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.