APPLE EMPANADAS! ❤ (APPLE HAND PIES)step by step!

Warm, flaky, and filled with sweet cinnamon apples, these little empanadas are the kind of treat that disappears fast. The filling turns soft and slightly caramel-like, wrapped in a golden crust and finished with a light glaze. They feel like mini apple pies, but easier to make and perfect for sharing. If you’re looking for something cozy and simple that still feels special, this is a great recipe to try.

Ingredients

For the filling

• 2 medium apples (Gala or similar), peeled and diced small
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 1/2 teaspoon vanilla extract
• 1 teaspoon cornstarch

For the dough

• 1 prepared pie crust (store-bought or homemade)
• 1 egg (for egg wash)

For the glaze

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1–2 tablespoons milk

Instructions

Start by making the apple filling. Melt the butter in a saucepan over medium heat. Let it cook just until it turns lightly golden, then add the diced apples.

Stir in the brown sugar and white sugar. Cook for about 8 to 10 minutes, stirring occasionally, until the apples soften.

Add the cinnamon, nutmeg, and vanilla. Continue cooking for another 2 to 3 minutes until the mixture becomes glossy and slightly sticky.

Sprinkle in the cornstarch and stir well. Lower the heat and cook for about 1 to 2 more minutes until the filling thickens. Remove from heat and let it cool.

Preheat your oven to 400°F.

Roll out the pie crust on a lightly floured surface to about 1/8 inch thick. Cut into circles using a cup or small bowl.

Place about 1 tablespoon of the cooled filling in the center of each circle. Do not overfill.

Brush the edges with beaten egg, fold over, and press to seal. Crimp the edges with a fork to secure.

Place on a lined baking sheet. Brush the tops with egg wash and make small slits to allow steam to escape.

Bake for 20 to 25 minutes, until golden brown.

While they cool, make the glaze by mixing powdered sugar, vanilla, and just enough milk to create a smooth, pourable consistency.

Once the empanadas are slightly cooled, drizzle the glaze over the top.

Notes or Tips

Letting the filling cool before assembling makes the dough easier to handle and prevents leaks.

Cutting small vents on top is important so the empanadas don’t burst while baking.

If you want a richer flavor, you can let the butter brown slightly before adding the apples.

You can skip the glaze and dust with powdered sugar for a lighter finish.

These are best enjoyed warm, but they also taste great at room temperature.