Poppyseed Apple Empanadas | Slatke empanade s makom i jabukom

Today I am sharing a recipe for sweet empanadas with you, you can use the dough for sweet and savory fillings as well, the recipe differs from my favourite recipe for Empanades Picantes , as this one is made with rice flour and pure lard.  The rice flour makes the dough nice and crispy, we love these ones a lot. The fillings may vary, up to your taste, and this time I have filled them with poppyseed apple filling, a very delicous combination of flavours, if you ask me! :)
 
The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.
 
 
_poppyseed empanadas_Bl MG_4501

 Sweet Poppyseed Apple Empanadas

Ingredients (makes about 40 empanadas)

Dough:

~  250 grams of all-purpose flour
~ 200 grams of rice flour
~ 15 grams of butter
~ 3 Tablespoons of pure lard
~1 tablespoon vinegar
~ 1 teaspoon salt
~ 100 ml (1 dcl)  of cold water
~ 1 egg

Filling:

~ 100 grams ground poppy seeds
~ 1 apple (middle size)
~ 3 tablespoons of hot milk
~ 1-2 tablespoons rum  *optional
~ 1 teaspoon vanilla essence
~ 1 egg yolk
~ zest of 1 lemon
~50 grams sugar  *I used sweetener
 
 

 Coating:

~ 1 egg yolk
~ tablespoon milk
 
 
~ powder sugar for dusting before serving
 
 

Method:

Preheat oven to 180° C.
Sift flour. Add salt.
In a bowl combine rice flour and 200 gr of all-purpose flour,
 butter, knead by hand. 
Add egg, vinegar, water, then slowly add rest of flour (50 gr), 
knead until soft dough forms. 
Wrap in plastic wrap and put in fridge for about 1 hour. 
 
For the poppyseed apple filling: 
combine poppy seed, grated apple with hot milk, 
sugar (or sweetener), rum, yolk, and lemon zest. 
 
Roll out the dough to about 1-3 mm, cut into circles with a mold  
(if you have one, if not, use a glass), 8-10 cm in diameter.
Repeat the process until used up the dough.
Place a tablespoon of  filling in center 
Fold the edges of the circle to get a semi-circle. 
Fold and pinch the edges shut (with a fork),
                                              and place them on a baking sheet.
Sprinkle each empanada with milk before baking.
Bake in a preheated oven at 180 ° C (350° F) for 20-25 minutes 
until light golden brown.
Sprinkle with powder sugar before serving.
 
 
Sweet poppyseed empanadas BL 2 _4504
 
 Empanade jako volim, i slane i slatke, zgodne su grickalice, mada ih ne pravim prečesto, čisto iz razloga što su tako male, fine, jedan zalogaj, i kad krenem da jedem, kod mene nema granice. S toga se kod mene empanade prave samo kad ima više degustatora, a ne samo ja i suprug, jer znam kako će (i gdje ;)) završiti ove slatke delicije. Davno sam objavila recept za Empanades Picantes, tijesto je drugačije od ovog koji s vama dijelim danas, u današnjem receptu će u upotrebi biti rižino brašno i mast. Tijesto je krckavije od onog koji sam pravila za Empanades Picantes,  i u ovoj slatkoj kombinaciji  (a možete ih puniti i slanim filom po želji) jedan pravi slatki užitak. Najbolje su kad se tek ohlade, ali su i sutradan fine.
 
 

Slatke Empanade s makom i jabukom

Sastojci

 (za otprilike 40 empanada/ 2 pleha):
 
 

Tijesto:

~ 250 g brašna (oštro)
~ 200 g rižinog brašna
 ~ 15 g maslaca (otprilike 1 žlica)
~ 1 žličica soli
~1 žlica sirćeta
 ~3 žlice masti
100 ml hladne vode
 ~1 jaje
 

Punjenje:

~100 g mljevenog maka
 ~1 jabuka, izrendana (srednje veličine)
~1-2 žlice ruma (može se izostaviti)
~3 žlice vrelog mlijeka
~ 1 žlica esencije vanilije
~50 g šećera (ovaj put sam ja stavila sladilo)
 ~1 žumanjak
~ limunova korica
 

Premaz:

~1 žumanjak
~1 žlica mlijeka
 

Za dekoraciju:

~šećer u prahu
 
 

Priprema: 

 Zagrijati peć na 180° C.
 
U jednoj posudi prosijati 200 g brašna, dodati
 rižino brašno, sol, mast, maslac, pa rukom sjediniti. 
Dodati jaje, sirće, vodu i postepeno dodavati ostatak brašna (50 grama). 
Zamijesite glatko tijesto.
Ostaviti u hladnjaku oko 1 sat. 
 
Za punjenje:  pomiješati mak, izrendanu jabuku, rum, 
vrelo mlijeko esenciju vanilije,
 šećer (ili sladilo, po želji) žumanjak i limunovu koricu. 
 
Tijesto razviti na pobrašnjenoj podlozi,  razvaljati na oko 1-3 mm, 
i kalupom ili čašom rezati krugove promjera  8-10 cm.  
Ostatak tijesta ponovo zamijesiti i ponavljati postupak do se ne potroši tijesto. 
Na svaki krug staviti malo fila (otprilike 1 žličicu) , 
ivice tijesta premazati vodom kako bi se slijepile, preklopiti, i, 
u slučaju da nemate kalupiće za empanade, stisnuti ivice viljuškom. 
Svaku empanadu premazati umućenim zumajkom i mlijekom.
Peći na 180° C otprilike 20-25 minuta. Paziti da ne porumene previše. 
Prije serviranja posuti prah šećerom.
 
 

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