I’ve made adjustments to this recipe throughout the years, and I now serve it with my pulled pork and ribs with pride. It tastes well on chicken as well. The sauce’s color and flavor will deepen as it simmers. Making the sauce a day in advance yields the greatest results.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- ⅓ cup sour cream
- 1 egg yolk, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup white sugar
- ¾ cup butter
- 1 tablespoon butter
- 2 apple – peeled, cored, and chopped
- ¼ cup raisins
- 1 tablespoon brown sugar
- 1 teaspoon apple pie spice
Instructions
- Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
- Divide dough in half and chill until easy to handle (3 hours or so).
- To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
- Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
- Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners’ sugar.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 47 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly as written but did not make the lemon glaze. I found the same as the first reviewer, the dough needs more flour. While rolling it out I probably used between 1/3-1/2 C. of extra flour because it was very sticky. The filling was easy to make and really yummy. This is basically an apple empanada recipe that is more like apple pie. I’ve used cream cheese but not sour cream in empanadas before, they have similar results. I had to bake mine about 20 minutes to get a nice golden brown on the crust. The end product was very yummy and I think I will make these again and experiment with fillings!
I’d have given the recipe a higher rating if I had been able to follow the recipe as written… the finished product is really quite tasty! As it was, I tried following it to the letter, but after 3 1/2 hours of chilling, the dough was till a goopy mess. I allowed it to chill overnight, just in case it would help, and still – goop. I added about 1/3 cup of flour, which I mixed in a little at a time with my hands, and the texture was much better. I was then able to roll out the dough on a well floured surface, and I also kept the dough floured on top. This worked well. I cut out the circles (I used the top of a large glass, which worked well), then, as suggested, I used chunky apple sauce as the filling. (specifically, Mott’s applesauce with brown sugar and cinnamon). One teaspoon is just enough – a little less would also work – for each circle. I did have to refrigerate the dough that I wasn’t using at that moment so that it would not be too warm and sticky to roll out. (This was also the case of the little dough scraps that were left each time – without being chilled, they stuck badly, even to a floured surface.) I sealed these with a fork – that worked well – they look like small tarts. I baked the first batch for ten minutes then checked them… they barely looked baked. I kept checking them every two minutes, and I ended up baking each batch for eighteen minutes. They turned out well at this time, but I’m glad time wasn’t tight! All in all, I was able