Mini Empanadas con Mermelada (Imprimir)
Bolsitas de masa crujiente rellenas de mermelada de manzana casera, ideales para servir como postre o merienda.
# Ingredientes:
→ Dough
01 -
2 cups (250 g) all-purpose flour
02 -
1/2 tsp salt
03 -
1 tbsp granulated sugar
04 -
1/2 cup (115 g) unsalted butter, cold and cubed
05 -
1 large egg
06 -
3–4 tbsp cold water
07 -
1 tsp apple cider vinegar
→ Apple Jam Filling
08 -
2 medium apples, peeled and finely diced
09 -
1/4 cup (50 g) granulated sugar
10 -
1 tbsp lemon juice
11 -
1/4 tsp cinnamon
12 -
Pinch of nutmeg
13 -
2 tbsp water
→ Finishing
14 -
1 egg yolk + 1 tbsp milk (egg wash)
15 -
Powdered sugar, for dusting (optional)
# Instrucciones:
01 -
In a bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Beat egg with vinegar and water, then mix into flour until a dough forms. Wrap and chill for 30 minutes.
02 -
In a saucepan, combine apples, sugar, lemon juice, cinnamon, nutmeg, and water. Simmer over medium heat for 10–12 minutes, stirring often, until apples are soft and jammy. Mash slightly. Let cool.
03 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
04 -
Roll out dough on a floured surface to 1/8-inch (3 mm) thickness. Cut into 3-inch (8 cm) rounds. Place 1 teaspoon of apple jam in the center of each round. Fold over into a half-moon shape and seal edges with a fork.
05 -
Brush the empanadas with egg wash. Bake for 18–20 minutes until golden brown.
06 -
Cool slightly and dust with powdered sugar if desired.
# Notas:
01 -
For convenience, pre-made apple jam or puff pastry can be used.
02 -
Add a few raisins or chopped walnuts to the filling for added texture.
03 -
Serve warm with vanilla ice cream or a drizzle of caramel for extra indulgence.