Apple Empanadas

To finish off our Mexican themed dishes, we bring you a delicious dessert. Apple empanadas.


Granny smith apple/Apple 2 Medium , peeled and thinly sliced
Juice of lemon 1
Refined coconut oil 1 Tablespoon
Coconut palm sugar 2 Tablespoon
Cinnamon 1 Teaspoon
Salt 1 Pinch
Tortillas 2
For maple cashew cream
Raw unsalted cashew 1/2 Cup (8 tbs)
Maple syrup/Agave nectar 1 Tablespoon
Water 2 Tablespoon (as needed)
For concoction
Maple syrup 2 Tablespoon
Coconut palm sugar/Brown sugar 1 Teaspoon
Cinnamon 1 Teaspoon



In a large bowl, pour in 4 cups of water and lemon juice. Throw in the apple slices until ready to use.

Preheat the oven to 350 degrees F. Line a baking sheet with Silpat and set aside.

For the concoction – in a small bowl, mix together all the ingredients and set aside.


Heat a shallow pan, over medium – high heat and melt the coconut oil.

Add in the apple slices and sprinkle with coconut palm sugar. Cook until done.

Meanwhile, prepare the maple – cashew cream – in a high speed blender, add in all the ingredients and blend until smooth. Add in more water if needed for a creamy and thicker consistency.

Spread some concoction over the tortillas and fill with apple. Wrap as shown in the video and place over the prepared baking sheet spread some concoction on top. Bake in the oven for 10 minutes.


Drizzle some maple – cashew cream on a serving plate slice the empanadas and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 570Calories from Fat 231

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 336 mg14%

Total Carbohydrates 84 g28%

Dietary Fiber 11 g44%

Sugars 48 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet