Cardamom-Vanilla Apple Empanadas

Fresh picked apples are peeled and cored with the Weston Apple Peeler, then simmered with cardamom, vanilla bean, and cinnamon, and sealed into homemade pie crusts with Roma Ravioli Makers. The result is pre-baked, deep fried, then tossed in cinnamon-sugar and served with homemade ginger whipped cream.


5 Gala apples
3 pods cardamom
1 vanilla bean
1 cinnamon stick
juice from 1 orange
1/2 cup brown sugar
1/4 cup water

homemade pie crust dough

1 egg, beaten

2 tablespoons granulated sugar
1 teaspoon cinnamon

Whipped Topping
1 cup heavy whipping cream
1 tablespoon crystallized ginger

Weston Apple Peeler
Weston Multi-Seed Grinder
Roma Ravioli Maker Set

Use a Weston Apple Peeler to peel, core, and slice your apples. Cut apples into smaller 1/4 inch pieces. Set aside.

Use the Weston Multi-Seed Grinder to freshly grind the cardamom pods. Place all ingredients into a medium saucepan, bring to a boil, then simmer over medium heat for 30 minutes or until apples are soft. Refrigerate mixture for one hour.

Using the Roma Ravioli Maker for your preferred empanada size, cut the pie crust dough into circles. Place the dough circles onto a ravioli maker, rim the circle with egg wash, and place a spoonful of apple mixture into the center. Close to seal.

Place the empanadas onto a cookie sheet and bake for ten minutes at 350 degrees F. In the meantime, heat oil in a large pot or deep fryer to 350 degrees. Once the empanadas have pre-baked, drop them into the oil and deep fry for 5 minutes or until golden brown. Toss in cinnamon sugar.

Whip the whipping cream and crystallized ginger together with an immersion blender or whisk until whipped cream forms. Serve empanadas warm with a heaping dollop of whipped cream. 

Sample Product Label
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