Delicious homemade apple empanadas, quick and easy to prepare, perfect for enjoying as an appetizer, dessert, or ideal to accompany tea time.
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How to Make Chilean Apple Empanadas?
Very common in southern Chile, particularly in Chiloé, these apple empanadas are generally made with locally harvested varieties, usually smaller but full of flavor.
Nutritional Information
Category: Desserts
Cuisine: Chilean
Calories: 300
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 6 people
Each serving of Chilean apple empanadas contains approximately 300 calories, 45 g of carbohydrates, 12 g of fats, 4 g of proteins, 3 g of fiber, 20 g of sugars, 40 mg of cholesterol, and 120 mg of sodium.
Chilean Apple Empanadas Recipe
Ingredients
- 1 kg of wheat flour
- 10 large apples
- 500 g of butter
- 200 g of white sugar
- 200 g of brown sugar
- 50 g of unsalted butter
- 50 ml of water
- 2 tablespoons of cornstarch
- 1 tablespoon of powdered cinnamon
Instructions
- Sift the flour into a large bowl, add the sugar, the 500 grams of butter, and mix everything with your hands or a wooden spoon until homogeneous. Let the dough rest uncovered.
- Peel the apples and cut them into medium-sized cubes, set aside in a large pot, add the brown sugar, cinnamon, unsalted butter, cover, and cook over medium heat until the fruit begins to release its juice, stirring occasionally until the apple becomes shiny and well cooked.
- Dissolve the cornstarch in the water and add it to the cooking apples, stirring gently and constantly until thickened, turn off the heat and cool to room temperature.
- On a floured surface, roll out the dough thinly with a rolling pin, cut into circular shapes using a plate or an empanada mold, fill with a large spoonful of cooked apples, fold in half, and seal with your fingers or flatten the edge with a fork.
- Arrange the empanadas on a baking tray and prick them with a fork to prevent them from opening during cooking.
- Preheat the oven to 200°C (392°F) and bake the empanadas for approximately 20 minutes or until golden brown, remove from the oven and while still hot, optionally sprinkle with powdered sugar and/or powdered cinnamon.
Additional Tips
Making the Dough
This is a fat-enriched dough — the high butter content makes it tender and slightly crumbly. Mix just until the ingredients come together; overworking develops gluten and makes the dough tough. If the dough is too dry to roll, add cold water one tablespoon at a time. For a flakier result, use cold butter cut into cubes instead of softened.
Perfecting the Apple Filling
The key is cooking the apples until tender but not mushy, and ensuring the cornstarch is fully dissolved in cold water before adding to prevent lumps. Add the cornstarch mixture gradually, stirring constantly over medium heat until the filling thickens. Cool completely before filling — warm filling makes the dough prone to opening during baking.
Baking for a Golden Finish
Prick the empanadas on top with a fork to allow steam to escape — this prevents them from puffing and cracking open. For a golden, shiny finish, brush lightly with a beaten egg or egg mixed with milk before baking. Rotate the tray halfway through for even browning. Dust with powdered sugar while still warm for the traditional finish.
| Ingredient | Substitute | Notes |
|---|---|---|
| Fresh apples | Canned apple filling | Reduces preparation time significantly |
| White + brown sugar | Coconut sugar | Less refined; more caramel note |
| Cornstarch | All-purpose flour | Use double the amount |
| Butter (dough) | Lard | More traditional; flakier texture |
Frequently Asked Questions (FAQs)
Can I use any variety of apple for these empanadas?
Yes. Tart, firm varieties like Granny Smith or Fuji hold up best during cooking — they soften without becoming mushy. Sweeter varieties break down more quickly; reduce the sugar in the filling by 30 g if using them. In Chile, small local russet-type apples are traditionally used for their intense flavor and firm texture.
Can I fry apple empanadas instead of baking them?
Yes, though the sweet filling makes them more delicate when fried. Seal the edges very firmly and fry at 170°C (338°F) — slightly lower than savory empanadas — to avoid burning the sugar in the dough. Drain on paper towels and dust with powdered sugar while warm.
How do I prevent the empanadas from opening during baking?
Seal the edges firmly with a fork crimp and moisten them with water or egg white before folding. Pricking the top with a fork releases steam buildup inside, which is the main cause of empanadas opening during baking.
How long do apple empanadas keep?
Store at room temperature in an airtight container for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–8 minutes to restore the pastry’s crispiness. Uncooked empanadas can be frozen for up to 2 months; bake directly from frozen at 200°C, adding 5 minutes to the baking time.
What Is Chilean Apple Empanadas?
Chilean apple empanadas (empanadas de manzana) are a sweet, dessert version of Chile’s most beloved pastry. A simple, butter-enriched shortcrust dough is filled with a warm, cinnamon-spiced cooked apple filling thickened with cornstarch, then baked until golden and finished with a dusting of powdered sugar. They are particularly popular in southern Chile and the Chiloé Archipelago, where small, flavorful local apple varieties are harvested in autumn and transformed into these comforting pastries. Apples are naturally diuretic and rich in potassium, which helps maintain the body’s water balance. Their content of tartaric and malic acid aids fat digestion, and their rich tannins act as natural anti-inflammatories.
History of Apple Empanadas in Chile
Apples arrived in Chile with Spanish colonizers in the 16th century, quickly adapting to the climate of central and southern Chile where they became one of the most widely grown fruits. By the 18th and 19th centuries, apple empanadas had become a staple of southern Chilean rural cooking, particularly during harvest season when apples were abundant. In Chiloé, where small, intensely flavored local varieties grow, the tradition is especially strong — apple empanadas are a fixture at local markets, fairs, and family celebrations. Today they remain a popular dessert throughout Chile and a sweet counterpart to the country’s iconic savory empanadas de pino.
Did You Know?
The apple tree is native to Central Asia, where its wild ancestor (Malus sieversii) can still be found, being a fruit cultivated for thousands of years and brought to North America by European settlers.
