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Caramel Apple Empanadas are a delightful handheld dessert that combines the warm, spiced sweetness of apples with rich caramel, all encased in flaky pie crust. Each bite offers a comforting mix of tender apple filling and buttery pastry, baked to golden perfection. Perfect for fall gatherings or as a treat anytime, these empanadas bring indulgence straight from your oven.
Table of Contents
- Why Make Caramel Apple Empanadas?
- Everything You Need for Caramel Apple Empanadas
- How To Make Caramel Apple Empanadas Step by Step
- Expert Tips and Pro Shortcuts
- Serving Ideas and What to Pair With This Dish
- Common Mistakes to Avoid
- Meal Prep, Storage, and Reheating
Why Make Caramel Apple Empanadas?
- Effortlessly impressive dessert: These empanadas are easy to make but look and taste as though they came from a bakery. The combination of caramel and spiced apples within a golden crust will wow your guests.
- Perfect for any occasion: Whether you’re hosting a fall party or craving a comforting dessert, caramel apple empanadas fit the bill. Their individual serving size makes them ideal for gatherings or snacking.
- Simple ingredients, big flavor: Using everyday staples like apples, sugar, and pie crusts results in a dessert bursting with flavor. No need for fancy tools or exotic ingredients.
- Customizable sweetness: You can adjust the caramel and sugar amounts to suit your taste, making this recipe adaptable for different dietary preferences.
Everything You Need for Caramel Apple Empanadas
- 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1/4 cup caramel sauce
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten
- 1 tablespoon water
- Powdered sugar (optional, for garnish)
Granny Smith and Honeycrisp apples work perfectly for this recipe as they maintain their texture during cooking while providing a balanced tartness that complements the caramel sauce.
How To Make Caramel Apple Empanadas Step by Step
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium-sized saucepan over medium heat, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Stir and cook for 5-7 minutes until the apples soften and the mixture thickens. Remove from heat and let cool slightly.
- Stir the caramel sauce into the cooled apple mixture until evenly combined.
- Roll out the refrigerated pie crusts on a lightly floured surface. Use a 4-5 inch circular cutter (or a bowl) to cut out circles.
- Place a spoonful of the caramel apple filling in the center of each circle. Be careful not to overfill.
- In a small bowl, whisk the beaten egg and water together to make an egg wash. Brush the edges of each pie crust circle with the egg wash.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal tightly.
- Transfer the empanadas to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.
- Bake in the preheated oven for 18-22 minutes, or until the empanadas are golden brown.
- Allow the empanadas to cool for 5-10 minutes before serving. Optionally, dust with powdered sugar for garnish.
Makes mixing dough and batters effortless — a kitchen game-changer.
A durable, non-stick baking sheet perfect for baking empanadas evenly.
Expert Tips and Pro Shortcuts
- Cool filling before assembly: Ensure the caramel apple mixture is slightly cooled before adding it to the pie rounds to prevent soggy pastry.
- Seal edges tightly: Use a fork to press the edges firmly to avoid any filling leakage during baking.
- Don’t skip the egg wash: Brushing the tops of the empanadas with egg wash creates a crisp and golden crust.
- Make ahead: Prepare the filling a day in advance and store it in the refrigerator to save time before assembly.
Serving Ideas and What to Pair With This Dish
- Vanilla ice cream: Serve a warm caramel apple empanada with a scoop of vanilla ice cream for the ultimate dessert combo.
- Whipped cream: A dollop of freshly whipped cream adds a light, creamy finish to these empanadas.
- Hot cider: Pair with a mug of spiced apple cider to enhance the flavors and keep the fall theme alive.
- Coffee or latte: Enjoy these empanadas with a cup of your favorite coffee for a cozy afternoon break.
Common Mistakes to Avoid
- Overfilling the pastry: Adding too much filling makes it hard to seal the empanadas and can lead to leaks during baking.
- Skipping the parchment paper: Forgetting to line your baking sheet can cause the empanadas to stick, making cleanup difficult.
- Using warm filling: Warm filling can cause the pastry to tear or become soggy, so allow the mixture to cool before assembly.
Meal Prep, Storage, and Reheating
Store leftover caramel apple empanadas in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each empanada tightly in plastic wrap or aluminum foil and freeze for up to 1 month.
To reheat, bake refrigerated empanadas at 350°F (175°C) for 5-7 minutes, or until warmed through. If frozen, thaw them overnight in the fridge before reheating to restore their crisp, flaky texture.
Looking for something similar? Try our easy beef empanadas.
For more ideas, check out our beef and cheese empanadas.
You might also enjoy our vegan empanadas dough.
Caramel Apple Empanadas
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium-sized saucepan over medium heat, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Stir and cook for 5-7 minutes until the apples soften and the mixture thickens. Remove from heat and let cool slightly.
- Stir the caramel sauce into the cooled apple mixture until evenly combined.
- Roll out the refrigerated pie crusts on a lightly floured surface. Use a 4-5 inch circular cutter (or a bowl) to cut out circles.
- Place a spoonful of the caramel apple filling in the center of each circle. Be careful not to overfill.
- In a small bowl, whisk the beaten egg and water together to make an egg wash. Brush the edges of each pie crust circle with the egg wash.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal tightly.
- Transfer the empanadas to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.
- Bake in the preheated oven for 18-22 minutes, or until the empanadas are golden brown.
- Allow the empanadas to cool for 5-10 minutes before serving. Optionally, dust with powdered sugar for garnish.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
