Peel the Granny Smith Apple (4) using a paring knife.
Cut the apples into quarters and remove the core. If not using right away, keep fresh in a bowl of water.
Cut the quarters in half and dice into cubes.
Into a pan over high heat, add Coconut Oil (2 tablespoon) and let melt.
Add apples, Granulated Sugar (1/2 cup), Molasses (1/4 cup), Ground Cinnamon (2 tablespoon), Pure Vanilla Extract (2 teaspoon), Ground Nutmeg (1/4 teaspoon), and Salt (1/4 teaspoon). Mix to combine, then lower the heat to medium. Cook uncovered for 5 minutes, stirring throughout.
Transfer apples to a bowl. Using a spoon, mash them lightly. Place bowl in the fridge to cool for 15 minutes.
Sprinkle All-Purpose Flour (2 tablespoon) over the apples. Mix to combine.
Into each Empanada Dough Shell (1 package), spoon some apples. Fold pastry in half, then press the edges together with a fork. Transfer finished shells to a baking sheet. Place in the freezer for 15 minutes.
Into a pan, add Canola Oil (as needed). Heat until oil reaches 320 degrees F (160 degrees C).
In batches, fry the turnovers for 1 minute on each side. Continue frying, flipping every 30 seconds, for a total of 3-4 minutes. Turnovers should be golden brown. Transfer finished turnovers to a wire rack to drain excess oil.
Mix Water (1/4 cup) and Granulated Sugar (1/4 cup) to create a simple syrup. Once turnovers have cooled slightly, brush them with the syrup.
Mix Granulated Sugar (1/4 cup) and Ground Cinnamon (2 tablespoon). Sprinkle over tops of the turnovers.