Sweet Apple Cinnamon Empanadas Recipe

Why You’ll Love These Apple Cinnamon Empanadas

• They taste like apple piewithout the commitment. Same cozy filling, faster payoff.
• They’re flexible. Use store-bought empanada discs, pie crust, or homemade dough.
• They’re crowd-friendly. Easy to serve at gatherings (no plates juggling required).
• They freeze like a dream. Make a batch now, future-you says thank you later.

Ingredients + Best Apple Picks

Best apples for the filling

For sweet apple empanadas, you want apples that hold their shape but still soften into that “pie filling” vibe.
A classic move is mixing a tart apple with a sweet-crisp onethink Granny Smith + Honeycrisp.
Granny Smith brings brightness (so the filling doesn’t taste flat), while Honeycrisp adds natural sweetness and juicy apple flavor.

If you only have one variety, you can still win:
Gala and Fuji skew sweeter (use a little less sugar),
while Granny Smith is tarter (use the full sugar amount and maybe a splash more vanilla).

Dough options (ranked by convenience)

1. Frozen empanada discs: The fastest path to flaky dessert empanadas. Thaw in the fridge so they stay cold and workable.
2. Store-bought pie crust: Very “apple hand pie” energyeasy to cut into circles and fold. Great for baking or air frying.
3. Homemade dough: Delicious and satisfying if you love baking projects (and measuring flour like it’s a personality trait).

Filling ingredients that actually matter

• Cinnamon (obviously). Add a pinch of nutmeg or cloves if you want deeper “holiday candle” vibes.
• Brown sugar for caramel notes, plus a little white sugar for clean sweetness.
• Lemon juice to brighten flavors and keep apples from tasting sleepy.
• Cornstarch to thicken juices so your empanadas don’t leak like a gossip column.
• Butter for richness and that “pie shop aroma.”
• Vanilla for warmth (it makes the apple taste more apple-yscience-ish).

Sweet Apple Cinnamon Empanadas (Recipe Card)

Yield: 10 empanadas  |  Prep: 25 minutes  |  Cook: 20 minutes (baked)  |  Total: ~45 minutes

Ingredients

• Dough: 10 empanada discs (or 2 refrigerated pie crusts, cut into 5-inch circles)
• Apples: 3 medium apples, peeled and diced small (about 3 cups)
• 2 tbsp unsalted butter
• 1/3 cup packed brown sugar
• 2 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon (plus more for topping)
• Pinch of salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• Egg wash: 1 egg + 1 tbsp water or milk
• Cinnamon sugar topping: 2 tbsp sugar + 1 tsp cinnamon
• Optional: caramel sauce or dulce de leche for drizzling

Instructions

1. Make the apple filling.
   In a medium saucepan over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, salt, and lemon juice.
   Cook 5–7 minutes, stirring often, until apples soften but still hold shape.
2. Thicken like a pro.
   Stir in vanilla. Add the cornstarch slurry and cook 30–60 seconds until the filling looks glossy and slightly thickened.
   Remove from heat and cool completely (warm filling = leaky empanadas).
3. Prep the dough.
   Keep discs/circles cold. If using pie crust, cut circles and refrigerate them 10–15 minutes so they’re easier to handle.
4. Fill.
   Place 1 1/2 to 2 tbsp filling on one half of each disc, leaving a 1/2-inch border. Don’t overfillthis is not a “more is more” moment.
5. Seal.
   Brush the border lightly with egg wash (or water), fold, press out trapped air, and crimp firmly with a fork.
6. Vent + chill.
   Place on a parchment-lined sheet. Cut 1–2 small slits on top for steam. Chill 15–20 minutes before cooking for cleaner shape and tighter seals.
7. Cook your way.
   Follow your preferred method below: bake, fry, or air fry.
8. Finish.
   While warm, sprinkle with cinnamon sugar (or drizzle with caramel). Cool 10 minutes before eating unless you enjoy tongue regret.

