Baked Apple Empanadas

In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. (5 minutes)

Gradually add the flour, mixing until a dough forms. It should come together into a cohesive ball. (3 minutes)

Wrap the dough tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This chilling time is crucial for developing flavor and preventing the dough from becoming too sticky. (8 hours)

In a medium saucepan, combine the diced apples, granulated sugar, cinnamon, and salt. (2 minutes)

Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer, stirring occasionally, until the apples are tender and the mixture has thickened to a chunky applesauce consistency. (15 minutes)

Remove from heat and let the apple filling cool completely to room temperature. (30 minutes)

Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly, making it easier to roll. (30 minutes)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)

Divide the dough into 10 equal pieces. On a lightly floured surface, roll each piece into a 3- to 4-inch circle. (15 minutes)

Place a generous spoonful of the cooled apple filling onto one half of each dough circle. (5 minutes)

Lightly moisten the edges of the dough with water. Fold the dough over the filling to create a half-moon shape and press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. (10 minutes)

Arrange the empanadas on the prepared baking sheet. If desired, sprinkle the tops with turbinado sugar for added sparkle and sweetness. (5 minutes)

Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown. (20 minutes)

Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.