📝 About This Recipe
Inspired by the vibrant street food markets of Latin America, these sweet empanadas feature a buttery, flaky crust stuffed with a spiced Granny Smith apple compote and a molten heart of rich dulce de leche. Using the air fryer transforms these handheld treats into perfectly crisp, golden parcels without the heaviness of deep-frying. Topped with a dusting of cinnamon sugar, they offer a sophisticated balance of tart fruit, creamy caramel, and warming spices that melt in your mouth.
🥗 Ingredients
The Spiced Fruit Filling
- 2 large Granny Smith Apples (peeled, cored, and finely diced into 1/4 inch cubes)
- 1 tablespoon Unsalted Butter (for sautéing)
- 3 tablespoons Light Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Lemon Juice (to prevent browning and add brightness)
- 1 teaspoon Cornstarch (dissolved in 1 teaspoon of water)
The Pastry and Core
- 12 pieces Empanada Discs (store-bought 'for baking' style or puff pastry rounds)
- 1/4 cup Dulce de Leche (thick, premium quality canned or jarred)
- 1 large Egg (beaten with 1 tablespoon of water for egg wash)
The Cinnamon Sugar Finish
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 bottle Cooking Spray (neutral oil spray like avocado or canola)
👨🍳 Instructions
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1
In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, 1 teaspoon of cinnamon, and lemon juice.
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2
Sauté the apples for 5-7 minutes until they are tender but still hold their shape. Stir in the cornstarch slurry and cook for 1 additional minute until the liquid thickens into a glossy syrup. Remove from heat and let cool completely.
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3
While the filling cools, lay out your empanada discs on a clean, lightly floured surface. If using puff pastry, cut into 5-inch circles.
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4
Place 1 tablespoon of the cooled apple mixture in the center of each disc, leaving a generous border around the edges.
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5
Add a small dollop (about 1/2 teaspoon) of dulce de leche on top of the apple filling. Do not overfill, or the empanada will leak during cooking.
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6
Lightly moisten the edges of the pastry with a finger dipped in water or the egg wash to help create a strong seal.
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7
Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal.
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8
Use the tines of a fork to crimp the edges, or use the 'repulge' technique (folding the edge over itself in small increments) for a traditional look.
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9
Preheat your air fryer to 350°F (175°C) for about 3 minutes.
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10
Lightly brush the top of each empanada with the egg wash. This ensures a deep golden brown color.
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11
Arrange the empanadas in the air fryer basket in a single layer, ensuring they do not touch. You will likely need to cook in two batches.
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12
Air fry for 8-10 minutes, or until the pastry is puffed and golden brown. Flip them halfway through if your air fryer doesn't circulate heat evenly from the bottom.
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13
While the empanadas are cooking, mix the granulated sugar and remaining cinnamon in a small shallow bowl.
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14
Immediately upon removing the empanadas from the air fryer, give them a very light spray of oil and dredge them in the cinnamon sugar mixture while still hot.
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15
Let the empanadas rest for 5 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
Always ensure your filling is completely cool before assembling, as warm filling will soften the dough and cause leaks. Don't overstuff the empanadas; a little filling goes a long way, and a burst empanada is difficult to clean in an air fryer. If you can't find dulce de leche, a thick caramel sauce or even a square of dark chocolate makes an excellent substitute. Use a parchment paper liner designed for air fryers (with holes) to prevent sticking while still allowing air circulation. For an extra-flaky crust, keep your empanada dough in the refrigerator until the exact moment you are ready to fill and seal.
🍽️ Serving Suggestions
Serve warm with a side of chilled vanilla bean whipped cream for dipping. Pair with a hot cup of Mexican Café de Olla or a spicy Chai Latte. Drizzle with extra warmed dulce de leche and a pinch of sea salt for a salted caramel twist. Serve alongside a scoop of cinnamon or rum raisin ice cream for a decadent plated dessert. Enjoy as a 'grab-and-go' treat for autumn picnics or festive gatherings.