Ingredients

The following ingredients have 10 Servings
  • 1/4 cup brown sugar
  • 1/4 sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 1 cup water
  • 4 Ruby Frost apples (peeled and cut into a 1/4" dice)
  • 8 ounces cream cheese
  • 1 package (10 discs frozen empanada dough, defrosted)
  • 2 tablespoons milk
  • cinnamon-sugar for dusting (optional)

Instruction

  • In a medium saucepan set over medium-high heat, combine the sugars, cornstarch, vanilla, cinnamon, nutmeg, and salt. Stir in the water and bring to a simmer. Simmer, stirring constantly, for 2-3 minutes, or until the mixture is thick and lava-like. Stir in the apples and cook 8-10 minutes, or until softened. Let cool completely.
  • Pour off about 1/4 cup of the liquid from the apples and stir it into the cream cheese.
  • Heat the oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  • Use a rolling pin to gently stretch each disc of empanada dough slightly, then spoon 1 tablespoon of cream cheese and 1 heaping tablespoon of apples onto the center of each disc. Bring the edges together over the dough and use the tines of a fork to seal (press firmly). Arrange on the baking sheet. Brush each empanada with milk and sprinkle with cinnamon-sugar, if desired.
  • Bake 20-25 minutes, or until the empanadas are puffed and golden brown.
  • Serve hot or at room temperature.