Name: Caramel Apple Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 Granny Smith apples, peeled, cored and chopped into small chunks (about 4 cups); 1½ cups water; ¾ cups sugar; ¼ cup cornstarch; 1 teaspoon cinnamon; 1 tablespoon lemon juice; 8 ounce cream cheese, room temperature; ⅓ cup sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla; 11.6 ounce 5” empanada dough; 1½-2 cups vegetable oil, for frying; ½ cup sugar; 2 tablespoons cinnamon

Caramel Apple Empanadas are a truly magical treat, aren’t they? There’s something undeniably comforting and celebratory about these little hand pies. I absolutely adore them, and I bet you do too! Imagin extracte sinking your teeth into a flaky, golden pastry pocket, only to be greeted by a warm, gooey center of sweet, spiced apples coated in rich, buttery caramel. It’s pure autumnal bliss in every bite. What makes these Caramel Apple Empanadas so special is that they capture the quintessential flavors of fall – the crisp apples, the warming cinnamon, and that irresistible caramel – all wrapped up in a convenient, portable package. They’re perfect for sharing at gatherings, enjoying with a hot cup of cider, or simply indulgin extractg in a moment of pure, delicious happiness. Get ready to fall in love with making these beauties!”

Caramel Apple Empanadas

There’s something truly magical about the combination of tart apples, sweet caramel, and a flaky, golden-brown crust. These Caramel Apple Empanadas capture all those beloved fall flavors in a perfectly portable, delightful package. They’re surprisingly easy to make, and the aroma that fills your kitchen as they bake (or fry!) is simply irresistible. Imagin extracte biting into a warm, crispy pastry shell, revealing a gooey, spiced apple filling with hints of creamy caramel – it’s a little taste of heaven. Perfect for a cozy afternoon treat, a festive dessert, or even a special breakfast, these empanadas are sure to become a family favorite. Let’s get started!

Ingredients:

2 Granny Smith apples, peeled, cored, and chopped into small chunks (about 4 cups)

1½ cups water

¾ cup sugar

¼ cup cornstarch

1 teaspoon cinnamon

1 tablespoon lemon juice

8 ounce cream cheese, room temperature

⅓ cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla

11.6 ounce 5” empanada dough (I used Goya)

1½-2 cups vegetable oil (for frying)

½ cup sugar

2 tablespoons cinnamon

Preparing the Apple Filling

The heart of these empanadas is the luscious apple filling. We’ll start by softening the chopped apples and infusing them with warm spices.

In a medium saucepan, combine the chopped Granny Smith apples, 1½ cups of water, ¾ cup of sugar, and 1 tablespoon of lemon juice. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the apples are tender but still hold their shape. We don’t want mushy apples; a slight bite is ideal.

While the apples are simmering, in a small bowl, whisk together the ¼ cup cornstarch and 1 teaspoon cinnamon with about ¼ cup of the simmering liquid from the saucepan until smooth. This creates a slurry that will thicken our filling.

Once the apples are tender, carefully pour the cornstarch mixture into the saucepan. Stir constantly over medium heat until the filling thickens to a jam-like consistency. This should only take a few minutes. Remove from heat and let the apple mixture cool completely. This cooling step is crucial to prevent the dough from becoming soggy and to ensure the filling is firm enough to handle.

Creating the Creamy Caramel Element

To elevate our apple filling from delicious to truly decadent, we’re adding a creamy, subtly sweet layer that hints at caramel. This step is where we introduce a touch of indulgence.

While the apple filling is cooling, in a separate bowl, beat the room-temperature cream cheese until it’s smooth and creamy. This is much easier when the cream cheese isn’t cold.

Add the ⅓ cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract to the cream cheese. Beat until everything is well combined and smooth. This mixture will add a wonderful richness and a slight tang that perfectly complements the sweet apples.

Assembling the Empanadas

Now comes the fun part – bringin extractg it all together! Working with empanada dough is straightforward, and the individual pockets of deliciousness come together quickly.

Lay out your empanada discs on a clean, dry surface. If your dough has been refrigerated, let it sit at room temperature for a few minutes to make it more pliable. Take one disc and place a spoonful of the cooled apple filling in the center. Don’t overfill, or it will be difficult to seal properly.

Next, add a small dollop of the cream cheese mixture on top of the apple filling. This creamy addition will melt into a luscious caramel-like layer as it bakes or fries.

Lightly moisten the edges of the empanada disc with a little water. This acts as the ‘glue’ to seal the pastry. Fold the empanada in half, creating a half-moon shape, and press the edges firmly to seal. You can use a fork to crimp the edges, which not only looks attractive but also ensures a secure seal, preventing any filling from escaping during cooking. Repeat this process for all your empanada discs.

