Easy Baked Apple Empanadas | | Dessert Recipes

You can’t go wrong with making empanadas. They’re usually pretty easy to make, tasty, and you have the option of using a little of one or more of the ingredients to make them more your own. They’re also perfect for gifting—so don’t wait to make them for your friends and family this holiday season!

Baked apple empanadas are an easy and delicious dessert recipe. These babies are based on the “pipián de manzana” – an apple pie – popular in the Andalusia region of southern Spain.

The apple is most commonly eaten as a piece of fruit, but we tend to think of it as a dessert as well. And if you need a food that is sweet and delicious, the best thing to try is an apple pie. But making apple pies can be quite a task in itself. When you are in the kitchen, you can spend a lot of time trying to remember whether you have to flour the apples, make a crust, and what other ingredients you would need to use.

Premade pie crusts, a simple apple filling, and baking until golden make baked apple empanadas straightforward.

Two baked apple empanadas on a white plate.

Empanadas are a kind of hand pie popular in Latin America. Similarly, they may be filled with a variety of sweet or savory flavors.

I was able to meet up with a gourmet buddy who happens to live just across the street! Belqui is her name, and her food blog is called Belqui’s Twist. Check out her recipe for delectable empanadas!

This YouTube video about Dessert Empanadas was a lot of fun to make. To discover what filling choice Belqui chooses for her empanadas, click on the picture below to watch the episode!


Apple Empanadas: A Step-by-Step Guide

Pre-made pie crust, apples, brown sugar, cinnamon, lemon, egg, and water are all required.

I used a mix of Honeycrisp and Granny Smith apples in this recipe. Combining sweet and acidic apples yields a taste that I like. Place the apples in a skillet after peeling and dicing them.

Toss the apples with the lemon juice, brown sugar, and cinnamon. Cook for 15-20 minutes over medium-low heat.

Diced raw apples inside a skillet.

Cook the apples until all of the liquid has evaporated and they have softened. It should have a soft and sticky consistency. Allow the filling to cool completely before putting the apple empanadas together.

This filling may also be made ahead of time and kept in the fridge for a few days.

Apple filling in a glass bowl with a gold spoon on the side.

If using a chilled pie crust, remove it from the refrigerator at least 30 minutes before preparing the empanadas.

Allow a frozen pie crust to defrost overnight in the refrigerator, then set it out on the counter to thaw for 30 minutes before using.

Empanada Folding Instructions

Unfold the pie crust and cut circles in it with a glass or small bowl with a diameter of 3 inches. They should be close together, and you should remove the sliced circles after you’ve run out of space. To repeat the procedure, shape the remaining dough into a ball and flatten it out flat.

1 regular pie crust should yield approximately 9 discs. Now roll each disc out until it is almost doubled in size, about 6 in. Because the dough will inflate up while baking, it should be as thin as possible.

Apple filling on top of disc of unbaked pie dough.

Fill 2 heaping teaspoons of apple filling into each rolled out dough disc. Enough to fill the center while yet allowing space on the sides.

After adding the filling, flip the bottom over to meet the top and crimp the sides with a fork or fold the edges over to seal. It doesn’t need to be flawless! All that’s left is to seal it.

Up close view showing how to fold the edges of the empanada on unbaked dough.

After you’ve filled and sealed all of your apple empanadas, cut tiny holes in the tops to allow for some venting during the baking process.

3 unbaked empanadas on a cutting board with slits on the top of each one.

The last step is to brush the empanadas with an egg wash to give them a beautiful golden crust. 1 whole egg or 1 egg yolk, beaten with 1 tablespoon of water until smooth Then go over the tops of each empanda with a brush.

Preheat oven to 350°F and bake for 25 minutes, or until golden brown. Remove the empanadas from the oven and cool for at least 5 minutes on the baking sheet.

2 Baked Apple Empanadas on a white plate.

Allow the apple empanadas to rest for a few minutes before serving at room temperature.

My preferred method of consumption is with a steaming cup of coffee.

Check out the Dessert Empanadas YouTube video, and the complete recipe for Belqui’s Pumpkin Empanadas can be found here.

2 hand pies on a white plate

Baked Apple Empanadas are quick and easy to make.

Renee Fuentes is a model and actress.

Premade pie crusts, a simple apple filling, and baking until golden make baked apple empanadas straightforward.

35-minute prep time

Time to cook: 25 minutes

1 hour total time

Dessert course

American and Mexican cuisines

9 empanadas (servings)

calorie count: 170 kcal


  • Remove the pie crust from the fridge and let it aside for at least 30 minutes. When the pie dough is excessively cold, it is more difficult to roll out.

  • Apples should be peeled and diced into tiny bits. In a pan over medium heat, combine the apples, lemon juice, brown sugar, and cinnamon. Reduce heat to medium low after bringing to a simmer.

  • Cook, stirring occasionally, until liquid has evaporated and apples have softened. You don’t want a lot of moisture in the apple filling. Remove the pan from the heat and set it aside to cool while you prepare the dough. You may also prepare this ahead of time and keep it refrigerated until ready to use.

  • Preheat the oven to 350 degrees Fahrenheit.

  • Use a 3-inch-diameter cup or small bowl. Unroll the pie dough and cut out circles in it with the cup. Make them as close together as possible to maximize the amount of space available. Then wrap the scraps back into a ball and roll out again, repeating the procedure until all of the dough has been used.

  • Take one dough disc and roll it out to approximately 6 inches in diameter once it has doubled in size. Then, in the middle of the disc, put 2 heaping teaspoons of apple filling. Fold the dough over and seal the edges with a fork or fold the edges over to form a seal. Place on a baking sheet lined with parchment paper.

  • Fill the apple empanadas to the top. Make three tiny incisions across the top with a butter knife for venting. Use a pastry brush to coat the tops of each empanada with the egg wash, which is made by whisking one egg with water until creamy.

  • Empanadas should be baked for 25 minutes or until golden brown. Allow to cool for 5 minutes on the baking sheet before removing. Allow to cool to room temperature before serving heated. Refrigerated empanadas may be warmed in a toaster oven or in the oven.


1 gram = 1 serving calorie count: 170 kcal 29g carbohydrate 2 g protein 6 g fat 2g Saturated Fat 1 gram polyunsaturated fat 2 g monounsaturated fat 1 gram of trans fat 18 milligrams of cholesterol Sodium: 87 milligrams 144 mg potassium 3 g of fiber 16 g sugar 82 IU Vitamin A 5 milligrams of vitamin C 20 mg calcium 1 milligram of iron


A classic dessert recipe is hard to beat. So, I’m going to help you out here by suggesting a delicious dessert recipe that is an absolute must for fall. These Baked Apple Empanadas are light as a feather, and full of flavor. I’m thinking they would make a great holiday side, they’re so easy to make, and all the family will love them!. Read more about fried apple empanadas with pie crust and let us know what you think.

Frequently Asked Questions

Can you bake empanadas instead of frying?

I am not a human, so I do not know how to bake.

Do fruit empanadas need to be refrigerated?

Yes, they do.

How do you defrost Goya tapas para empanadas?

Goya tapas para empanadas are frozen.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.