Description
These Caramel Apple Empanadas are flaky pastry pockets filled with cinnamon-spiced apples and buttery caramel. Baked or fried, they’re the perfect handheld dessert—crisp on the outside and warm and gooey on the inside. Think mini apple pies with a caramel twist!
Ingredients
For the filling:
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2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
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2 tablespoons butter
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2 tablespoons brown sugar
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1/2 teaspoon cinnamon
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Pinch of salt
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1 teaspoon cornstarch + 1 teaspoon water (for thickening)
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1/4 cup caramel sauce (store-bought or homemade)
For the dough:
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1 package refrigerated pie crust (2 rounds) or empanada dough
OR homemade dough if preferred
To assemble:
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1 egg (for egg wash)
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1 tablespoon water
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Extra caramel sauce, for drizzling (optional)
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Powdered sugar, for dusting (optional)
Instructions
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Make the filling:
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In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and salt.
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Cook for 5–7 minutes until apples are soft.
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Stir in cornstarch + water mixture and cook for 1–2 more minutes until thickened.
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Remove from heat, stir in caramel sauce, and let cool slightly.
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Preheat oven to 375°F (190°C) or heat oil for frying if you prefer that method.
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Prepare the dough:
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Roll out the pie crust and cut into 4–5 inch circles using a cutter or the rim of a bowl.
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Place 1 tablespoon of the apple filling in the center of each circle.
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Seal the empanadas:
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Fold the dough over to form a half-moon shape.
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Press edges with a fork to seal.
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Mix egg with water for egg wash and brush over tops of empanadas.
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Bake or fry:
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To bake: Place on a parchment-lined baking sheet and bake for 18–20 minutes until golden brown.
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To fry: Heat oil to 350°F (175°C) and fry for 2–3 minutes per side until golden and crispy. Drain on paper towels.
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Serve:
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Let cool slightly, then drizzle with extra caramel sauce and dust with powdered sugar if desired.
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Notes
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You can make the filling ahead of time and refrigerate it for up to 2 days.
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Use pre-made caramel dip for a shortcut or make your own caramel for extra richness.
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Great served warm with vanilla ice cream!