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Apple Empanadas With Almond Pastry Cream

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.9408
Energy (kCal)1568.6675
Carbohydrates (g)259.8574
Total fats (g)43.8238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. | 2. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside. | 3. On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together. | 4. On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet. | 5. Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve. | 6. Almond Pastry Cream: | 7. In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer. | 8. In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. 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. | 9. Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 1 beaten 71.5 0.36 6.28 4.755
    butter 2 -3 tablespoons unsalted 0.0 0.0 0.0 0.0
    granny smith apple 3 cored peeled cut 358.44 84.1098 2.7192 1.1742
    turbinado sugar 1 dash 402.99 100.79799999999999 0.0 0.0
    brown sugar 3 tablespoons 102.6 26.4843 0.0324 0.0
    cinnamon 1 teaspoon ground - - - -
    salt 1 pinch - - - -
    flour - - - -
    almond pastry cream - - - -
    puff pastry 1 box thawed frozen - - - -
    milk 1 1/2 cups 223.26 17.4948 11.529000000000002 11.9682
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    almond paste 2 tablespoons 129.9575 13.5661 2.5538 7.8712
    salt 1 pinch - - - -
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    butter 3 tablespoons unsalted 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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