Caramel Apple Empanadas Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 large Granny Smith apples, peeled and finely diced
- 3 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup high-quality caramel sauce
- 1 package (10-count) refrigerated empanada discs or 2 pre-made pie crusts
- 1 large egg, beaten (for egg wash)
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon (for topping)
- Optional: Extra caramel sauce for dipping
Instructions
- Step 1: Sauté the Apples: In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Sauté the mixture for about 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and stir in the 1/4 cup of caramel sauce.
- Step 2: Cool the Filling: Transfer the apple mixture to a bowl and let it cool for at least 10 minutes. It is important that the filling is not boiling hot when you place it on the dough, as it can cause the pastry to tear or become too soft to handle.
- Step 3: Prepare the Oven and Dough: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. If using pie crusts, cut out 4-inch circles using a round cutter or a small bowl. If using empanada discs, lay them out on a clean, lightly floured surface.
- Step 4: Fill the Empanadas: Place about 1.5 to 2 tablespoons of the cooled apple filling onto the center of each dough circle. Be careful not to overfill them, as this will make it difficult to seal the edges properly.
- Step 5: Seal and Crimp: Fold the dough over the filling to create a half-moon shape. Use a fork to press down firmly along the curved edge to seal the empanada. This creates a beautiful decorative edge and prevents the filling from leaking out during baking.
- Step 6: Apply Egg Wash and Bake: Place the empanadas on the prepared baking sheet. Brush the top of each one lightly with the beaten egg wash. Sprinkle the cinnamon-sugar mixture over the tops. Bake for 18 to 22 minutes, or until the pastries are golden brown and crisp. Allow them to cool for a few minutes before serving.