Apple Empanadas With Almond Pastry Cream
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Egg (beaten)3 tbsps
Unsalted Butter3 tbsps
Brown Sugar1 tsp
Ground Cinnamon1 pinch
Salt1.5 cups
Whole Milk1 cup
Sugar2 tbsps
Almond Paste4 large
Egg Yolk2 tbsps
CornstarchDirections:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper
3
In a large saute pan, melt the butter over medium heat
4
Add the apples and saute until slightly softened, about 5 minutes
5
Add the brown sugar, cinnamon and salt and toss
6
Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes
7
Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce
8
Allow the apples to cool to room temperature
9
Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside
10
On a floured work surface, lay out the puff pastry sheets
11
Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together
12
On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture
13
Brush the edges of each circle with some egg wash
14
Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork
15
Repeat with remaining pastry dough and filling
16
When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie
17
Brush each one with the remaining egg wash and sprinkle with turbinado sugar
18
Transfer the empanadas to the prepared baking sheet
19
Bake the pies until they have puffed and are golden brown, about 20 minutes
20
When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve
21
In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt
22
Whisk over medium heat and bring to a simmer
23
In a small mixing bowl, combine the egg yolks and cornstarch
24
Whisk until combined and the mixture is creamy and thick
25
Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly
26
Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened
27
Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated
28
If desired, strain the pastry cream through a sieve
29
Pour the mixture into a bowl to cool
30
Place plastic wrap directly on the surface to prevent a skin from forming
31
Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours