Apple Banoffee Empanadas
- Details
Couple of weeks back,when a Sprigs representative contacted me asking if I could develop a recipe for them, I was excited. The product I had to work with was Banana & Caramel Banoffee Topping & Spread. The first thing that came to my mind was Empanadas. In case you are wondering what they are, Empanada is a stuffed pastry which can be fried as well as baked. The fillings of Empanadas can be either sweet or savoury.
I had been thinking of making Empanadas for a while. What better time to try it out ! I made the dough following the basic recipe. Once that was kept in the refrigerator, I set about with the filling. Though the Banoffee spread tastes good by itself, I wanted to add something extra. That’s when I spotted the fruits in my pantry. Next was the mixing and tasting session. After trying out a few combinations, I zeroed in on the apples.
The empanadas turned out really AMAZING !!! The flaky covering combined with the Not- so-sweet Apple filling is definitely a Winner.

Apple Banoffee Empanadas
Ingredients
For the Empanada Dough
- 1-1/4 cups Flour
- 1/2 cup Cold salted butter
- 1/2 tablespoon Sugar
- 2-3 tablespoons Chilled water (or more)
For the Filling
- 2 Apples
- 1 tablespoon Butter
- a pinch Salt
- 1/4 teaspoon Cinnamon powder
- 1/4 cup Sprig's Banana & Caramel Banoffee
Instructions
For the Empanada Dough
- Take the flour, sugar and cubed cold butter in a grinder/mixer.
- Pulse till you get a sand-like texture.
- Transfer to a bowl.
- Add the chilled water, 1 tablespoon at a time, and knead, to form a soft dough.
- Flatten the dough into a disc shape and cover with a cling wrap.
- Refrigerate the dough for at least an hour.
For the Filling
- Peel, core and chop the apples.
- Heat butter in a pan.
- Tip in the chopped apples and cook on low heat.
- Add the salt and cinnamon powder and mix well.
- When the apples become soft, add the banoffee filling and mix well.
- Continue cooking till there is no more liquid.
- Switch off heat and allow to cool completely.
Assembling
- Preheat oven at 180 C.
- Roll out the dough into 1/4" thickness.
- Cut out 4-1/2" sized discs.
- Place a tablespoon of Apple Banoffee filling in the centre of each disc.
- Apply water along the edges of the disc.
- Bring one end over the filing to join the other end, thus forming a half-moon shape.
- Seal the edges.
- Crimp the edges using a fork.
- Transfer the empanadas to a baking tray.
- Brush the top with milk/ cream/egg wash.
- Bake for 20-25 minutes or till becomes golden brown in colour.
- Serve warm.