Crisp air, baskets of apples, and a hint of cinnamon — that’s the spark behind these delightful cranberry-apple empanadas. Flaky pockets of pastry hide a tangy-sweet filling that screams fall. They’re portable, crowd-pleasing, and a fun twist on classic pies.
Why these cranberry-apple hand pies work so well this season
These little pastries combine the familiar comfort of apple pie with the bright bite of cranberries. They’re easier to serve than a whole pie and perfect for holiday gatherings.
Use frozen cranberries year-round or fresh ones when they’re in season. The apple and cranberry pairing balances tartness with sweet. That balance is what makes every bite sing.
Ingredients for the crust and filling (what you’ll need)
Recipe overview
- Prep time: about 40 minutes active, plus chilling
- Bake time: roughly 20 minutes
- Total time: around 2 hours including chilling
- Yield: 12–14 empanadas
For the pastry
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 to 1/2 cup ice water, added as needed
For the cranberry-apple filling
- 2 apples, peeled and finely diced
- 1 cup cranberries (frozen or fresh)
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
For finishing
- 1 egg, lightly beaten for egg wash
- 1/4 cup sugar for sprinkling
Step-by-step: assemble and bake the empanadas
- Whisk flour, salt, and sugar together in a large bowl.
- Cut in the chilled butter using a pastry blender or two knives until the mix looks like coarse crumbs.
- Drizzle 2 tablespoons of ice water and mix. Add another 2 tablespoons and test by squeezing. Add more water, a tablespoon at a time, if the dough won’t hold.
- Shape the dough into a flat disc, wrap tightly, and chill for at least one hour.
- For the filling, combine cranberries, sugar, and cornstarch in a small saucepan. Stir and bring to a simmer over medium-high heat.
- Let the cranberry mix thicken, then stir in the chopped apples. Cook 2–3 minutes more. Remove from heat and cool completely.
- Lightly flour your work surface. Roll chilled dough to about 1/8-inch thickness.
- Cut circles from the dough (a 4-inch cutter works well).
- Place 1 1/2 to 2 tablespoons of filling in the center of each circle.
- Fold the dough over the filling and seal the edge by pressing with fingers or a fork.
- Arrange empanadas on a baking sheet and chill until ready to bake.
- Preheat the oven to 375°F (190°C).
- Brush each empanada with the beaten egg and sprinkle with sugar.
- Bake for about 20 minutes, until the tops are golden brown.
Smart tricks, variations, and serving ideas
- Keep butter cold: Cold butter makes the pastry flaky. Work quickly.
- Swap spices: add 1/2 teaspoon cinnamon or a pinch of nutmeg to the filling for warmth.
- Fruit swaps: use only apples, only cranberries, or mix in pears for a subtle twist.
- Make-ahead: dough and filling can be prepared a day ahead. Store chilled until assembly.
- Freezing: freeze unbaked empanadas on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.
- Perfect for guests: individual hand pies mean no slicing and less cleanup.
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