Fried apple empanadas with toffee apple filling and cardamom sugar

In a saucepan, combine the brown sugar, a generous pinch of salt, vanilla, about 4 tablespoons butter and about 2 tablespoons water, which keeps the toffee stable so the fat does not separate; stir as it comes to a boil, then turn down once the sugar dissolves.

Trim the apple ends so they peel easily and sit flat; slice with the front of the knife near the tip so the slices release; dice small so the filling works in a small hand pie.

Cook the apples in the toffee until tender and brown but not mush.

Remove the apples, strain and reduce the juices, stir in 2 teaspoons to a tablespoon of cornstarch, then fold the apples back in; chill.

Mix about half a cup vanilla sugar with a teaspoon of cardamom for dusting.

In a bowl, combine lukewarm water, lemon juice and cooled melted butter; mix salt and sugar into the flour.

Add the flour little by little, mixing with a hand or wooden spoon, then knead only a few minutes until smooth and not floury.

Cover with plastic and rest; work the dough chilled.

Variation (Gaby): fill with dulce de batata and pieces of gouda dredged in flour.

Cut the dough into pieces, roll into rectangles thin enough for light to pass through, and cut circles; keep the rest in the fridge if the kitchen is hot.

Keep fingers dry of flour; wet half the circle's edge with water, add a heaping tablespoon of filling, fold and seal, pressing out the air.

Crimp (repulgue): starting at the top, pinch and fold the edge over with the thumb and index finger, again and again, turning the empanada.

Fry in oil at 340 to 350 until browned; they sink first and then float.

Drain on paper towel and dust with the cardamom sugar while the oil still glistens so it sticks.