These yummy little apple empanadas are the second empanada we made during week three of our Cooking Around the World: Spain course. They are the sweet, Spain/Latin American fusion sister to our ancient Empanada D’Atun savory tuna with olives and tomato empanada. The Empanada de Manzana (apple empanada) was created when Spanish conquerors brought empanadas over to the Americas. They took the same technique and used fruits that were popular in the area. Empanadas were a great way to keep the fruit filling clean and preserve it on long journeys. These days you can find them at countless restaurants and yummy street food vendors.

Empanadas Dolce

Ingredients

360g all purpose flour (3 cups)

1 teaspoon sugar

½ teaspoon salt

½ cup olive oil

½ cup warm water

3 large apples

2 Tablespoons olive oil

½ teaspoon cinnamon

1 lemon

½ teaspoon vanilla

1 egg

Sanding sugar for sprinkling on top

Instructions 

1. Make dough. Ask a grown up for help with the food processor.  Add 3 cups flour, 1 teaspoon sugar, and ½ teaspoon salt to your food processor. With the food processor running, add your ½ cup olive oil and ¼ cup water. Stop the processor, scrap the bowl to get little pockets of flour to mix in. Replace the lid and run the processor. Add the last ¼ cup of water and process until the dough is smooth. 
2. Ask for help removing the sharp blade of the food processor. Dump your dough out in a clean counter or large cutting board. Knead your dough for 30 seconds. Place it in a large bowl with a damp, clean kitchen towel covering the top. Let it rest while you make your filling. 
3. Peel and chop your 3 apples. 
4. Warm your 2 Tablespoons of olive oil in a large skillet over medium heat. Add the apples and your ½ teaspoon cinnamon. Cook until apples are soft, about 8 minutes. Stir occasionally. 
5. While your apples are cooking, measure your vanilla extract, zest your lemon, and then juice your lemon. 
6. Remove your pan from the heat and add your lemon juice, vanilla, and lemon zest. Stir mixture to combine and put filling in fridge to cool while you roll out your dough. 
7. Preheat your oven to 400℉. Line a rimmed sheet pan with parchment paper. 
8. Divide dough into 12 pieces. 
9. Roll each piece of dough into a 5 inch circle (about the size of the opening of a cereal bowl). 
10. Fill the empanadas with a heaping Tablespoon of filling. Fold empanada over and seal the dough together by pressing down with the tines of a fork to seal. *See note*

Notes: 

• For a more advanced empanada fold: Use your thumb and pointer finger to squeeze and twist the end of the dough, rolling it over to the center of the empanada. Grab the space right next to your twist and fold it again toward the center using your thumb and pointer finger. It should start to look like a rope on the edge of your empanada. Keep rolling and pressing all the way down your empanada seam. There are many great videos of this technique online, as a grown up to find one for you.