Mexican Chocolate Apple Empanada Bites

Empanadas have long been Latin America’s go-to handheld pastry, folded around sweet or savory fillings. These bites nestle cinnamon-kissed Honeycrisp apples with melted Mexican chocolate and a hint of chili inside flaky dough.

Serves 6 · 25 min prep · 18 min cook

Estimate for one serving

• 290 cal
• 4g protein
• 38g carbs
• 14g fat

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Ingredients

• 2 medium Honeycrisp apples
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 oz ground Mexican chocolate or dark chocolate
• 1/4 tsp chili powder
• 12 small store-bought empanada or pie dough rounds
• 1 large egg
• 2 tbsp turbinado sugar
• 2 tbsp cinnamon sugar
• 2 tbsp vegetable oil or melted butter for brushing

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment. Peel, core, and finely dice the apples.
2. 2In a skillet over medium heat cook the diced apples with the granulated sugar and cinnamon, stirring often, until the fruit softens and releases juices, about 6 to 8 minutes. Remove from heat.
3. 3Finely chop or grate the Mexican chocolate and stir it into the warm apples along with the chili powder so it melts into a glossy, lightly spiced filling. Let the mixture cool 5 minutes.
4. 4Place a spoonful of filling in the center of each dough round. Fold over into half-moons and crimp the edges firmly with a fork to seal.
5. 5Whisk the egg with a splash of water to make an egg wash. Brush the tops of the empanadas, then sprinkle with turbinado sugar.
6. 6Bake for 16 to 18 minutes until the pastry is deep golden and flaky and the filling is bubbling at any tiny seams.
7. 7While still hot, brush lightly with oil or melted butter and dust with cinnamon sugar so the exterior sparkles and smells like churros.
8. 8Cool on the sheet for 5 minutes before serving; the chocolate-apple center should be molten and fragrant with gentle heat from the chili.