Catalan Apple Empanadas

Ingredients

In the Catalan adaptation of the Argentinian empanadas, the pastry crust is prepared using a traditional Catalan technique, resulting in a lighter and flakier texture. The filling remains similar, with sautéed apples, cinnamon, and sugar, but the Catalan version may incorporate local varieties of apples and spices to enhance the flavors of the region. We alse have the original recipe for Empanadas de manzana, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 4 apples, peeled, cored, and diced 4 apples, peeled, cored, and diced
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• For the glaze: For the glaze:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon milk 1 tablespoon milk
• For dusting: For dusting:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 23g, 10g
• Protein: 2g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a saucepan, combine the diced apples, granulated sugar, ground cinnamon, and lemon juice for the filling. Cook over medium heat until the apples are tender and the mixture has thickened slightly. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing them together with a fork.
7. 7.
   Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the beaten egg mixed with milk for the glaze.
8. 8.
   Bake for 20-25 minutes, or until the empanadas are golden brown.
9. 9.
   Remove from the oven and let them cool slightly. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor and texture in the filling.
• Lemon juice — The lemon juice adds a touch of acidity to balance the sweetness of the apples. Adjust the amount according to your taste preference.
• Powdered sugar — Dust the empanadas with powdered sugar just before serving to add a touch of sweetness and enhance their visual appeal.

Tips & Tricks

• For a variation, add a handful of raisins or chopped nuts to the apple filling for extra texture and flavor.
• Serve the empanadas warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
• If you prefer a sweeter glaze, mix the beaten egg with a tablespoon of honey instead of milk.
• Make sure the butter for the pastry is cold and cubed to achieve a flaky texture.
• If you don't have a round cookie cutter, you can use a small bowl or even a glass to cut out the dough circles.

Serving advice

Serve the Catalan Apple Empanadas warm as a delicious dessert. They can be enjoyed on their own or paired with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

Presentation advice

Arrange the warm empanadas on a serving platter and dust them with powdered sugar for an elegant touch. You can also garnish the platter with fresh mint leaves or a sprinkle of ground cinnamon for added visual appeal.