2 cups brandy
2 eggs
1 tablespoon melted butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup vegetable oil
2 teaspoons apple cider vinegar
1 tablespoon lemon juice
In a small saucepan, mix brandy, eggs, butter, sugar, flour, and 1 teaspoon vanilla. Bring to a boil, stirring frequently. Boil until thickened, about 5 minutes. Remove from heat.
In a small saucepan, mix lemon juice with the remaining 1 cup brandy, yolks, and lemon ground cinnamon. Pour over empanadas.