Wednesday, January 14, 2015

Rosie Makes Apple Empanadas.

 I had one of those refrigerated pie crusts 
in my fridge just begging to be used
and I stumbled upon a recipe for apple empanadas.
The rest, as they say, is history.

 I love powdery confections.
These are apple empanadas.
I even love the way the name sounds.

 Apple Empanadas

pie dough

For the apples:
4 apples (I used 2 Galas and 2 Granny Smiths)
juice of 1 lemon
1 cup water
1 TB cinnamon
1/2 tsp kosher salt

Core, peel, and dice apples.
Drop into small sauce pan
with water and lemon juice.
Add in cinnamon.
Cook over low heat, stirring occasionally,
 until apples have cooked down and water has evaporated.
 Season with kosher salt.

For the caramel:
2 cups sugar
1/8 cup water
1 TB lemon juice
1 cup raisins, softened in hot water and drained.

In a medium saucepan, mix sugar, water, and lemon juice.
Cook over medium low heat, stirring constantly.
Slowly bring to a simmer, stirring constantly.
Bring sugar to about 335°,
until sugar is melted and is a dark gold color.
Stir in cooked apples and softened raisins.

Let filling cool a bit.
Cut out dough circles, about 3" in diameter.
Place about a tablespoon of the filling in the center.
Use a fork to crimp edges together to seal.
Refrigerate for 2-3 hours.

Fry empanadas in 350° oil until golden brown,
about 2-3 minutes.

Drain on paper towels.
Sprinkle with powdered sugar.

And if you really want to take this over the top,
add a dollop of whipped cream.

Here's what the apple sauce should look like after it cooks down.

Now I'm starting on the caramel mixture.

Melt it down.

I added in the soaked and drained raisins.
I used golden raisins, 
since I had a hard block stuck together in the fridge, 
but you could use regular raisins.

Add in the applesauce mixture.

Remove from heat and let cool a bit.

Add filling and crimp to seal.
Fry any little pieces of pie dough you have leftover.
Don't waste!

Fry until golden brown.

Drain on paper towels
and sprinkle with powdered sugar.

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