3medium applesfancier varieties like Gala, Fuji, Pink Lady, etc. are nicest, though any will work
12empanada wrappersor your choice of pastry sheet with a 6 inch diameter
1/4cuphoneyor 1/3 cup raw sugar
Pre-heat your oven. I'm currently cooking on Argentine gas ovens that have no temperature gauge, so I'm going to go out on a limb and suggest around 400 F.
Peel and dice apples, in 1/2 inch pieces. My hubby thinks they're best when diced small. It's his recipe, so I'll defer to him on this one.
Lay out your empanada wrappers. Place about 1/4 cup chopped apples in the center. You want it to be good and full, but not overstuffed.
Sprinkle the apples with 1/2 tsp. cinnamon, and a generous drizzle of honey or sprinkle of sugar (honey is sweeter than sugar, so keep that in mind depending on which one you use). Note that you can absolutely cut the sweetener back if you enjoy a more tart apple taste. Add a couple dabs of butter onto the top of your apples.
Fold the wrapper in half, pulling and stretching the edges just a bit as you seal them, to give yourself dough for folding over or crimping. Make your edges look as simple or fancy as you like.
If you're my husband, you will want to melt a small amount of butter to brush on top of the finished empanadas, then finish with a light sprinkle of more cinnamon and sugar. This step isn't necessary, but it does add to the presentation.
Put on a greased baking sheet or pan, with just a bit of space between each empanada as they will puff up a little.
Cooking time is approximately 25 minutes, give or take. I've baked these in so many different ovens, in different amounts of time. Start checking in around 15 minutes. You're waiting to see the soft dough all begin to firm and crisp up, and the tops should be lightly browned when they're finished.