Apple Empanadas

 

Apple Empanadas

Ingredients: 

3 cups of unbleached flour

2 sticks salted butter

Pinch of salt

1 cup evaporated milk

½ cup of pure cane sugar - 2 tablespoons

¼ cup of brown sugar 

3 honey crisp apples, peeled and sliced

3 granny smith apples, peeled and sliced

1 rounded tablespoon unbleached flour

1 teaspoon apple pie spice

Zest of one lemon and juice of ½ 

Directions: 

Peel and slice apples and put into a medium to large saucepan.  Add cane sugar and brown sugar, along with apple pie spice, lemon zest and lemon juice.  Cook covered on medium heat for about 20 minutes. After 20 minutes, remove the lid and add flour a little at a time, stirring constantly. The mixture will thicken, continue to cook for 2 minutes. Place apple mixture on a baking sheet to cool while you prepare the dough.  

In a large bowl, add flour, salt, sugar and mix.  Now add sticks of butter in small tablespoon cubes.  Mix until the butter is completely incorporated and feels like sand. Pour the milk in a little at a time until completely incorporated.  Knead the dough until it is very smooth.  Cut the dough in half, wrap each part in plastic wrap and store in the refrigerator for a half hour.  At this point turn the oven on to preheat to 350 degrees. 

Pull the dough one half of the dough out of the refrigerator at a time.  Cut dough into six pieces and make into balls.  Roll each ball out to about 4 inches in diameter.  Place 2 tablespoons of apple mixture in the middle of the dough, and fold over.  Press the edges so that the empanada is sealed.  Once they have all been assembled, put onto a baking sheet lined with parchment paper, brush with an egg wash and cut 3 slits at the top of the empanada. Bake at 350 for 20 - 30 minutes.  Start checking them after 20 minutes.  They should be golden brown on top.