Cinnamon Apple Empanadas

Cinnamon spice and everything nice... that's what we have wrapped up in these apple empanadas 🤗 Enjoy a warm, flaky empanada made from our Cinnamon Apple baking mix and granny smith apples. Coated with cinnamon sugar, these are sure to spice up your day and make it a little bit sweeter!

Recipe adapted from The Brown Eyed Baker

Serving Size:   1 empanada
Servings:  9



  • 4 Granny Smith apples (about 1 pound), peeled
  • ½ cup granulated sugar
  • 2 tsp lemon juice
  • ¼ tsp salt


  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon


  • Calories:   357
  • Fat:   21g
  • Carbs:   33g
  • Sugar:   25g
  • Protein:   9g

Apple Empanadas


  • In a food processor, pulse to combine the FlapJacked Mix, salt, & sugar. Next add a quarter of the butter cubes in with four 1 second pulses. Then add the remaining butter and pulse twice for 1 second. Put mixture into medium bowl.
  • Mix lemon juice and ice water into small bowl. Add 3 tablespoons of the liquid to the butter mixture. Toss until combined. Add the remaining water, then turn the dough out onto a floured surface.
  • Knead the dough and then wrap in plastic wrap. Refrigerate for 30 minutes.
  • Roll dough into a rectangle on a floured surface and fold the dough into thirds lengthwise.
  • Chill dough for 30 minutes and repeat last step. When finished, wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Roll the dough to an 18-inch square on a large sheet of parchment paper. Cut the dough into nine 5-inch squares.
  • While preparing the filling, place the parchment and dough onto a cookie sheet or large cutting board and refrigerate.
  • Grate the apples. Combine the grated apples, sugar, salt, and lemon juice in a medium bowl. 
Set aside, after lining a baking sheet with parchment paper.
  • Remove dough squares from the refrigerator. In center of square, put 2 tablespoons of the apple filling. Moisten two adjoining edges of the dough square with apple liquid. Fold the top portion of dough over the bottom to overlap slightly.
  • Use fork to seal edges and puncture top. Place empanada on baking sheet. Repeat the process with the remaining dough squares. Refrigerate for at least 30 minutes or cover with plastic wrap.
  • Preheat oven to 375 degrees F. Combine the sugar and cinnamon in a small bowl.
  • Lightly brush empanada with water and sprinkle with cinnamon sugar.
  • Bake until golden brown, 18 to 22 minutes. Let cool before serving!

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