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Apple Empanada

Apple Empanada is a Spanish traditional dessert, using the classical empanada (stuffed bread or other pastry) together with the delicious aroma of apples. The name 'empanada' actually comes for its specific form, which is wrapped or coated. Try this recipe and discover one of Spain’s most favorite desserts!


Presumably created during the historical period when Spain was suppressed by Arabic occupation of the Iberian Peninsula, Empanada has a long and disputed history, but a sure, certain present status. Loved by the Spanish, it is such a popular dish that it is now part of many other traditional cuisines, each adapting it to its characteristics by using various fillings. Empanada can be found, besides Spain, also in Argentina, Mexico, Bolivia, Jamaica, Brazil, Costa Rica, Chile, United States or Haiti.

Empanadas can be filled with a wide range of ingredients: spinach,meat, pork loin, a large variety of fish (tuna, sardines), onion, eggs, olives, raisins, potatoes, milk-soaked rice, cheese, seafood, fruits. Boiled, baked or fried, Empanadas enjoy international success. One sweet treat from this delicious family is the apple Empanada, a recipe we are just about to discover.

Ingredients

Dough
  • 1 egg
  • 1 tsp of sugar
  • a pinch of salt
  • 2 tsp of active dry yeast
  • 1/2 cup of whole milk, heated to lukewarm (100F degrees)
  • 2 tbsp of unsalted butter, at room temperature
  • 2 1/2 cups of all-purpose flour, plus extra for dusting


  • Filling
  • olive oil for preparing the pan
  • 5 tart apples
  • 5 tbsp of sugar
  • 3 tbsp of apricot jam
  • 1 egg, lightly beaten

  • Preparation

    PreparationTake a large bowl and blend in it the eggs, the sugar and the salt until they are well blended. On another bowl, dissolve the yeast in some warm milk and wait for 5 minutes, until the mixture becomes foamy. Now pour the yeast with the butter over the egg mixture and mix well. Add half of the flour and mix until it’s perfectly incorporated, and then pour some flour, a little at a time, continuing to mix. Use a large wooden spatula for this. When to dough becomes difficult to mix, pour it onto a floured surface and continue mixing, until well blended. Leave the dough in a large bowl to rest for an hour and a half, until it has doubled its size.

    Preheat the oven at 450F degrees, and brush a baking pan with olive oil. Take the dough and separate it into two different pieces, one larger than the other and use a rolling pin to roll out the dough pieces. Add the larger portion (1/4 inch thick) in the baking pan and use the fingers to press the dough over the bottom and up the sides of the pan. Add a layer of apples, applied evenly on the dough layer, sprinkle them with sugar and add the apricot jam. It’s now time to add the second layer of the dough, the smaller one. Use your hands to press the margins both of the top and the bottom dough, sealing them together; make sure they are well sealed. Any excess dough should be trimmed and use a fork to pierce the top of the dough. Do that more than once, it will allow steam to be released during cooking. The last step is to brush the top with the beaten egg; it is now ready to go into the oven. Bake the empanada for half an hour, until it reaches a brownish color. When ready, set aside to cool in the pan. Serve warm or hot.



    Tags: spanish recipe, spanish recipes, spanish meal, dessert, dessert recipe, dessert recipes, dessert, apple pie, empanada, empanadas


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