Cooking the Empanadas

You have two fantastic options for cooking your empanadas: frying for an extra crispy exterior or baking for a slightly lighter treat. Both methods yield delicious results!

Frying Method:

In a large, heavy-bottomed skillet or Dutch oven, heat 1½-2 cups of vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of dough; it should sizzle immediately. Carefully lower 2-3 empanadas into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and puffed.

Using a slotted spoon, remove the fried empanadas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is important to maintain their crispiness.

Baking Method:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the assembled empanadas on the prepared baking sheet. For a golden-brown finish, you can brush the tops of the empanadas with a beaten egg wash or a little milk.

Bake for 18-22 minutes, or until the empanadas are golden brown and puffed up.

The Finishing Touch: Cinnamon Sugar Coating

This final step adds that irresistible sweet and spicy crunch. It’s the perfect complement to the warm, fruity filling.

While the empanadas are still warm (whether fried or baked), prepare your cinnamon sugar coating. In a shallow dish or bowl, mix together ½ cup of sugar and 2 tablespoons of cinnamon.

Immediately after cooking, and while the empanadas are still warm and slightly sticky, gently roll or dredge them in the cinnamon sugar mixture until they are evenly coated. The warmth will help the sugar adhere beautifully.

Serve these Caramel Apple Empanadas warm. They are delightful on their own, but a scoop of vanilla ice cream or a drizzle of extra caramel sauce makes them absolutely divine. Enjoy!

Conclusion:

These Caramel Apple Empanadas are a truly delightful treat that perfectly balances sweet, spiced apples with a rich, gooey caramel filling, all encased in a flaky, golden crust. They’re wonderfully versatile, making them an excellent choice for a cozy autumn dessert, a festive holiday gathering, or even a special after-school snack. The aroma alone will have everyone gathering in the kitchen, eager for a taste of this comforting classic with a delightful twist. I truly encourage you to give this recipe a try; you won’t be disappointed by the incredible flavor and the satisfaction of creating these delicious pastries from scratch.

For serving, these empanadas are divine warm, perhaps with a dollop of vanilla ice cream or a swirl of whipped cream. They’re also surprisingly good at room temperature, making them a fantastic portable option for picnics or potlucks. Feeling adventurous? Consider adding a pinch of cinnamon to the dough for an extra layer of flavor, or try a sprinkle of chopped pecans or walnuts into the apple filling for added texture and nutty depth. Experiment with different apple varieties for subtle shifts in sweetness and tartness – Honeycrisp, Gala, and Fuji all work beautifully.

Frequently Asked Questions:

Can I make the empanada dough ahead of time?

Absolutely! You can prepare the empanada dough up to 2 days in advance and store it tightly wrapped in the refrigerator. Let it sit at room temperature for about 20-30 minutes before you plan to roll and fill it to make it more pliable.

How do I store leftover Caramel Apple Empanadas?

Store any leftover empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and crispy again.

What’s the best way to prevent the filling from leaking out?

Ensure you don’t overfill the empanadas, and that you seal the edges very well. Using a fork to crimp the edges not only creates a decorative pattern but also helps to secure the seal. You can also brush the edges with a little water or egg wash before sealing to help them stick together.

Caramel Apple Empanadas

Deliciously sweet and tart empanadas filled with spiced caramel apples and creamy cheese, fried to golden perfection.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12 servings

Ingredients

2 Granny Smith apples, peeled, cored and chopped into small chunks (about 4 cups)
1½ cups water
¾ cups sugar
¼ cup cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
8 ounce cream cheese, room temperature
⅓ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
11.6 ounce 5” empanada dough
1½-2 cups vegetable oil, for frying
½ cup sugar
2 tablespoons cinnamon

Instructions

Step 1
In a medium saucepan, combine chopped apples, 1½ cups water, ¾ cup sugar, ¼ cup cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until apples are tender and the mixture has thickened, about 10-15 minutes. Let cool completely.
Step 2
In a separate bowl, beat together the 8 ounce cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth.
Step 3
Gently fold the cooled apple mixture into the cream cheese mixture until well combined.
Step 4
Lay out the empanada dough discs. Spoon about 2-3 tablespoons of the apple-cream cheese filling onto one half of each disc. Moisten the edges with water and fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal.
Step 5
In a shallow dish, combine ½ cup sugar and 2 tablespoons cinnamon for the coating.
Step 6
Heat 1½-2 cups of vegetable oil in a large skillet or pot over medium-high heat until it reaches about 350°F (175°C).
Step 7
Carefully fry the empanadas in batches for 2-3 minutes per side, until golden brown and puffed.
Step 8
Remove empanadas from the oil and drain on paper towels. While still warm, dredge them in the cinnamon-sugar mixture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Caramel Apple Empanadas-Sweet Fall Treat

Caramel Apple Empanadas