CRANBERRY APPLE EMPANADAS

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Cranberry Apple Empanadas – cranberry and apple pie filling wrapped in flaky buttery crust.


despite the fact that many people don’t like fall, it’s my favorite season. perhaps because i was born in October, but I suppose the principle reason i love this time of yr a lot is fall baking. I in reality cannot resist all that scrumptious treats. And this autumn I’m absolutely hooked on pies. however no longer handiest traditional pies. I revel in attempting new and interesting forms and taste combinations.


I made mini sized cherry pies, then I attempted to mix apple pie filling and pie crust to make cookies. those Apple Pie Cookies grew to become out top notch, therefore observed Pumpkin Pie Mummy Cookies. they all were mixture of fundamental pie crust and pie filling however in a touch changed, untraditional shape.

elements

For the Crust :
  • 1 cup (2 sticks) unsalted butter cut into cubes-chilled
  • 2 half of cups all-reason flour
  • half teaspoon salt
  • 1 Tablespoon sugar
  • 1/four –1/2cup ice water

For Apple Cranberry Filling :
  • 2 apples-peeled and chopped into clearly small chunks
  • 1 cup cranberries (I used frozen)
  • 1/2 cup sugar
  • 1 1/2 Tablespoon corn starch
For Topping:
  • 1 egg lightly overwhelmed
  • 1/four cup sugar


instructions
  1. To make the crust in a massive blending bowl location flour, salt and sugar and mix to combine.
  2. using a pastry blender include chilled butter cubes into the flour mixture(the combination should resemble coarse meal)
  3. Drizzle 2 tablespoons ice water over the aggregate and mix, repeat with another 2 tablespoons water. while you squeeze the dough it need to holds together (you could should upload extra water if the dough crumbles, upload 1 tablespoon at a time)
  4. Flatten the dough into disc, p.c. with plastic wrap and refrigerate 1 hour.
  5. To make the filling in a saucepan combine cranberries , sugar and corn strach, stir well and bring to simmer over medium-excessive warmness. cook dinner a few minutes until begin thickening. Stir in chopped apples and cook for 2-three extra minutes, cast off from heat and set aside to cool.
  6. gently dirt working floor with flour, place chilled dough, dust the dough and the rolling pin, too. flip the dough as you rolling to prevent it from sticking. Roll it out 1/8-inch thick.
  7. reduce into discs ( I used four inch cutter )
  8. location eleven/2-2 tablespoon filling at the center of every empanada disc. Fold the empanada discs and press the rims together the usage of your arms or a fork. transfer empanadas to prepared baking sheet. There ought to be enough dough for 14 empanadas.
  9. Refrigerate the empanadas till equipped to bake.
  10. Preheat the oven to 375 F.
  11. Brush each empanada with egg wash and sprinkle them generously with sugar.
  12. Bake the empanadas for approximately 20 mins or until golden on top.


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