2012-09-14

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.






 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.





 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.






36 comments:

  1. Može li se mast zamjeniti sa nečim drugim?

    ReplyDelete
    Replies
    1. Ovaj recept sam uvijek pravila s mašću, vjerujem da se može i zamijeniti ali nisam isprobala. Za empanade bez masti(s maslacem) preporučujem recept za Empanades Picantes, tijesto je zgodno i za slana i slatka punjenja. Link za recept možete naći gore u postu.

      Delete
  2. Beautiful empanadas, Tanja! I love the rum-poppyseed-apple filling :)

    ReplyDelete
  3. A wonderful treat! Those sweet empanadas must taste divine.

    Cheers,

    Rosa

    ReplyDelete
    Replies
    1. Thank you Rosa! These empanadas are trully tasty :)

      Delete
  4. Volim sve od maka, a ovdje je još i jabuka u kombinaciji, pa se sigurno ne bih zaustavila samo na jednoj empanadi

    ReplyDelete
    Replies
    1. Taj problem imam i ja, kad počnem grickati, teško mi da se zaustavim na jednoj ;)

      Delete
  5. How nice.. apple and poppy seed sounds delicious :) I guess these are bit similar to our traditional dumplings with poppy seed, unfortunately without apples :D

    ReplyDelete
    Replies
    1. Thanks Medeja! Oh, I would like to try your traditional dumplings, do you have a recipe for it posted on your blog? I am heading over to your blog now :)

      Delete
  6. Moram priznati da nisam probala ovu kombinaciju jer sam cisti makoljubac..ne volim kombinovati ,mada spoj sira i maka me izluduje,stobi se sigurno desilo i sa ovom tvojom kombinacijom..ti si pouzdan izvor dobrih recepata !!!!

    ReplyDelete
    Replies
    1. Uzvraćam kompliment draga Ružo, što se tiče dobrih pouzdanih recepata, tvoj blog je meni jako draga adresa, ako želim odličan i pouzdan recept, i za slatko i za slano!! Što se spoja maka i sira tiče, i meni je to fantastična kombinacija!:)

      Delete
  7. Divno izgledaju, mada moji ukucani nisu veliki makoljubci, ali zato svi obozavamo ovakve minijaturice:)

    ReplyDelete
    Replies
    1. Hvala :) Mogu se filovati i samo s jabukama, s cimetom i kojom grožđicom su jednako ukusne!

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  8. Tanja they look amazing! Love the dough and I hve saved it already. I hope I ll find some time one of these days to surprise my husband with your empanadas. remind me in case. ;)

    wünsch dir ein schönes wochenende!

    ReplyDelete
    Replies
    1. Thak you so much for your kind comment Helene! If you try my empanadas, let me know how they turned out for you- and your husband :)

      Ich wünsche Dir auch ein wunderschönes Wochenende!

      Delete
  9. Kod tebe uvijek nešto fino! Svidjaju mi se te tvoje empanadice.
    A i slike su prekrasne, tako nježne i prozračne.

    ReplyDelete
  10. Jako zanimljivo. Fotke su me potpuno ošamutile od lepote ;)

    ReplyDelete
    Replies
    1. Hvala Olivera, drago mi je da ti se dopadaju!:)

      Delete
  11. Divnoo izgledaju. Sve s makom je odlično, jedino ne podnosim miris masti, ap za mene nije ovo tijesto. Svejedno, glavno da se može napraviti i s onim drugim.

    ReplyDelete
    Replies
    1. Hvala ti :) Da, ako ne voliš mast u tijestu, može u svakom slučaju i recept za empanades picantes. Empanadice onda ne budu tako krckave kao s ovim, ali su vrlo ukusne i fine!

      Delete
  12. Punjene su makom!!! Ma već ih volim :)

    ReplyDelete
  13. Empanade sam dosad probala samo u slanoj verziji, a ova tvoja slatka me baš mami :)
    kad malo bolje razmislim, već dugo nisam pojela ništa slatko, a ovo bi mi baš dobro sjelo :)
    Btw, nove fotografije su divne, divne!!

    ReplyDelete
  14. Predobre su i svidja mi se dodatak jabuke u nadevu, to im sigurno daje posebnu mekocu... fotke obaraju s nogu!:)))

    ReplyDelete
  15. Fotke fenomenalne, a za empanades nemam riječi. Morat ću i ovu slatku verziju isprobati. Moram negdje nabaviti svinjsku mast...

    ReplyDelete
  16. Hi Tanja! How do you come up with the delicious filling like this! When I think of poppy seed, all I think of a bagel. LOL! I'm not very creative... I can totally imagine the delicious apple & poppy seed filling (and rum too? nice!) in these gorgeous Empanadas. Very dreamy beautiful pictures to allure me... :)

    ReplyDelete
  17. Recept je super ali mene uvijek iznova oduševljavaju tvoje fotke!

    ReplyDelete
  18. Super izgleda, fotke su još bolje.

    ReplyDelete
  19. What a wonderful filling Tanja!
    and the pictures are stunning as always. When you posted the recipe on facebook I had made empanadas for the first time and they did not turn out half as pretty as yours did!
    I need to try your recipe but can I use all butter?

    ReplyDelete
    Replies
    1. Thank you for your kind words, dear Sawsan, I am very glad you like these empanadas :) As I haven't tried to make these all with butter yet (will try!), and do not know if it works out only with butter, I would recommend you to try the recipe for my Empanadas Picantes- these are all butter, and you can make them with sweet or savory filling! Tell me if they worked out for you :-)

      Delete
  20. Tempting! Your empanadas must be divine. I love that choice of filling.

    Cheers,

    Rosa

    ReplyDelete
  21. Ohh my.. I will make these very soon... They look devine :)
    Thanks for your beautiful delicious recipes Tanja!!! God bless..

    ReplyDelete

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