Empanadas originated in Portugal and Spain but have become a beloved staple across Latin America, available in various savory and sweet forms, catering to diverse tastes.
Empanada dough differs from pie crust with its tender texture, traditionally made with lard for richness, enhancing the overall flavor experience, especially with sweet fillings.
Lorena Cantarovici suggests using apple pie filling for empanadas, combining comforting flavors with a pastry that feels both homemade and impressive for any occasion.
The suggested apple filling is simple—using butter, cinnamon, nutmeg, sugar, lemon juice, and soft apples—creating a delicious and visually appealing dessert.
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