Mexican Dulce de Leche Apple Empanadas

Serves 6 · 25 min prep · 30 min cook

Ingredients

• 3 medium Honeycrisp or Gala apples
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 cup dulce de leche
• 6 store-bought empanada discs or pie dough rounds
• 1 large egg
• 1 tbsp water
• 2 tbsp turbinado sugar
• 1/2 tsp ground cinnamon for dusting

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment. Peel, core, and finely dice the apples into 1/4-inch pieces so they cook quickly inside the pastry.
2. 2In a medium skillet over medium heat combine the diced apples, granulated sugar, cinnamon, and lemon juice. Cook, stirring often, until the apples soften and release juices, about 6 to 8 minutes.
3. 3Sprinkle the cornstarch over the fruit, stir continuously for 1 minute until the juices thicken into a glossy filling, then remove from heat and cool 10 minutes.
4. 4Lay the dough discs on a lightly floured surface. Spoon a generous teaspoon of dulce de leche into the center of each disc, then top with a heaping spoonful of the cooled apple mixture, leaving a 1/2-inch border.
5. 5Fold each disc in half to form a half-moon, pressing the edges firmly. Crimp with a fork to seal completely so the filling cannot leak.
6. 6Whisk the egg with the water to make a wash. Brush the tops of every empanada, then sprinkle with turbinado sugar mixed with the extra cinnamon.
7. 7Arrange the sealed empanadas on the prepared sheet, spacing them 1 inch apart. Bake 18 to 22 minutes until the pastry is puffed, deep golden, and crisp at the edges.
8. 8Cool on the sheet 5 minutes so the molten dulce de leche sets slightly. Serve warm; the cinnamon-sugar crust and caramel apple center taste like a fair-ground treat made at home.