Spiced Apple Cider Empanadas (Dessert)

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

In a large skillet, melt butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, allspice, and lemon juice. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 8-10 minutes.

In a small bowl, whisk together apple cider and cornstarch until smooth. Pour the mixture into the skillet with the apples. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and let cool slightly.

In a small bowl, whisk together granulated sugar and cinnamon for the coating.

Unroll the pie crusts on a lightly floured surface. Using a 4-inch round cookie cutter or a knife, cut out circles from the pie crusts. You should get about 6-8 circles per crust.

Place about 2 tablespoons of the apple filling in the center of each pie crust circle.

Fold the pie crust over the filling to form a half-moon shape. Seal the edges by crimping with a fork or using your fingers.

In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the empanadas with the egg wash.

Sprinkle the empanadas generously with the cinnamon sugar mixture.

Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.