I am a Personal Chef and Caterer in the Rocky Mountains of Colorado. We have a large Mexican and Hispanic population here; so I'm always looking for ways to spice up a meal. This dessert is so esay! And so much better than empanadas from fast food restaurants. I use frozen pie crust for this recipe; but bisquit dough can also be used. Frozen pie crust is one of my favorite store bought ingredients when it comes to making desserts; and its so versitale!
Instructions
1. Mix apple pie filling, cinnamon and brown sugar in a large bowl.
2. Roll out the pie filling and use cookie cutters to cut it into circles depending on how big you want the empanadas to be. If you don't have cookie cutters use small bowls or cups. Put a heaping tablespoon or so on half of the circle leaving room on the edges. Fold the dough over and press closed with a fork.
3. Beat egg with a couple tablespoons of water and brush the eggwash over the empanadas. Only do this if you are baking them, not if you are going to fry them. The egg hepls give the empanadas a nice golden brown color while baking in the oven.
4. Bake in the oven as directed for the pie crust, or deep fat fry until golden brown for the best results. Sprinkle with raw sugar when finished. Garnish with cinnamon whipped cream.
Tags: cookie cutters, golden brown