Spiced Apple Raisin Empanadas
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Spiced Apple Raisin EmpanadasVisit www.canadianliving.com for full recipe details.4 user reviews.
Spiced Apple Raisin Empanadas
Photography by Yvonne Duivenvoorden
This recipe makes 18 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 143143 cal |
| pro | 2 g2g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 16 g16g carb |
| fibre | 1 g1g fibre |
| chol | 40 mg40mg chol |
| sodium | 61 mg61mg sodium |
| potassium | 54 mg54mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 66 iron |
| vit A | 77 vit A |
| folate | 1313 folate |
Ingredients
- 1/4 cup raisins 1/4 cup raisins
- 2 tbsp rum 2 tbsp rum
- 2 tbsp unsalted butter 2 tbsp unsalted butter
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger 1/4 tsp ground ginger
- 1 pinch ground cloves 1 pinch ground cloves
- 2 tart apples , (such as Granny Smith), peeled, cored and diced2 tart apples, (such as Granny Smith), peeled, cored and diced
- Egg Wash:
- 1 egg yolk 1 egg yolk
- 1 tsp water 1 tsp water
- Topping:
- 2 tbsp icing sugar 2 tbsp icing sugar
- Dough:
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 tsp granulated sugar 1 tsp granulated sugar
- 1/2 tsp salt 1/2 tsp salt
- 2/3 cup cold unsalted butter , cubed2/3 cup cold unsalted butter, cubed
- 1 egg yolk 1 egg yolk
- 1/2 cup cold water 1/2 cup cold water
Preparation
Dough: In food processor, pulse together flour, sugar and sa< add butter and pulse until in coarse crumbs.
Whisk egg yolk with water; add to crumbs and pulse just until ragged dough forms. Gather into ball; wrap and refrigerate for 1 hour.
Meanwhile, in microwaveable measure, microwave raisins with rum on high for 30 seconds; let stand for 10 minutes.
In skillet, melt butter over medium-heat. Stir in sugar, cinnamon, ginger and cloves; cook, stirring, for 2 minutes.
Stir in apples, raisins and any remaining rum; cook, stirring occasionally, just until syrupy and apples are tender, 8 to 10 minutes. Let cool. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Egg Wash: Whisk egg yolk with water; set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) round cutter, cut out circles. Place about 1 tbsp filling onto half of each circle. Brush edge of dough with egg wash and fold over, sealing edge with fork.
Brush egg wash over top of empanadas.
Place on parchment paper–lined baking sheet. Pierce tops with knife. Bake in 375°F (190°C) oven until golden, about 20 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Topping: Dust with icing sugar.
Whisk egg yolk with water; add to crumbs and pulse just until ragged dough forms. Gather into ball; wrap and refrigerate for 1 hour.
Meanwhile, in microwaveable measure, microwave raisins with rum on high for 30 seconds; let stand for 10 minutes.
In skillet, melt butter over medium-heat. Stir in sugar, cinnamon, ginger and cloves; cook, stirring, for 2 minutes.
Stir in apples, raisins and any remaining rum; cook, stirring occasionally, just until syrupy and apples are tender, 8 to 10 minutes. Let cool. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Egg Wash: Whisk egg yolk with water; set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) round cutter, cut out circles. Place about 1 tbsp filling onto half of each circle. Brush edge of dough with egg wash and fold over, sealing edge with fork.
Brush egg wash over top of empanadas.
Place on parchment paper–lined baking sheet. Pierce tops with knife. Bake in 375°F (190°C) oven until golden, about 20 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Topping: Dust with icing sugar.
Source : Canadian Living Magazine: June 2011
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