Argentinian Apple Empanadas with Autumn Twist
A fusion of traditional Argentinian empanadas with the flavors of autumn and a Mexican twist. These sweet and savory pastries are topped with a crunchy apple and pecan streusel.
Ingredients
- ●2 cups all-purpose flour
- ●1 cup cold unsalted butter
- ●2 apple
- ●1 tsp cinnamon
- ●1/2 tsp nutmeg
- ●1/2 cup sugar
- ●1 large eggs
- ●1/2 cup pecans
- ●2 tbsp brown sugar
- ●1/4 tsp cinnamon
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together flour, sugar, and salt. Add cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 3
In a separate bowl, whisk together eggs and milk. Add this mixture to the flour mixture and stir until dough comes together.
- 4
On a lightly floured surface, roll out dough to a thickness of about 1/8 inch. Cut out circles of dough using a cookie cutter or the rim of a glass.
- 5
In a small bowl, mix together chopped apple, cinnamon, and nutmeg. Place a tablespoon of this mixture in the center of each dough circle.
- 6
Fold dough over filling and press edges together to seal. Use a fork to crimp edges.
- 7
Place empanadas on a baking sheet lined with parchment paper. Brush tops with egg wash and sprinkle with sugar.
- 8
Bake for 20-25 minutes, or until golden brown.
- 9
While empanadas are baking, prepare streusel topping by mixing together pecans, brown sugar, and cinnamon in a small bowl.
- 10
Remove empanadas from oven and let cool for a few minutes. Top each empanada with a sprinkle of streusel topping and serve warm.