Apple Turnovers

Empanadas de Manzana


Preparation info

  • Difficulty


  • Makes



Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

The house that my parents bought in El Paso was a three room house with four fruit trees in the backyard—apple, apricot, peach, and membrillo (quince). Mi mamá never let anything go to waste and sat for hours peeling piles of apples to make warm apple pies and empanadas. I have simplified the recipe to avoid cooking the apples first, and they still taste just like mi mamá’s.


Apple Filling

  • 4 cups peeled and chopped Granny Smith apples
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 batch Empanada Dough


  • Canned evaporated milk or egg white
  • Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with ¼ cup sugar)


Make Apple Filling

Combine all apple filling ingredients in a large mixing bowl and set aside.

Assemble and Bake Empanadas

Preheat the oven to 350 degrees F.

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 bake for 13 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.