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Spanish Empanada de Manzana (Apple Pies) + Sorbette de Manzana

preheat+zest+whisk Preheat your oven to 425 degrees. Have your kids zest 1 lemon and set to the side (this will be used in both the dough and the filling). Then have them measure and whisk together 1⅔ C all purpose flour, ¼ C fine cornmeal, heaping ½ tsp salt, 1 tsp sugar (or 1 pack stevia), and ½ tsp baking powder in a large bowl. Make a well in the center and add 7 T (½ C less 1 T) olive oil, ¼ C cold water, and ½ tsp of your lemon zest. Mix with a fork until it makes a ball and then separate out into about 12 small balls.

flatten+fill+fold Have your kids flatten the balls of crust into rectangular shapes (or circles cut out with a circular cookie cutter or lid of a jar). Place a small amount of apple filling (see recipe below) either on the lower half of each rectangle (leaving a ¼-inch border or in the middle of each circle). Fold the dough over the filling and press the edges to seal well.

bake+cool Place your empanadas on a greased or parchment-lined baking sheet and bake in your preheated oven for about 20 minutes or until puffed and golden brown, rotating the pan after 10 minutes for even browning. Remove, sprinkle with some sugar on top if you like, let cool for a bit and then eat!

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empanada de manzana

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measure+combine In a medium bowl, have your kids measure and combine ⅓ C sugar (or 6-8 packs Stevia), 2 tsp flour, ¼ tsp salt, and ½ tsp ground cinnamon.

peel+dice+toss Have your kids peel 3 large apples and then dice into small bits. Add the diced apples, ½ C applesauce, ½ tsp lemon zest, 4 heaping T ricotta cheese (if using), and a squeeze of lemon juice to the bowl with the dry ingredients. Toss the fruit to coat it with the rest of the mixture. Set to the side and fill in the empanada crust when ready.

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combine+blend While the empanadas bake, measure and combine 1 C applesauce, 5 T honey or sugar (or 2-3 packs stevia), 2-4 C ice, pinch of cinnamon, a squeeze of lemon juice, and a little water in your blender (or a pitcher to use with an immersion blender). You can drink the Spanish ice in a cup if it is on the thinner side or scoop it onto your apple expands as “sorbet” if it is on the thicker side!

apple filling

spanish apple ice

0… zero 1… uno 2… dos 3… tres

4… cuatro 5… cinco 6… sies 7… siete

8… ocho 9… nueve 10… diez

Let's Learn Spanish Numbers from Zero to Ten!While chopping, blending, and stirring, count to 10 in Spanish…

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shopping list

No-Roll Pie Crust Dough1⅔ C all purpose flour ¼ C fine cornmeal ¼ tsp salt 1 tsp sugar (or 1 pack Stevia) ½ tsp baking powder

⅓ C sugar + more to sprinkle on top 2 tsp flour + more for work surface

1 C applesauce 5 T honey or sugar (or 2-3 packs Stevia) 2-4 C ice

¼ tsp salt 3 large apples ½ C unsweetened applesauce 4 heaping T ricotta cheese ½ tsp ground cinnamon

Spanish Apple Icepinch of cinnamon squeeze of lemon juice water, if needed to thin

7 T olive oil ¼ C cold water ½ tsp finely grated lemon zest pinch of cinnamon

Apple Empanada Filling

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Empanada History Empanadas are eaten in Latin America, Spain, Portugal, the Caribbean, and the Philippines. They are essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread (pan means bread). Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names. It is likely that the Latin American empanadas were originally from Spain, where an empanada is prepared similarly to a pie that is cut in pieces, making it a portable, easy, and hearty meal for working people.

The surprise ingredient of the week is: Apples! ★ The Granny Smith apple was named for Maria Ann Smith, who created it from a hybrid seedling in

Australia in the 1800s. ★ Apples come in all shades of reds, greens, and yellows. Apples are a member of the rose family. ★ Apples are grown in all 50 states. Apple trees take 4-5 years to produce their first fruit. Some apple

trees will grow over 40 feet high and live over 100 years! Most apples are picked by hand in the fall. ★ In 2002, US consumers ate an average of 42.2 pounds of fresh apples and processed apple

products! ★ Apples are a great source of the fiber pectin. One apple has five grams of fiber. ★ Apples were a favorite fruit of the ancient Greeks and Romans. The apple tree originated in an

area between the Caspian and the Black Sea. ★ 25% of an apple’s volume is air. That is why they float. The largest apple ever picked weighed three

pounds.

fun food facts:

Time for a laugh! What kind of apple has a short temper? A crab apple!

Why did the apple cry? It’s peelings were hurt!

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Cultivating ‘Cool’inary Curiosity in Kids

© 2017 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT