Bake · 1 hr
Arequipe walnut coffee cake
A tender breakfast cake with cinnamon, walnuts and arequipe ribbons beneath a crumb topping.
Ingredients
- 2 apples, peeled and diced
- 20 g butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp lemon juice
- 10 small empanada discs or pie-dough rounds
- 150 g arequipe
- 1 egg, beaten
- Coarse sugar, optional
Method
- Cook apples with butter, brown sugar, cinnamon and lemon for 5–7 minutes; cool.
- Heat oven to 200°C / 400°F.
- Place apple filling and 1 tsp arequipe on each dough round. Fold and crimp the edges well.
- Brush with egg, sprinkle with coarse sugar and cut a tiny vent in each.
- Bake 18–22 minutes until deeply golden.
Arequipe noteKeep the filling modest; overstuffed empanadas are more likely to leak.