Mexican Churro-Spiced Apple Empanadas

Serves 4 · 25 min prep · 28 min cook

Ingredients

• 2 1/2 cups Honeycrisp or Gala apples, peeled and diced small
• 2 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tbsp fresh lemon juice
• 1 tsp cornstarch
• 8 store-bought empanada dough discs, thawed
• 1 egg, beaten for wash
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon for coating
• 2 tbsp melted butter for brushing

Instructions

1. 1Preheat the oven to 400°F and line a large sheet pan with parchment paper.
2. 2Melt the butter in a skillet over medium heat, add the diced apples, brown sugar, cinnamon, allspice, and lemon juice, and cook 6 to 8 minutes until the apples soften and release juices but still hold shape.
3. 3Sprinkle in the cornstarch, stir constantly for 1 minute until the filling thickens and turns glossy, then remove from heat and cool 10 minutes so it will not melt the dough.
4. 4Lay the empanada discs on a lightly floured surface; spoon a modest mound of cooled apple filling onto the center of each, leaving a clean border.
5. 5Brush the edges lightly with beaten egg, fold each disc into a half-moon, and crimp firmly with a fork to seal so no filling escapes.
6. 6Arrange the sealed empanadas on the prepared sheet, brush tops with remaining egg wash, and cut two tiny steam slits in each.
7. 7Bake 18 to 22 minutes until the pastry is puffed and deep golden brown all over.
8. 8While still hot, brush each empanada generously with melted butter.
9. 9Toss the granulated sugar and extra cinnamon together, then roll or sprinkle the warm buttered empanadas until fully coated like churros.
10. 10Cool 5 minutes on a rack so the sugar sets, then serve warm while the filling is still jammy.