If you have a sweet tooth and a love for fall flavors, this Caramel Apple Empanadas Recipe is about to become your new obsession. Imagine tender apples cooked in buttery cinnamon syrup, wrapped in flaky dough, fried to a perfect golden crisp, and then rolled in a warm cinnamon sugar coating. These empanadas deliver melting caramel sweetness with a touch of spice in every bite, making them the ideal cozy dessert or snack for any occasion. They are surprisingly simple to make, yet utterly impressive, perfect for sharing with friends or indulging all to yourself.
Ingredients You’ll Need
Every ingredient in this Caramel Apple Empanadas Recipe plays a key role in creating that luscious, comforting flavor. From the tartness of Granny Smith apples that balance the sweetness, to the cinnamon that adds warmth, and the flaky dough that provides the perfect crisp texture, these components come together beautifully with minimal fuss.
- 2 medium apples (Granny Smith or Honeycrisp): Provides a crisp and tangy base that holds up well when cooked.
- 1/4 cup brown sugar, packed: Adds rich, caramel-like sweetness to the filling.
- 1/2 tsp ground cinnamon: Infuses warmth and depth into the apple mixture.
- 1/4 tsp ground nutmeg (optional): Gives a subtle spicy note that enhances the flavor.
- 1 tbsp butter: Adds richness and helps cook the apples to tender perfection.
- 2 tbsp caramel sauce: Brings that unmistakable gooey sweetness that makes these empanadas unforgettable.
- 1 tbsp lemon juice: Keeps the apples fresh and prevents browning during prep.
- 1 package refrigerated pie crusts or empanada dough: Creates a flaky, golden wrapper for the filling.
- 1 egg: Used for an egg wash to give a beautiful sheen when fried.
- 1 tbsp water: Mixed with egg to make the perfect wash.
- Vegetable oil: For frying, to get that irresistible crisp texture.
- 1/4 cup granulated sugar: Coats the empanadas in sweet crunch.
- 1 tsp ground cinnamon: Mixed with sugar for a perfect finish.
How to Make Caramel Apple Empanadas Recipe
Step 1: Prepare the filling
Start by melting butter in a medium skillet over medium heat. Add the diced apples along with brown sugar, cinnamon, nutmeg if using, and lemon juice. Cook for about 5 to 7 minutes, stirring occasionally until the apples soften and the mixture thickens into a tender, syrupy filling. Stir in the luscious caramel sauce and cook for another 2 minutes to coat the apples fully. Remove from heat and let this golden magic cool completely before assembling.
Step 2: Prepare the dough rounds
If you’re using refrigerated pie crusts, roll them out a little on a floured surface to smooth any folds or creases. Then, cut out circles with a 4-5 inch round cutter to form your empanada bases. Depending on your dough size, you should get around 8 to 10 circles, which is perfect for this recipe.
Step 3: Fill and seal the empanadas
Place about a tablespoon of the cooled apple filling right in the center of each dough circle. Be mindful not to overfill to avoid bursting during frying. Fold the dough over to make a half-moon shape and press the edges together firmly. Use a fork to crimp the edges, ensuring your caramel apple treasure is sealed tight for frying.
Step 4: Brush with egg wash
Whisk the egg with water to create a glossy egg wash. Brush this over the tops of your empanadas. This step is essential because it gives them a stunning golden color and adds a slight crispness when fried.
Step 5: Fry the empanadas
Heat 1 to 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches about 350 degrees Fahrenheit. Carefully lower the empanadas in batches, avoiding overcrowding. Fry each side for 2 to 3 minutes until they turn a gorgeous golden brown, with a crisp and flaky shell that’s just begging to be bitten into.
Step 6: Drain and coat with cinnamon sugar
Use tongs or a slotted spoon to transfer the fried empanadas to a paper towel-lined plate to drain excess oil. While still warm, roll each empanada in a shallow bowl of granulated sugar mixed with cinnamon. This coating adds a delightful texture and an extra layer of cinnamon magic.
Step 7: Serve and enjoy
Your Caramel Apple Empanadas Recipe is ready to be enjoyed! Serve them warm with a drizzle of extra caramel sauce or a dollop of whipped cream for an indulgent finish.
How to Serve Caramel Apple Empanadas Recipe
Garnishes
Adding a drizzle of warm caramel sauce or a sprinkle of powdered sugar enhances the visual appeal and layers of sweetness. A scoop of vanilla ice cream on the side can take this treat to an entirely new level of cozy indulgence, especially when the empanadas are fresh and warm.
Side Dishes
These empanadas are a fantastic dessert on their own but pairing them with a hot cup of spiced cider or chai tea creates an irresistible seasonal combo. For a brunch twist, consider serving with whipped mascarpone or yogurt topped with cinnamon.
