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
Scale
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.
