‹ Michigan Apple Recipes

Michigan Apple Empanadas

These homemade Michigan Apple Empanadas feature a buttery, flaky pastry filled with tender apples, brown sugar and warm cinnamon. Baked until golden brown, they make a delicious fall dessert or sweet treat.

Recommended Apple Varieties: 

Gala, Ginger Gold

INGREDIENTS:

For the Apple Empanada Dough:

  •  2 1/2 cups all-purpose flour
  •  2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 10 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/3 cup ice-cold water
  • 1 tablespoon apple cider vinegar

For the Michigan Apple Filling:

  • 4 cups Michigan Apples (mix of Ginger Golds & Galas), peeled, cored and diced
  • 2 tablespoons unsalted butter
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 tablespoon water

For Baking:

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon granulated or coarse sugar
  • 1 teaspoon cinnamon
Serving Size:

Makes 12 apple empandas

INSTRUCTIONS:
  1. To make the dough, combine flour, sugar, salt and baking powder in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  2. Whisk together egg, ice-cold water and apple cider vinegar. Add to the flour mixture and stir just until a dough forms. Shape dough into a disc, wrap and refrigerate for at least 30 minutes.
  3. To make the filling, melt butter in a skillet over medium heat. Add Michigan Apples, brown sugar, cinnamon, clove, nutmeg and salt. Cook for 5 to 7 minutes, stirring occasionally, until apples begin to soften.
  4. Stir in lemon juice and vanilla. Combine cornstarch and water in a small bowl, then stir into the apple mixture. Cook for 1 to 2 minutes, until the filling has thickened. Remove from heat and cool completely.
  5. Preheat oven to 400°F and line a baking sheet with parchment paper.
  6. Divide chilled dough into 12 equal pieces and shape each into a ball. Flatten each piece into approximately a 5-inch circle, about 1/8-inch thick, using a tortilla press or rolling pin. If using a tortilla press, place the dough between two sheets of wax paper before pressing. If using a rolling pin, lightly flour both the work surface and rolling pin to prevent sticking.
  7. Spoon approximately 2 tablespoons of Michigan Apple filling onto one half of each dough circle, leaving space around the edge – do not overfill. Fold dough over the filling to form a half-moon and press edges together. Crimp with a fork to seal.
  8. Whisk egg with 1 tablespoon water. Brush each empanada with egg wash, cut a small vent in the top and sprinkle lightly with sugar and cinnamon.
  9. Bake for 20 to 22 minutes, or until empanadas are golden brown. Allow to cool on pan slightly before serving.
  10. For an extra burst of Michigan Apple flavor, make the Michigan Apple Juice Dipping Sauce to serve alongside the warm apple empanadas.
Michigan Apple Empanadas