The personal blog of Kerri Singh, Artist, photographer and founder of

Welcome, to what I would like to say, is my own little magazine. Featuring recent work by the Artists at, Articles as well as tips on everything relating to Photography, and any personal thoughts and projects. If you have any questions or comments please feel free to pass them on to [email protected]. We love to hear everything. Enjoy your stay!!! |

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May 2, 2013

Apple Cinnamon Empanadas | Home Cooking 2013

I made these twice in one week.  Once for Veers International Buffet and once for a bake sale. Out of all the Perfect Empanadas I could have photographed.....this is what was left! They are so delicious that they are worth the work! Enjoy!

Prep Time: 3 hours

Oven Temp: 350 degrees CelsiusCook Time: 40 minutes

Total Time: 3 hours, 40 minutes

Yield: 20-25 small empanadas


  • Pastry:
  • 1 cup butter, chilled (16 tablespoons, or 2 sticks)
  • 8 ounces cream cheese, chilled
  • 2 1/3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Filling:
  • 2 tablespoons butter
  • 4-5 firm green apples (like Granny Smith)
  • 1/2 cup sugar
  • 1-2 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 2 tablespoons corn starch
  • Pinch of salt (to taste)
  • 1 egg yolk
  • Sugar for sprinkling
  • Preparation:

    1. Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly.
    2. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.
    3. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.
    4. Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon.
    5. Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.
    6. Remove apples from heat and stir in the optional dulce de leche until well mixed.
    7. Chill apple mixture for at least an hour, stirring occasionally.
    8. Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter.
    9. Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp the flattened edge over itself decoratively. Repeat with remaining empanadas.
    10. Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar.
    11. Bake empanadas until puffed and golden brown, about 20 minutes.
    12. These are best eaten warm, and can be reheated in a low oven.
    13. Makes about 20-25 empanadas.


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