As September slips through a lot faster than I want to admit, I start craving all the fall flavors. I stand in my kitchen door sipping coffee and watching the fog this morning and day dreaming of all the apple recipes I want to accomplish this weekend. Will I have enough time? Probably not. I never do. We are planning on visiting the apple orchard tomorrow, most likely I will be making my favorite Buttery Apple Cake right away, and start working on some other ideas.
Last Sunday we were out and about, running errands, enjoying a gorgeous day. We happened to drive by Jerry’s Apples farm, in Sun Prairie. I couldn’t help but stop and grab a bag of freshly picked apples. My kids prefer tart apples, I figured they’ll eat them as snacks, but I had something else in mind. Making them a delicious sweet and tart empanada for breakfast. I didn’t make the pastry from scratch. I used Goya discs, which are a staple in my freezer to make empanadas any time.
I made this Empanada de Manzana recipe Sunday after the kids went to bed. The next morning they woke up with the apple cinnamon aroma and were happy to be surprised with one of their favorite treats for breakfast. Although you could eat them any time as a yummy treat, for us there was no better way to start our week. You could also use any other filling you prefer. Let’s get making empanadas…
(makes about 14 empanadas)
For the filling:
1 Tablespoon extra-virgin olive oil
1 Tablespoon butter
4 Medium Granny Smith apples, washed and thinly sliced
1 Tablespoons honey
1 teaspoon all spice
1 Tablespoon lemon juice
Zest from 1 lemon
1/2 Cup hard cider
Pinch of salt
For the empanadas:
1 package large Goya Discs
1 Tablespoon sugar
1 teaspoon all spice
Set a large sauté pan over medium-high heat. Add the olive oil and butter. When the butter melts add half of the sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, about 6 minutes. Add the honey, hard cider, lemon juice, lemon zest and salt. Bring to a simmer, then reduce the heat and cook until the texture becomes like apple sauce, about 8 minutes. Turn off the heat and fold in the remaining half of raw apples. Let cool slightly.
Preheat the oven to 400F. Prepare a baking sheet with parchment paper or a baking rubber mat. In a small bowl combine the sugar and all spice, set aside. In another small bowl, wish the egg with one tablespoon water, set aside. In a flat surface place a Goya disc, add one tablespoon of the apple mixture in half of the disc and fold the empty half over. With the help of a fork seal the edges of the empanada, sprinkle with the sugar-all-spice mixture, brush with the egg wash and place in the prepared baking sheet. Repeat with the remaining discs.
With a sharp knife cut two small openings on the top of the apple empanada, to let the steam out. Bake for 15 minutes. The empanadas will puff and turn golden brown. Remove from the oven and rest for 5 minutes. Serve warm with a dollop of whipped cream, sprinkle cinnamon on top. Enjoy!