Quick nutrition note (estimate)

Depending on dough choice and cooking method, most dessert empanadas land roughly around 200–320 calories each.
Baked tends to be lighter than fried; caramel drizzle politely ignores that sentence.

Bake, Fry, or Air Fry: Choose Your Adventure

Baked apple empanadas (best for “easy + flaky”)

1. Heat oven to 375–400°F.
2. Brush tops with egg wash. Sprinkle with a pinch of cinnamon sugar (optional now; you can also do it after).
3. Bake 18–25 minutes until golden, depending on dough thickness.
4. Cool 10 minutes so the filling sets (hot filling is basically apple lava).

Fried apple empanadas (crispy “fair food” energy)

1. Heat 1–2 inches of neutral oil (canola/vegetable) to 350–360°F.
2. Fry 2–3 at a time so the oil temp doesn’t crash.
3. Cook about 5–6 minutes total, flipping once, until deep golden.
4. Drain on a rack or paper towels, then toss or sprinkle with cinnamon sugar while warm.

Air fryer apple empanadas (fast, crisp, minimal drama)

1. Preheat air fryer to 375°F.
2. Brush empanadas with egg wash and sprinkle with a little sugar.
3. Air fry 8–10 minutes, turning or rotating halfway if your machine has hot spots.
4. Finish with cinnamon sugar or a quick glaze drizzle.

Pro Tips to Prevent Leaks (and Sadness)

1) Cool the filling completely

Warm filling releases steam fast, which can pop seams and soak dough from the inside. Cool it to room temp,
then chill if you have time. Cold filling is the quiet hero of crisp, non-soggy empanadas.

2) Thicken the juices

Apples shed liquid as they cook. A small cornstarch slurry thickens those juices into a glossy pie-style filling that stays put.
No one wants apple soup in a pastry pocket.

3) Don’t overfill

Two tablespoons sounds stingy until you remember physics. Overfilling forces seams open once the filling expands.
If you can’t close it easily, that’s your empanada giving you feedback.

4) Seal like you mean it

Brush the edge with egg wash (or water), press firmly, push out air pockets, then crimp with a fork.
If you see filling near the edge, wipe it away before sealingsticky edges don’t stick.

5) Vent the top

A small slit (or two) lets steam escape so pressure doesn’t build up inside. This also helps the crust stay crisper.

6) Chill before cooking

A quick 15–20 minute chill helps the dough firm up, improves shape, and reduces blowoutsespecially if you’re frying.

Flavor Variations

Caramel apple cinnamon empanadas

Add 1–2 teaspoons of thick caramel (or dulce de leche) on top of the apple filling before sealing.
Keep it modestcaramel loves to escape when heated, like it’s late for an appointment.

Cream cheese “apple pie cheesecake” empanadas

Add a small cube (or spoonful) of sweetened cream cheese under the apple filling.
Mix 4 oz cream cheese + 2 tbsp sugar + splash of vanilla for a quick filling.

Streusel top (extra crunchy)

Mix 2 tbsp flour + 2 tbsp brown sugar + 1 tbsp butter until crumbly. Sprinkle lightly on egg-washed empanadas before baking.

Apple + cheddar (the “trust me” combo)

Add a pinch of shredded sharp cheddar with the apples. It won’t taste cheesyjust deeper and more complex, like apple pie grew up.

Spice upgrades

• Pinch of nutmeg for warmth
• Pinch of cloves for holiday depth
• Apple pie spice if you want the “one-shaker solution”

Serving Ideas

• Classic: Warm empanadas + vanilla ice cream (the melts = sauce).
• Cozy: Dust with powdered sugar and serve with hot coffee or chai.
• Party style: Set out dipping cups: caramel, whipped cream, or cinnamon glaze.
• Brunch twist: Pair with yogurt and fruit for a “dessert pretending to be breakfast” situation.

