Recipe for Apple Empanadas with Almond Pastry Cream

Making the perfect Apple Empanadas with Almond Pastry Cream should only take approximately 3 hr 45 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Apple Empanadas with Almond Pastry Cream recipe can feed your family for 8 empanadas.

There are many different ways to make this Apple Empanadas with Almond Pastry Cream recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Apple Empanadas with Almond Pastry Cream recipe.

Apple Empanadas with Almond Pastry Cream Popular Ingredients

• 1 large egg, beaten
• 2 to 3 tablespoons unsalted butter
• 3 large Granny Smith apples, cored, peeled and cut into 1-inch dice
• Turbinado sugar
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• Pinch salt
• Bench flour, for dusting
• Almond Pastry Cream, at room temperature, recipe follows
• 1 box frozen puff pastry, thawed according to package directions
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 2 tablespoons almond paste
• Pinch salt
• 4 large egg yolks
• 2 tablespoons cornstarch
• 3 tablespoons unsalted butter

Steps for making Apple Empanadas with Almond Pastry Cream

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
3. On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
4. On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
5. Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
6. In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
7. In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
8. Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.

Popular Categories for this Recipe

• Pastry Recipes
• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Nut Recipes
• Low Sodium

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Apple Empanadas with Almond Pastry Cream recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon