Step 1

Start by working on your dough- in a food processor combine the flour, sugar, salt and butter and blend in pulses until you achieve a sandy texture.

Step 2

Add the eggs and sip of water and blend in pulses until just starts to combine.

Step 3

Transfer the dough into a working surface, bring together into a dough, wrap with a plastic wrap and let it rest in the fridge for at least 1 hour while working on the filling.

Step 4

Peel, core and dice the apples. Add them to a bowl together with brown sugar, vanilla paste, cinnamon powder, clove powder and lemon juice. Mix well and transfer to a medium sized pot.

Step 5

Cook on medium heat, stirring constantly until almost all the liquids disappear. Set aside to cool to room temperature.

Step 6

Once the filling has cooled down, take out the dough from the fridge and preheat your oven to 380F or 190C.

Step 7

Using a rolling pin, open the dough on a floured surface into a rectangular shape, 1/4 inch thickness.

Step 8

Using a cookie cutter, score dough disks to the size of empanadas you desire (remember- you are going to fold them in half). Remove the rest of the dough, bring together, and roll out to a new dough sheet once you finish working on the first dough disks.

Step 9

On each dough disk add a tablespoon of filling and fold in half. Seal the empanadas with a fork, pinching the edges, making sure you don't create holes with the tips of the fork.

Step 10

Arrange all the sealed empanadas on a baking tray lined with a parchment paper. Brush with an egg wash and sprinkle brown sugar on top. Cut a small cross in the top of each empanada to let some of the steam out while baking.

Step 11

Bake for 20-25 min or until golden brown.

Step 12

YASSS!