Mexican Churro-Spiced Apple Empanadas

Empanadas carry a portable pastry tradition across Spanish and Latin American tables, and churros add that beloved cinnamon-sugar finish. These hand pies cradle spiced Honeycrisp apples, then get a churro-style coating for a cozy Mexican-inspired dessert.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 42g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 3 medium Honeycrisp apples
• 2 tbsp unsalted butter
• 1/4 cup light brown sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp fresh lemon juice
• 6 store-bought empanada discos or pie dough rounds
• 1 large egg
• 1/3 cup granulated sugar
• 1 tbsp ground cinnamon for coating
• 1 tbsp neutral oil for brushing

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. 2Peel, core, and dice the apples into small 1/3-inch pieces. Melt the butter in a skillet over medium heat, add the apples, brown sugar, cinnamon, nutmeg, and lemon juice, and cook 6 to 8 minutes until the apples soften and the mixture turns jammy and fragrant; cool 10 minutes.
3. 3Lay the empanada discs on a lightly floured surface. Spoon a heaping tablespoon of the cooled apple filling onto the center of each disc, leaving a clean border.
4. 4Beat the egg with a splash of water to make an egg wash. Brush the edges of each disc, fold over into a half-moon, and crimp firmly with a fork to seal so no filling escapes.
5. 5Arrange the sealed empanadas on the prepared sheet. Brush the tops lightly with oil or remaining egg wash.
6. 6Bake for 18 to 22 minutes until the pastry is deep golden, puffed, and crisp at the edges.
7. 7While still hot, toss or brush each empanada in the mixture of granulated sugar and cinnamon so the churro coating sticks and sparkles.
8. 8Cool 5 minutes on a rack so the filling sets slightly, then serve warm for the full cinnamon-sugar churro experience.