Berry Empanadas Empanadas De Bayas Recipe

Ingredients for Berry Empanadas Empanadas De Bayas

• Fresh Blackberries
• 1 medium apple (peeled, cored, and diced)
• 1/2 cup chopped walnuts
• 1/2 cup granulated sugar (plus 2 tablespoons for topping)
• 1/4 cup all-purpose flour
• Ground Cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• Pie Crusts
• Melted butter, for brushing
• 1 teaspoon ground cinnamon (plus 1/2 teaspoon for topping)

How to Make Berry Empanadas Empanadas De Bayas

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine 1 medium apple (peeled, cored, and diced), 1/2 cup chopped walnuts, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
3. Gently fold in 2 cups of mixed Oregon raspberries and blackberries.
4. On a lightly floured surface, roll out your prepared pie crust (or store-bought) to 1/8 inch thickness. Use a 4 1/2-inch cookie cutter or knife to cut out twelve rounds.
5. Place 2 tablespoons of the berry filling onto one half of each pastry round, leaving about 1/2 inch of space along the edges.
6. Fold the other half of the pastry over the filling, pressing firmly to seal the edges. Crimp the edges with a fork to create a decorative seal.
7. Repeat steps 5 and 6 until all empanadas are assembled.
8. In a small bowl, combine 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon.
9. Brush each empanada with melted butter and sprinkle generously with the cinnamon-sugar mixture.
10. Place empanadas on a greased baking sheet. Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.