Youngest Hawthorne Requests Apple Empanadas.

Youngest Hawthorne asked me this morning

if I would make apple empanadas for him.

His work was canceled since his boss was sick

and he wanted Mommie to make comfort food for him.
So I did.

Rosie's Apple Empanadas For Her Boy

1 refrigerated pie crust,

 cut into as many 3 1/2 inch - 4 inch circles as you can

1 Fuji apple, cored, peeled, and sliced into sixteenths or so

zest and juice of 1 lemon

1 TB sugar

1/2 tsp ground cinnamon

1/8 tsp grated nutmeg

grating of allspice berry
1 egg, beaten
Bits of Brickle

homemade caramel
Here's my recipe for the caramel.

confectioners sugar for dusting

Heat oven to 425°.

Line cookie sheet with parchment paper.

When you slice the apples,

drop them in the lemon juice and zest, turning to coat.

Combine sugar and spices and sprinkle over apples.

Cut out pastry rounds and place on parchment-lined sheet.

Places apple wedges on the rounds

and sprinkle Bits of Brickle over apples.

Brush edges with egg,
fold top half over making a half-moon shape,
 and seal, crimping the edges.

Brush tops of empanadas with egg.

Drizzle melted caramel over top

and bake for 12-14 minutes or until golden brown.

Sprinkle with confectioners sugar.

Slice apples and coat with lemon juice.

Mix sugar with spices.

Toss with sugar and spices.

Cut out circles in pie crust,

then roll out remaining dough and cut more circles.

Add apple slices and Bits of Brickle.



Fold over, seal, and crimp.



Brush with egg.



Drizzle with melted caramel.

And bake.

Sprinkle with confectioners sugar.

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.

Appleempanadas.

Appleempanadas.

Appleempanadas.

 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.