Apple Pie Meets Empanadas in Hrna Eatz's Festive Fall Dessert

Directions

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1. In a large bowl, whisk together the masa harina, wheat flour, sugar, cinnamon, and salt.

2. Add the melted butter and mix well.

3. Work in the egg yolks until the mixture has a sandy consistency.

4. Gradually add hot water, mixing until the dough reaches a slightly sticky, biscuit-like texture. Add more water if needed.

5. Knead for 10 minutes until smooth and elastic. The dough should spring back slightly when pressed but not completely. Cover and refrigerate for 30 minutes.

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1. In a large pot over medium-low heat, melt the butter.

2. Add the apples, lemon zest, lemon juice, brown and white sugars, spices, salt, and vanilla. Cook for 8-10 minutes until the apples are tender but not mushy.

3. Mix the water with the cornstarch to create a slurry, then add it to the apples to thicken the filling. Cook for a few more minutes.

4. Once thickened, remove from heat and let cool.

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1. Roll the dough into even-sized balls. Using a tortilla press with a plastic liner, gently press each ball down, making sure they’re thick enough to hold the filling.

2. Place a spoonful of apple filling in the center, leaving about ½ inch of space around the edges.

3. Fold each circle over the filling to form a half-moon shape. Gently crimp the edges closed with a fork to seal.

4. Place the empanadas in the fridge for 10 minutes to firm up.

5. Heat oil over medium-high heat in a large pan. Fry the empanadas for 2-3 minutes per side, or until golden brown and crispy, working in batches if needed. Remove from oil.

6. Combine the sugar and cinnamon in a bowl. Sprinkle it over the empanadas, let them cool slightly, and enjoy!