Apple-Raisin Turnovers
Empanadas de Manzanas y PasasWalk into a Mexican bakery and empanadas with an apple filling will probably be among the many choices of irresistible baked goods.
Ingredients
Makes about 16 turnovers
- Sweet Pastry Dough for Turnovers
- 1¼ cups peeled finely chopped cooking apples such as Pippin or Golden Delicious
- 1 tablespoon water
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 2 tablespoons raisins
Instructions
- Prepare the dough.
- Cover and refrigerate while making the filling.
- In a medium saucepan, mix the apples, water, sugar, cornstarch, cinnamon, allspice, and salt.
- Bring to a boil over medium heat, and cook, stirring, until the mixture is thick and clear, and the apples are tender, about 5 minutes.
- Stir in the raisins and set the mixture aside to cool.
- When the filling is cool, preheat the oven to 400°.
- Place half of the reserved dough on a lightly floured work surface and roll out 1⁄4-inch thick.
- Cut into 4-inch circles with a biscuit cutter or rim of a glass.
- Gather the scraps and re-roll.
- You should have 8 dough circles.
- Put about 1 tablespoon filling in the center of each circle and fold in half.
- Moisten the edges with water and crimp the edges with a fork or fingers to seal.
- Place on 2 ungreased baking sheets.
- Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
- Remove empanadas and transfer to a rack to cool.
- Repeat rolling, filling, and baking the remaining half of the dough.