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Caramel Apple Empanadas Recipe

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★★★★★

4.4 from 74 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/caramel-apple-empanadas-recipe/