Caramel Apple Empanadas Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Granny Smith apples, peeled and finely diced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/4 cup thick caramel sauce (store-bought or homemade)
- 1 package (10 count) empanada discs or 2 pre-made pie crusts cut into circles
- 1 large egg, beaten (for egg wash)
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon (for topping)
Instructions
- In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5 to 7 minutes, stirring occasionally, until the apples are tender but not mushy.
- Stir the cornstarch slurry into the apple mixture. Continue to cook for another 1 to 2 minutes until the liquid has thickened into a glossy sauce. Remove the skillet from the heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If using empanada discs, lay them out on a clean surface. If using pie crust, roll it out and use a large round cutter to create 4-inch to 5-inch circles.
- Place about 1 to 1.5 tablespoons of the cooled apple filling in the center of each dough circle. Drizzle a teaspoon of caramel sauce directly over the apples. Be careful not to overfill, as it will make sealing difficult.
- Lightly moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Use a fork to press and crimp the edges together firmly to seal the empanada.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle generously with the cinnamon-sugar mixture. Cut a tiny slit in the top of each to let steam escape. Bake for 15 to 20 minutes, or until the pastry is golden brown and flaky.