Make-Ahead, Storage, and Freezing

Make-ahead plan

Cook the apple filling up to 3 days ahead and refrigerate. You can also assemble empanadas and chill them (covered)
for a few hours before baking/frying.

Storing leftovers

Store cooled empanadas in an airtight container. They’re best within 2 days.
Reheat in a 350°F oven (or air fryer) until crisp again. Microwave works, but it turns “flaky” into “soft hoodie.”

Freezing (best trick for future-you)

Freeze assembled, unbaked empanadas on a sheet until solid, then transfer to a freezer bag.
Bake from frozenjust add a few extra minutes and keep an eye on color.

FAQs

Can I use apple pie filling from a can?

You can, especially for a shortcut. Chop larger pieces smaller and consider adding extra cinnamon and a splash of lemon juice.
Homemade tastes fresher, but shortcuts are allowed. (This is a judgment-free pastry zone.)

Why did my empanadas burst open?

Usually one of these: filling was too warm, too wet, overfilled, or the edges weren’t sealed firmly.
Chill them before cooking and vent the tops for better results.

Baked vs. friedwhat’s better?

Baked is easier and still delicious. Fried is crispier and more decadent. Air fryer sits in the middle:
crispy vibes with less oil. The “best” method is the one you’ll actually make again.

of Real-Life Kitchen Experience (So You Don’t Have to Learn the Hard Way)

There’s a special kind of confidence that appears the moment you put apples, cinnamon, and sugar in a pan. The smell hits,
and suddenly you’re emotionally ready to host a fall-themed movie night, knit a scarf, and name your sourdough starter.
But the truth is, sweet apple cinnamon empanadas teach a few practical lessons before they hand over their golden, flaky rewards.

First: the filling has opinions. If you rush it from stovetop to dough, it will punish younot out of malice, but out of steam.
Warm filling releases moisture fast, and moisture is basically the sworn enemy of crisp pastry. When the dough heats up,
that trapped steam looks for an exit, and if the seam is even a little weak, it’ll find one. The fix feels almost too simple:
cool the filling completely, then let it hang out in the fridge while you set up your workstation. Cold filling behaves. It stays put.
It thickens slightly. It stops trying to redecorate your baking sheet.

Second: your “two tablespoons” limit is not an insult. It’s physics dressed as portion control. Apples expand a bit as they warm,
and that expansion needs space. When you overfill, you also end up smearing filling near the edges, and that sticky layer prevents
the dough from sealing properly. A great habit is to add the filling, then use a finger to swipe the border clean before sealing.
It feels fussy for five seconds, and then you get to enjoy empanadas that stay sealed for their entire, glorious lifespan.

Third: sealing is a skill, not a vibe. A quick fold and a casual fork press sometimes works… until it doesn’t. The trick is to press out
air pockets before you crimp. Air expands with heat, and trapped air is basically an inflatable pool toy inside your pastry.
So after folding, press around the filling mound gently to push air out toward the open edge, then seal. When you crimp with a fork,
press firmly enough that you can see a clean pattern in the dough. If the dough is too warm and sticky, chill it for 10 minutes.
Cold dough is easier to seal and holds shape better.

Fourth: finishing touches are not just cosmetic. Egg wash isn’t only for shineit helps the crust brown evenly and gives cinnamon sugar
something to cling to. And those tiny slits on top? They’re not “decorative scratches.” They’re steam vents. A vented empanada is calmer,
crisper, and far less likely to burst like it has a dramatic monologue scheduled.

Finally: these are at their best when you plan for the moment after cooking. Fresh out of the oven (or fryer), the filling is molten and loose.
Give it 10 minutes to set so you get that perfect bite: flaky crust, tender apples, thick cinnamon syrupnot a handheld lava lamp.
Once you nail that rhythmcool filling, modest scoop, strong seal, quick chill, proper ventsweet apple cinnamon empanadas stop being “a recipe”
and become a repeatable little tradition. And that’s the real win: a dessert you can make on autopilot, even when life is busy,
because apples and cinnamon will always show up for you.