Caramel Apple Empanadas Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 large Granny Smith apples, peeled and finely diced
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup high-quality caramel sauce (plus extra for drizzling)
- 2 refrigerated pie crusts (or 10–12 empanada discs)
- 1 large egg (for egg wash)
- 1 tablespoon water
- 2 tablespoons turbinado or coarse sugar (optional topping)
Instructions
- Step 1: Sauté the Apple Filling In a large skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for about 8 to 10 minutes, stirring occasionally, until the apples are tender and the liquid has thickened into a light syrup.
- Step 2: Add Caramel and Cool Remove the skillet from the heat and stir in the caramel sauce until well combined. Transfer the mixture to a bowl and let it cool completely. It is important the filling is cool so it does not melt the dough during assembly.
- Step 3: Prepare the Dough Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out your pie crusts on a lightly floured surface. Use a 4-inch circular cutter or a small bowl to cut out circles of dough. Re-roll the scraps to get as many circles as possible.
- Step 4: Fill the Empanadas Place about 1 to 2 tablespoons of the cooled apple filling in the center of each dough circle. Be careful not to overfill, as this will make it difficult to seal the edges and may cause leaking during baking.
- Step 5: Seal and Crimp Fold the dough over the filling to create a half-moon shape. Use your fingers to press the edges together firmly. Use a fork to crimp the edges, ensuring a tight seal that keeps the caramel inside.
- Step 6: Apply Egg Wash and Bake Whisk the egg and water together in a small bowl. Brush the top of each empanada with the egg wash and sprinkle with turbinado sugar if desired. Place them on the prepared baking sheet. Bake for 15 to 20 minutes, or until the crust is golden brown and flaky.