Mexican Cajeta Apple Empanadas

Serves 6 · 25 min prep · 30 min cook

Ingredients

• 3 medium Honeycrisp or Gala apples
• 2 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 pinch of salt
• 12 store-bought empanada dough discs
• 1/2 cup cajeta or dulce de leche
• 1 large egg
• 2 tbsp turbinado sugar
• 1 tsp cinnamon for dusting

Instructions

1. 1Preheat the oven to 400°F and line two baking sheets with parchment. Peel, core, and dice the apples into small half-inch pieces.
2. 2Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, allspice, and salt. Cook, stirring often, until the apples soften and release juices that thicken into a glossy syrup, about 8 to 10 minutes. Cool the filling completely.
3. 3Lay the dough discs on a lightly floured surface. Spoon a small amount of cooled apple filling and a drizzle of cajeta onto the center of each disc, keeping the edges clean.
4. 4Fold each disc into a half-moon and crimp the edges firmly with a fork to seal. Transfer the empanadas to the prepared sheets.
5. 5Whisk the egg with a splash of water to make an egg wash. Brush the tops of every empanada, then sprinkle with turbinado sugar and a light dusting of cinnamon.
6. 6Bake for 18 to 22 minutes, rotating the pans halfway, until the pastry is puffed, deep golden, and crisp at the edges.
7. 7Let the empanadas cool on the sheets for 5 minutes so the filling sets slightly. Warm any remaining cajeta and serve it alongside for dipping.
8. 8Enjoy warm; leftovers reheat beautifully in a 325°F oven for a few minutes to restore flakiness.