Caramel Apple Empanadas are FLAKY, BUTTERY hand pies filled with fresh Granny Smith apples, apple pie spice, and a RICH caramel sauce.
This post is sponsored by Dixie Crystals Sugar and Torani. I have received products in exchange for this post. The recipe and all opinions expressed here are my own.
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Caramel Apple Empanadas
When cooler weather comes, I immediately start thinking of all the delicious flavors that it brings.
I love wearing sweaters, sitting by a warm fire, all while enjoying a hot beverage, and some spiced apple pie.
The other thing I love is caramel apples! The buttery chewy coating covering a tart and crisp apple. Oh, how I love the get messy eating one of those. Reminds me of being a kid!
But making these are not always the easiest of tasks, so why not enjoy the flavors in an easier way?!?
How about homemade caramel apple empanadas?
What is a Caramel Apple Empanada?
An empanada is a baked or fried turnover that contains a savory or sweet filling.
These are dessert empanadas, if you will, and filled with all the flavors of a traditional caramel apple. Fresh apples! No apple pie filling!
There are many different fruit versions but think of this as more of an apple pie empanada with the addition of caramel.
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Ingredients for Apple Empanadas
- Granny Smith Apples
- Apple Pie Spice
- Lemon Juice
- Torani Caramel Sauce
- Empanada Discs or Pie Crust
- Turbinado Sugar or raw sugar.
How many apples for 4 pounds?
Roughly 8 large, 12 medium, or 16 small apples will equal 4 pounds. You won’t need this many for this recipe. If you have extras, try my fresh apple pie salsa!
Try them in these Caramel Apple Nachos.
What can I use for empanada dough?
If you can’t find or don’t want to use the empanada discs that you find in the freezer, you can always use refrigerated pie crust or make homemade empanada dough.
Just cut the circles between 4-5 inches across out of the two crusts.
How do you make apple empanadas from scratch?
ONE: Preheat oven to 425F. Thaw empanada dough if frozen. Make egg wash by combining egg and milk in a small bowl. Beat until mixed. Set aside.
TWO: Peel and dice the apples. Place in a large bowl. Toss them in lemon juice. Add the apple pie spice and 1/4 cup caramel sauce. Stir to evenly coat the apples.
THREE: Place 2-3 tablespoons apple filling in the center of each disc of dough.Drizzle a little caramel sauce on the filling, being careful not to get near the edges of the dough.
FOUR: Brush the outside edges of the dough with the egg wash. Fold the dough in half over the filling, pressing out any air as you go. Crimp closed with a fork to seal.
FIVE: Place empanadas on a parchment paper lined baking sheet or on a silicone mat.Brush the tops with egg wash and sprinkle with sanding sugar if desired.
SIX: Bake at 425F for 20-25 minutes or until the dough is golden brown. Remove from the oven when done and let cool for 5 minutes. Drizzle with remaining caramel sauce if desired. Serve warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Depending on how much of a mess you want to make. I love mine deep fried for sure but baking and air frying are just as good with a lot less fuss. Bake empanadas in a large batch!
Some trace their beginnings to Spain but have been embraced by various regions and cultures, including Mexico. Most have adapted recipes to use local ingredients and incorporate their regional flavors.
This dessert empanada recipe is very similar to the ones they sell at Taco Bell, but I am not sure this counts as authentic “Mexican” food.
Make sure you let them cool completely before storing for any period of time. And I would hold off on drizzling the tops with caramel sauce until you are ready to serve them.
These are stable at room temperature for up to 4 days. Make sure they are in an air tight container.
You don’t have to store these in the fridge after they are baked. But if you do, you can reheat them to make them crispy again.
Why do my empanadas explode?
To keep them from exploding or leaking out of the seams, make sure you cut a slit in the top of them for the steam to escape while cooking.
Be sure to crimp or fold the edges to seal them fully or the filling will leak out.
How do you freeze empanadas?
Once they are baked, cool them completely, place in a freezer safe bag, and freeze for up to 3 months. Be sure to leave off the caramel sauce before freezing.
Speaking of the freezer… serve these empanadas with ice cream for a complete dessert!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
More Easy Empanadas
- Flaky Beef Empanadas
- Taco Empanadas
- Spicy Sausage Empanadas
- Chicken Mole Empanadas
- Street Corn Empanadas
- Caprese Empanadas
- 10 empanada dough discs
- 2 Granny Smith apples
- 1 tablespoon lemon juice
- 1 tablespoon apple pie spice
- 1 cup Torani Caramel Sauce
- 1 egg
- 1 tablespoon milk
- 2 tablespoons Turbinado (raw) sugar
- Preheat oven to 425F. Make egg wash by combining egg and milk in a small bowl. Beat until mixed. Set aside.
- Peel and dice the apples. Toss them in lemon juice.
- Add the apple pie spice and 1/4 cup caramel sauce. Stir to evenly coat the apples.
- Place 2-3 tablespoons apple filling in the center of each disc of dough.
- Drizzle a little caramel sauce on the filling, being careful not to get near the edges of the dough.
- Brush the outside edges of the dough with the egg wash. Fold the dough in half over the filling, pressing out any air as you go. Crimp closed with a fork to seal.
- Place empanadas on a parchment paper lined baking sheet or on a silicone mat.
- Brush the tops with egg wash and sprinkle with Turbinado sugar if desired.
- Bake at 425F for 20-25 minutes of until the dough is golden brown.
- Remove from the oven when done and let cool for 5 minutes.
- Drizzle with remaining caramel sauce if desired. Serve warm!
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 38mgSodium: 597mgCarbohydrates: 52gFiber: 3gSugar: 13gProtein: 13g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
Monday Fall Recipes
- Apple Butternut Squash Casserole by That Recipe
- Apple Pie Tacos Recipe by Blogghetti
- Apple Streusel Cheesecake Bars by Lemon Blossoms
- Apple Tea-ramisu by Jolene’s Recipe Journal
- Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
- Caramel Apple Cinnamon Rolls by Sweet Beginnings
- Caramel Apple Crisp by Big Bears Wife
- Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
- Caramel Apple Spice Cupcakes by Daily Dish Recipes
- Caramel Apple Tea Cake by An Affair from the Heart
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- Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
- Fall Harvest Potato Beet Soup by Frugal & Fit
- Fall Punch Mocktail by Kate’s Recipe Box
- Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
- Green Appletini Martini by Art of Natural Living
- Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
- Maple Streusel Coffee Cake by Family Around the Table
- Meyer Lemon Scones by A Kitchen Hoor’s Adventures
- Pear Almond Crumble Pie by Savory Moments
- Pear Brown Betty by Cookaholic Wife
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- Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
- Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
- Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & College, Dixie Crystals, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own.
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