Creative Ways to Present
Try arranging your empanadas on a rustic wooden board lined with a linen cloth for a beautiful, homey presentation. You can also serve them in individual mini baskets or wrap each in a decorative napkin for a charming, portable dessert option. Adding fresh apple slices or cinnamon sticks as accents makes the presentation even more inviting.
Make Ahead and Storage
Storing Leftovers
You can store leftover caramel apple empanadas in an airtight container at room temperature for up to 2 days. To keep the crust as crisp as possible, avoid stacking them directly on top of each other—instead, use parchment paper between layers.
Freezing
If you want to make these ahead of time, prepare and fill the empanadas but don’t fry them. Lay them out in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months, ready for frying straight from frozen—just add a minute or two to your frying time.
Reheating
To enjoy leftovers, reheat the empanadas in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until warmed through and crisp again. Avoid microwaving as it can make the crust soggy and detract from that perfect fried texture.
FAQs
Can I bake the empanadas instead of frying?
Absolutely! Baking is a great alternative if you want a lighter version. Brush with the egg wash, place them on a baking sheet, and bake at 375 degrees Fahrenheit for 20-25 minutes or until golden brown.
What apples work best for this recipe?
Granny Smith and Honeycrisp apples are ideal because they hold their shape well when cooked and bring a balance of tartness and sweetness that complements the caramel beautifully.
Can I make the caramel sauce from scratch?
Yes! Homemade caramel adds a wonderful personal touch. Just be sure to let it cool slightly before mixing into the apple filling to prevent it from becoming too runny.
How do I prevent the empanadas from bursting during frying?
Don’t overfill the dough and make sure to seal the edges very well, using a fork to crimp if needed. Also, frying at the correct oil temperature helps them cook evenly without breaking.
Is there a gluten-free dough option for these empanadas?
There are gluten-free pie crusts available or you can try making empanada dough from gluten-free flour blends. Just note that the texture may differ slightly from traditional dough but still delicious.
Final Thoughts
There’s nothing quite like pulling a warm, golden Caramel Apple Empanada from the pan and savoring that perfect mix of crispy crust and sweet, tender filling. This recipe is a delightful way to celebrate the flavors of fall or any time you crave a cozy treat. Give it a try—you’ll be amazed at how quickly these empanadas disappear, and you might just find yourself making them again and again!
Print
Caramel Apple Empanadas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 empanadas (about 8 servings)
- Category: Dessert
- Method: Frying
- Cuisine: Latin American
Description
These Caramel Apple Empanadas are a delightful treat combining tender, cinnamon-spiced apple filling with luscious caramel, all encased in crisp, golden-fried pastry. Perfectly coated with a cinnamon sugar dusting, they offer a warm and indulgent dessert or snack that’s easy to make and sure to impress.
Ingredients
For the Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp butter
- 2 tbsp caramel sauce (store-bought or homemade)
- 1 tbsp lemon juice (to prevent apples from browning)
For the Empanadas:
- 1 package of refrigerated pie crusts or empanada dough (about 8–10 rounds)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Vegetable oil (for frying)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the filling: In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the mixture has thickened into a syrupy consistency. Stir in the caramel sauce and cook for another 2 minutes until the apples are fully coated. Remove from heat and let the filling cool completely.
- Prepare the empanadas: If using refrigerated pie crusts, roll them out slightly on a floured surface to smooth out creases. Using a round cutter (about 4-5 inches in diameter), cut out circles of dough. You should get about 8-10 circles depending on the size of the dough.
- Fill the empanadas: Place a tablespoon or so of the cooled apple filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and pinch the edges together to seal. You can use a fork to press down on the edges to crimp and ensure they’re securely sealed.
- Make the egg wash: In a small bowl, whisk together the egg and water. Brush the tops of the empanadas with the egg wash to give them a golden, shiny finish when fried.
- Fry the empanadas: Heat about 1-2 inches of vegetable oil in a deep skillet or pan over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully lower the empanadas into the oil, a few at a time, being sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Drain and coat with cinnamon sugar: Using tongs or a slotted spoon, remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil. In a shallow bowl, mix together the granulated sugar and cinnamon. While the empanadas are still warm, roll them in the cinnamon sugar mixture to coat.
- Serve: Serve the caramel apple empanadas warm, with extra caramel sauce or whipped cream on the side if desired. Enjoy!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance with the caramel sweetness.
- Make sure the apple filling is completely cooled before filling the dough to prevent it from becoming soggy.
- Do not overfill the empanadas to avoid bursting during frying.
- Adjust the frying oil temperature to maintain around 350°F for optimal crispiness and even cooking.
- Leftover empanadas can be reheated in the oven at 350°F for 10 minutes to regain crispness.
- For a healthier option, these empanadas can be baked at 375°F for 20 minutes, but frying yields a superior crispy texture.
