Caramel Apple Empanadas Recipe

Introduction

Caramel apple empanadas are a delightful dessert perfect for fall or any time you crave a sweet treat. These hand-held pastries combine tender cinnamon-spiced apples with rich caramel inside a flaky pie crust. Easy to prepare and wonderfully comforting, they’re sure to please family and friends.

Ingredients

• 1 Granny Smith apple (peeled and cut into 8 wedges)
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Dash of allspice
• ½ cup caramel bits (or 15 unwrapped soft caramels)
• 1 teaspoon milk
• 1 refrigerated pie crust (such as Pillsbury)
• 1 egg (lightly beaten)
• Sanding sugar to sprinkle on top (optional)

Instructions

1. Step 1: Preheat the oven to 425°F and line a cookie sheet with parchment paper.
2. Step 2: Toss the apple wedges with lemon juice to prevent browning.
3. Step 3: In a small bowl, combine sugar, cinnamon, nutmeg, and allspice. Sprinkle over the apples and toss to coat evenly. Set aside.
4. Step 4: On a lightly floured surface, unroll the pie crust and roll out slightly. Use a 4-inch cutter to cut out 8 circles.
5. Step 5: Place the pie crust rounds on the prepared cookie sheet. Arrange one apple wedge on each round, slightly off center to allow room for sealing.
6. Step 6: In a microwave-safe bowl, melt the caramel bits with milk on high for 30 seconds. Stir and repeat in short intervals until smooth.
7. Step 7: Drizzle about 1 teaspoon of the melted caramel onto each apple wedge, keeping clear of the edges.
8. Step 8: Brush the edges of each round with beaten egg. Fold the dough over the filling and press edges together to seal. Use a fork to crimp the edges.
9. Step 9: Brush the tops of the empanadas with egg wash and sprinkle with sanding sugar if desired.
10. Step 10: Bake for 12–14 minutes or until golden brown. Remove from oven and allow to cool slightly.
11. Step 11: Reheat any leftover caramel if necessary and drizzle over the empanadas before serving.

Tips & Variations

• Use tart apples like Granny Smith for the best balance of flavors.
• Try adding chopped nuts like pecans or walnuts inside for extra texture.
• For a gluten-free option, use a gluten-free pie crust available at many stores.
• Brush empanadas with a little cinnamon sugar before baking for added sweetness and crunch.

Storage

Store leftover empanadas in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days and reheat gently in a warm oven. Reheat caramel separately and drizzle before serving to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of refrigerated store-bought?

Yes, homemade pie crust works wonderfully and can give your empanadas a flakier texture. Just roll it out to a similar thickness and cut rounds as directed.

How can I prevent the empanadas from leaking caramel while baking?

Make sure to seal the edges well with the egg wash and press firmly using a fork. Avoid placing caramel too close to the edges to prevent leaks.

Caramel Apple Empanadas Recipe

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These Caramel Apple Empanadas feature tender apple wedges seasoned with warm spices and wrapped in flaky pie crust, baked to golden perfection and drizzled with smooth caramel for a delightful handheld dessert that’s perfect for fall or any time you crave a sweet treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 8 empanadas 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 Granny Smith apple (peeled and cut into 8 wedges)
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Dash of allspice
• ½ cup caramel bits (or 15 unwrapped soft caramels)
• 1 teaspoon milk

Dough & Topping

• 1 refrigerated pie crust (such as Pillsbury)
• 1 egg (lightly beaten)
• Sanding sugar to sprinkle on top

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for a crispy, golden crust.
2. Prepare baking sheet: Line a cookie sheet with parchment paper to prevent sticking and make cleanup easy.
3. Toss apples with lemon juice: In a bowl, combine the peeled and wedged Granny Smith apple with lemon juice to prevent browning and add brightness.
4. Season apples: Mix granulated sugar, ground cinnamon, nutmeg, and a dash of allspice, then sprinkle over the apples and toss well to coat evenly. Set aside to allow flavors to meld.
5. Roll out pie crust: On a lightly floured surface, unroll the refrigerated pie crust and roll it out slightly to smooth and thin it just a bit.
6. Cut rounds: Using a 4-inch round cutter, cut out 8 circles from the dough.
7. Arrange dough rounds: Place the cut pie crust rounds spaced evenly on the parchment-lined baking sheet.
8. Add apple wedges: Place one apple wedge onto each dough round, positioning it slightly off-center to leave space for sealing the edges.
9. Melt caramel: In a microwave-safe bowl, melt the caramel bits with the milk on high for about 30 seconds, stir, and repeat in short intervals until smooth and fully melted.
10. Drizzle caramel: Spoon approximately 1 teaspoon of melted caramel over each apple wedge, taking care not to let it reach the edges of the dough rounds.
11. Seal empanadas: Brush the edges of each dough circle with the lightly beaten egg, then fold over the dough to enclose the filling and press the edges together firmly. Use a fork to crimp and seal the edges decoratively.
12. Glaze and sugar topping: Brush the tops of the empanadas with the remaining beaten egg and sprinkle with sanding sugar for a sparkly, sweet finish.
13. Bake: Bake in the preheated oven for 12-14 minutes or until the empanadas are puffed and golden brown. Remove and let cool slightly on a wire rack.
14. Serve with caramel: If the caramel has thickened, gently reheat it until pourable, then drizzle over the warm empanadas just before serving for an irresistible finish.

Notes

• You can substitute Granny Smith apples with other tart apples such as Honeycrisp or Braeburn for a different flavor.
• Ensure the caramel is heated gently to avoid burning or hardening before drizzling.
• For extra crunch, add chopped nuts inside along with the apple filling.
• Do not overfill the empanadas as caramel can leak during baking.
• Consume warm for the best taste experience, although they can be served at room temperature.

Keywords: caramel apple empanadas, apple dessert, handheld dessert, fall recipe, baked empanadas, caramel dessert