so thank you google) people especially the kids will buy all the time.  So then it hit me empanaditas de manzana! And this is my plan:

Start with.

1 large or 2 medium Gala apples
1 tsp of lemon juice
4 tbsp Unsalted butter
4 tbsp sugar
3 tbsp raisins
a hand full of walnuts crushed to small pieces
a box of frozen puff pastry
flour for dusting

pre-heat the oven at 375 dg.
On a pan melt the butter on low-medium heat try not to burn it, peel and take the center out of the apple slice it real thin if you leave it chunky the empanadita will look lumpy, add the lemon to the sliced apple and mix to cover all, add the apples to the alredy melted butter also add the sugar, walnuts raise the heat to medium-high and stir for about 5 min until you see that the apples are very tender and the sugar has disolved add the raisin at last and stir for another minute or two, take of the heat and set a side to cool down, (don't let cool completely or the syrup will get hard)
On a floured surface roll the dough to get a thinner layer cut 5 round of each pastry sheet with a round pastry cutter add the apple mixture and with a fork pinch the edges to seal, poke the empanada with the fork to create a vent, repeat with the rest of apple mixture and pastry dough.  put parchment paper on a baking tray arrange all the empanaditas and then dip your pastry brush in the left over syrup in the pan and gently brush each empanadita bake for 30 min for a golden crust sprinkle with confectioner sugar and serve! you may companion them with hot milk.


  1. Came here via Miss Whistle - scrumptious recipe and can't wait to try it!

  2. wow... a new recipe of empanada... thanks for sharing