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