Cinnamony-Apple Empanadas with Cream Cheese
- 2 cups All Purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup shortening
- 1/2 cup ice water
- 4 apples, peeled and shredded or diced
- 4 Tbsp butter
- 2 Tbsp maple syrup
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch salt
- Cream cheese
Sift flour, salt and baking powder into the bowl of a food processor fit with a blade. Add the shortening and pulse until the mixture is a fine meal. With the machine running, add the water slowly until it forms a ball (you may not need all the water). Refridgerate for 30 minutes and then roll dough on a lightly floured counter (about 1/8 inch thick). Cut dough into 12 4” circles.
In a large pot over medium heat, soften the apple in butter. Add the spices, salt and syrup and cook until very soft and thick. Add lemon as needed at end. Add cream cheese individually to each empanada, not to the sauce mixture.
Forming and baking your empanadas:
Preheat your oven to 400°F. In the center of each dough disk, place about 1 Tbsp of filling (if you over fill the empanadas they will explode in the oven!). Gently moisten the edges of the disk with water. Fold the disk in half and press the edges together gently with your fingers. Using a fork, lightly dock the edges all the way around the sealed edge. Place the empanadas on a baking tray lined with parchment paper and place them in the oven for 12-15 minutes or until the outsides are golden brown. Cool and serve.