Description
These apple pie empanadas fold Eggo waffles around gooey apple pie filling, then bake and roll them in cinnamon sugar for an easy, handheld fall dessert.
Ingredients
Scale
- 6 Eggo waffles
- 1 can apple pie filling (about 21 oz)
- 1 Egg (beaten)
- 4 tbsp granulated sugar
- 1 tbsp cinnamon
Equipment
Instructions
- Preheat and thaw. Preheat your oven to 425F. Place the Eggo waffles on a microwave-safe plate and microwave for about 30 seconds, just until they thaw and turn bendable.
- Fill and egg wash. Spoon a little apple pie filling into the center of each waffle. Beat the egg and brush it all the way around the edges.
- Fold and crimp. Fold each waffle in half and press the edges together with a fork to seal.
- Bake. Line a baking pan with parchment paper, arrange the empanadas, and bake for about 10 minutes, flipping halfway through.
- Cinnamon sugar. Mix the sugar and cinnamon together in a bowl.
- Coat and serve. Roll each warm empanada in the cinnamon sugar until evenly coated. Serve and enjoy.
Notes
- Use a firmer apple pie filling; very runny filling can leak out while baking.
- Do not overfill, or the seams will burst open in the oven.
- Flip halfway through baking so both sides crisp evenly.
- Roll in the cinnamon sugar while still warm so it sticks.
- Reheat leftovers in the oven or air fryer, not the microwave, to keep them crisp.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 empanada
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg