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Instructions:
Make the dough:
In a large bowl, combine 420g flour, 50g sugar, 8g vanilla sugar and a pinch of salt. Mix well.
In a separate bowl, whisk together 2 eggs and 50ml sunflower oil. Add this to the flour mixture and mix until it forms a dough. Add 10g yeast and mix gently until smooth. Wrap in cling film and refrigerate for 20 minutes.
Make the apple filling:
In a skillet over medium heat, melt 1 tablespoon butter.
Add the diced apples and sprinkle with 2 tablespoons sugar. Cook, stirring occasionally, until the apples are softened and caramelized, about 5 minutes.
Remove from heat and stir in 1 tablespoon jam. Let cool slightly.
Assemble the empanadas:
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.
Using a round cutter or glass, cut out circles of dough (about 4 inches in diameter).
Place a tablespoon of apple filling in the center of each circle.
Fold the dough over to form a crescent and seal the edges with a fork. Bake the empanadas
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