Empanada de Primavera

May 1

Demo and Recipe Below!

While developing this recipe, I reflected on a trip to Frankfurt in 2018, where I sipped on the region’s famous Apfelwein — a cider-like fermented apple drink served chilled in small ceramic jugs. Between the golden apple relics on the stone streets and riverside taverns, I discovered slices of Frankfurter Apfelkuchen, often made with thin layers of apple nestled into a yeasted or cake-like crust — different from the more buttery Dutch appeltaart, but sharing that same reverence for the fruit. Such a beautiful pastry that we will revisit in the future.

The Dutch appeltaart, often topped with a generous streusel called kruimeldeeg, has roots dating back to the Middle Ages. The earliest versions appear in 16th-century Dutch cookbooks — rustic pies filled with apples, spices, and dried fruits, much like early colonial pies in the Americas. Over time, that crumb topping evolved into what we now recognize as the Dutch crumb — a golden mix of flour, butter, and sugar that adds texture and sweetness.

The Empanada de Primavera brings that memory full circle — wrapping cubed apple filling in a Mexican-style buttermilk dough and topping it with Dutch crumble, a tribute to both old-world apple pastries and the springtime markets of Mexico, where apples, cinnamon, and piloncillo are everyday ingredients with deep cultural roots.

This isn’t just a pastry, it’s a conversation between continents, carried in the pocket of a warm empanada.

Yield: 12, 50-gram pastries

Ingredients

Relleno de Manzana Dough

450 grams (3-4 whole) green apples, cored and cubed
15 milliliters (1 tablespoon) lemon juice
120 grams (1/2 cup) granulated sugar
30 grams (3 tablespoons) corn starch
60 milliliters (1/4 cup) water (120˚F)
2 grams (1/2 teaspoon) ground cinnamon
2 grams (1/4 teaspoon) salt

Dutch Crumb Topping (Streusel)

145 grams (1 cup) all-purpose flour
75 grams (1/3 cup) dark brown sugar
25 grams (2 tablespoons) granulated sugar
115 grams (1/2 cup or 1 stick) unsalted butter, cubed and chilled
2 grams (1/2 teaspoon) ground cinnamon
2 grams (1/4 teaspoon) salt

Empanada Dough

250 grams (1 3/4 cups) all-purpose flour
115 grams (1/2 cup or 1 stick) unsalted butter, cubed and chilled
25 grams (2 tablespoons) granulated sugar
60 grams (1/4 cup) buttermilk
50 milliliters (1 large) egg
5 grams (1 teaspoon) baking soda
5 milliliters (1 teaspoon) vanilla extract
2 grams (1/4 teaspoon) salt

Filling Procedure

Wash, core, and cube apples into ¼-inch pieces. Place in a 2-quart bowl.
Add lemon juice, sugar, cinnamon, and salt. Mix with a rubber spatula.
Transfer the mixture to a saucepan. Simmer at 250°F (121°C) for 4–6 minutes.
In a separate bowl, whisk cornstarch with water to make a smooth slurry.
Add the slurry to the apple mixture. Stir gently with a rubber spatula until fully combined and thickened.
Remove from heat and mix until the filling becomes glossy and uniform.
Cover with plastic wrap and let cool. Refrigerate until ready to use.
Once cooled it is recommended to portion into 12 parts and place in the freezer for easier assembly of the empanadas.

Topping Procedure

In a bowl, combine flour, sugars, cinnamon, and salt.
Add cold butter. Use your fingers to blend until the mixture resembles coarse crumbs.
Chill crumb topping until ready to use.

Equipment:

Electric stand mixer with paddle attachment to mix the cookie dough.
One dough scraper that you will use to scrape the sides of the mixer bowland dividing the dough into pieces
One heat resistant rubber spatula
2-quart saucepan to make the filling
One 2-ounce portion scoop to divide the dough and filling
A digital scale to weigh the dough. The digital scale is also an important piece of equipment when making bread or pastries at home. A precise dough weight makes for a more consistent bake. Be sure that your scale offers a gram measurement.
Pastry brush to apply the buttermilk wash
Wooden dowel to roll out empanadas
¼ sheet baking tray or ½ sheet baking tray
Parchment paper

Mixing & Baking Procedure

In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a mixer with paddle attachment, cream cold butter and sugar until light and crumbly (2–3 minutes).
Add egg, buttermilk, and vanilla. Mix until just incorporated.
Gradually add the dry ingredients. Mix until dough forms.
Using the portion scoop, divide the dough into 12 portions (55 g each). Roll into balls.
Place dough balls on floured parchment-lined baking sheet and wrap in plastic.
Refrigerate for at least 1 hour.
Flatten into 4–5-inch discs, then roll into an oval shape using the wooden dowel.
Place 50 grams of apple filling in the center. Fold over into a half-moon and crimp.
Invert and place empanadas on a parchment-lined baking sheet. Press to seal edges.
Brush each top lightly with buttermilk.
Spoon 1 to 1½ tbsp Dutch crumb topping over each empanada, press lightly so it adheres.
Bake at 375°F (190°C) for 18–20 minutes. Do not use convection.
Cool slightly, then finish as desired.
1. Dust with powdered sugar
2. Toss in cinnamon sugar
3. Serve as is