Combine all apple filling ingredients in a large mixing bowl and set aside.
Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of apple filling on one half of each of the rolled-out circles. Wet the edges of the circles with water to help seal the two halves. Fold over the dough and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon-sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray; place the empanadas on the cookie sheet and
© 2013 All rights reserved. Published by Hippocrene Books.