Vegan Apple Empanadas
Indulge in the perfect blend of crisp, flaky pastry and a luscious apple-cinnamon filling with these Vegan Apple Empanadas. This plant-based twist on the classic dessert combines a tender coconut oil-based dough with a spiced apple mixture bursting with flavors of cinnamon, nutmeg, and vanilla. The hint of lemon juice enhances the fruit's natural sweetness, while the easy cornstarch-thickened filling ensures a perfectly gooey texture. Baked to golden perfection, these empanadas are dairy-free, egg-free, and irresistibly delicious. Serve them warm or at room temperature for a comforting treat that's ideal for parties, holidays, or a cozy night in. Perfect for dessert lovers seeking vegan options, this recipe is simple, wholesome, and sure to please.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Coconut oil (solid state)
- 0.5 tsp Salt
- 0.75 cup Cold water
- 3 medium Apples
- 0.5 cup Brown sugar
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- 2 tbsp Almond milk
Instructions
In a large mixing bowl, combine all-purpose flour and salt. Add the solid coconut oil. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Gradually add in cold water, mixing with a spoon until the dough begins to come together. Knead the dough gently a few times, then shape into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.
While the dough is chilling, peel, core, and dice the apples into small cubes.
In a medium saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch. Cook over medium heat for about 8 minutes, stirring occasionally, until the mixture thickens and apples are tender. Remove from heat and let cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles.
Place about a tablespoon of the apple filling onto one side of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together with a fork to seal.
Place the empanadas onto the prepared baking sheet. Brush the tops lightly with almond milk.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy your vegan apple empanadas warm or at room temperature.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 131.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
