Description
These Caramel Apple Empanadas are a cozy, handheld twist on classic apple pie. Flaky pastry is stuffed with warm cinnamon apples and gooey caramel, then baked until golden brown. They’re perfect for fall, holidays, or anytime you’re craving something sweet and comforting.
Ingredients
2 medium apples (peeled, cored, and diced)
1 tablespoon lemon juice
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
Pinch of salt
1 teaspoon vanilla extract
1/4 cup caramel sauce (plus more for drizzling)
1 package (14 oz) refrigerated pie crusts (2 rounds), thawed
1 egg (for egg wash)
1 tablespoon water
Instructions
-
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Prepare the apple filling: In a medium bowl, toss diced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, flour, salt, vanilla, and caramel sauce. Mix until apples are well coated.
-
Cut out the dough: Roll out pie crusts and cut into 4-5 inch circles using a biscuit cutter or small bowl.
-
Assemble the empanadas: Place a spoonful of filling in the center of each dough circle. Fold in half to form a semi-circle and press edges together with a fork to seal.
-
Brush with egg wash: In a small bowl, whisk the egg with water. Brush the tops of each empanada.
-
Bake for 18-22 minutes, or until golden brown and crisp.
-
Cool and serve: Let empanadas cool for a few minutes. Drizzle with extra caramel sauce before serving.
Notes
You can use store-bought or homemade caramel sauce.
Granny Smith apples work great for a tart flavor, but any firm apple will do.
These can also be made in the air fryer at 350°F for 10–12 minutes.