Makes 12 empanadas
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Skillet • Muffin tin • Knife Cutting board • Fine grater (zester)
1 lemon, zest
1 ⅓ cups + 2 teaspoons all-purpose flour, divided
1 teaspoon + ⅓ cup sugar, divided
½ teaspoon salt, divided
¾ teaspoon cinnamon, divided
⅜ teaspoon baking powder
7 tablespoons canola oil
¼ cup cold water
3 medium Granny Smith apples
½ cup applesauce
Directions Step 1: Prepare ingredients
Preheat the oven to 350 °F. Grease muffin tin. Wash and dry produce. Zest the lemon.
Step 2: Prepare wet and dry ingredients
Dry: In a mixing bowl, mix 1 ⅓ C all-purpose flour, 1 tsp sugar, ¼ tsp salt, ¼ tsp cinnamon, and ⅜ teaspoon baking powder.
Wet: In a mixing bowl, mix 7 Tbsp canola oil, ¼ C water, and ½ the lemon zest.
Step 3: Combine wet and dry ingredients
In the bowl of dry ingredients, make a well in the center and add the wet ingredients. Mix the dough until it makes a ball. Let dough rest for 15 to 20 minutes.
Step 4: Make the apple filling
Dice the apples into small pieces. In a medium bowl, combine diced apples, ½ C applesauce, ⅓ C sugar, 2 tsp all-purpose flour, ½ tsp cinnamon, ¼ tsp salt, and remaining lemon zest.
Step 5: Fill the empanadas and cook the compote
Cut dough into 12 equal portions. Roll and flatten each portion into a circle shape. Place the filling in the middle, pressing down edges to seal the empanada. Meanwhile, bring remaining apples and ½ cup water to a simmer over medium-heat in a saucepan. Reduce heat to low and simmer uncovered for 10 to 15 minutes.
Step 6: Bake the empanadas
Place an empanada in each muffin well. Bake the empanadas 7 to 10 minutes, or until deep golden brown. Eat and enjoy!