Video:How to Make Apple Empanadaswith Elizabeth LaBau
Learn how to make apple empanadas, a tasty little pastry filled with an apple caramel mixture and deep fried.See Transcript
Transcript:How to Make Apple Empanadas
Ingredients for Apple EmpanadasTo make apple empanadas, you will need:
- 3 cups flour
- 2 cups + 4 teaspoons sugar
- 1 teaspoon+ 1 tablespoon cinnamon
- 3 teaspoons baking powder
- 1/2 cup shortening or lard
- 2 cups water
- 1 egg
- 4 lbs of peeled, cubed apples
- 1 cup raisins
- 1 tsp lemon juice
- 1.5 quarts vegetable oil
- And a candy/deep fry thermometer
Instructions for Making the Dough for Apple EmpanadasWe'll make the dough first. Combine the flour, 4 teaspoons of sugar, 1 teaspoon of cinnamon, and the baking powder, and whisk them together.
Add the shortening and cut it in with a pastry cutter or two knives. Work it into the dry ingredients until the mixture resembles coarse crumbs.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Instructions for Preparing the Apples for Apple EmpanadasWhile you're waiting for the dough, prepare the apple mixture. Place one cup of water in a large skillet and bring it to a simmer. Add the chopped apples and 1 tablespoon of cinnamon, and stir them together. Simmer the apples until they're tender when pierced by a fork, and most of the water is evaporated. You might need to add a few extra spoonfuls of water depending on how long it takes your apples to soften.
When the apples are cooking, prepare a caramel by combining 2 tablespoons of water, the lemon juice, and 2 cups of sugar in a medium saucepan. Stir until the sugar dissolves, then insert a candy thermometer.
Cook the caramel without stirring until it reads 335 degrees Fahrenheit on the thermometer. Pour the caramel into the pan of soft apples—be careful, hot steam will rise! Quickly stir the apples and caramel together. Add the raisins and stir until everything is well-mixed. Remove the pan from the heat and let the filling cool until you're ready to assemble the empanadas.
Once your dough is chilled, flour a work surface and rolling pin generously. Roll the dough out until it is about ¼-inch thick. Use a circular cutter to cut circles from the whole sheet of dough. You can re-roll the scraps and cut more circles until you have as many empanada circles as you'd like.
To assemble the empanadas, place a generous spoonful of filling in the center of the dough. The larger your circle, the more filling you can use! Fold the circle in half and press all along the edge of the dough to seal it together, then press a fork's tines around the edge to strengthen the seal.
Once all of the empanadas are filled, place them on a tray and cover them with cling-wrap, then refrigerate for at least 3 hours, or overnight.
When you're ready to fry your empanadas, pour the oil into a medium pot over medium-high heat, and insert your thermometer. Bring the oil to 350 degrees Fahrenheit, then gently add four or five empanadas, depending on the size. You don't want to crowd the pan or add too many at once, or they'll cook unevenly.
Fry the empanadas until they are golden brown on both sides, 3-4 minutes for small ones or 6-7 minutes for larger sizes. Once finished, take the empanadas from the oil and drain them on a paper towel-covered plate.
Serve apple empanadas with a drizzle of caramel sauce or a light dusting of powdered sugar. Buen provecho!
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