Cooking Instructions
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Step 1
Peel the
Granny Smith Apples (4)
using a paring knife.
Step 2
Cut the apples into quarters and remove the core. If not using right away, keep fresh in a bowl of water.
Step 3
Cut the quarters in half and dice into cubes.
Step 4
Into a pan over high heat, add
Coconut Oil (2 Tbsp)
and let melt.
Step 5
Add apples,
Granulated Sugar (1/2 cup)
,
Molasses (1/4 cup)
,
Ground Cinnamon (2 Tbsp)
,
Pure Vanilla Extract (1/2 Tbsp)
,
Ground Nutmeg (1/4 tsp)
, and
Salt (1/4 tsp)
. Mix to combine, then lower the heat to medium. Cook uncovered for 5 minutes, stirring throughout.
Step 6
Transfer apples to a bowl. Using a spoon, mash them lightly. Place bowl in the fridge to cool for 15 minutes.
Step 7
Sprinkle
All-Purpose Flour (2 Tbsp)
over the apples. Mix to combine.
Step 8
Into each
Empanada Dough Shells (1 pckg)
, 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.
Step 9
Into a pan, add
Canola Oil (as needed)
. Heat until oil reaches 320 degrees F (160 degrees C).
Step 10
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.
Step 11
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.
Step 12
Mix
Granulated Sugar (1/4 cup)
and
Ground Cinnamon (2 Tbsp)
. Sprinkle over tops of the turnovers.
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