6 tablespoons salted butter, divided 2 green apple, cored, diced medium or sliced 1/2 cup chopped walnuts 1/2 cup dried cranberries 2 tablespoons brown sugar 1 1/2 cups applesauce 1/4 cup water 1/2 teaspoons cinnamon 4 tablespoons all-purpose flour, plus more for sealing edges of dough 1 (13-ounce) package empanada dough, thawed 1 egg, lightly beaten 2 tablespoons sugar Ice cream and caramel sauce, for serving, if desired 1 Preheat oven to 375 degrees and lightly grease a baking sheet. 2 Melt 4 tablespoons butter in medium saucepan over medium heat. Add apples and cook, stirring, until they begin to soften. Add walnuts, cranberries, brown sugar, applesauce, water, and cinnamon. Cook 3 to 4 minutes more, stirring occasionally, and remove from heat. 3 Lightly flour a clean flat surface and fill each empanada shell with 2 heaping tablespoons of filling. Brush edges of pastry with egg, fold over and seal edges with a fork dipped in flour, pinching the dough with the fork. Place on prepared baking sheet and brush with remaining 2 tablespoons melted butter. Sprinkle with sugar and bake 20 minutes or until golden. Makes about 8-10 empanadas. Serve with ice cream or caramel sauce, if desired. Nutrition information per empanada: 289 calories, 48% calories from fat, 16 g fat, 9 g saturated fat, 35 mg cholesterol, 36 g carbohydrates, 5 g protein, 216 mg sodium, 2 g fiber
Ginny Dixon, Correspondent.
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