Caramel Apple Empanadas Easy

Caramel Apple Empanadas are my shortcut answer to the craving for a caramel apple when time and energy are short. Each one packs a warm fruit filling and gooey caramel into a golden crust all in less than half an hour. These have saved me so many times when I needed a reliable dessert for unexpected company or a treat after school.

The first time I made these was as a rush snack before a child’s soccer game and now my family never lets a fall season go by without them. The quick bake and sweet smell always bring everyone into the kitchen.

Ingredients

• Granny Smith apple: choose one that feels firm for the right tart crunch
• Lemon juice: keeps the apples from browning and adds brightness
• Granulated sugar: balances the tart apple without making things too sweet
• Ground cinnamon: look for a fresh jar for the warmest flavor
• Ground nutmeg: just a touch is all you need for deeper fall spice
• Allspice: you only need a dash for complexity let your nose guide you
• Caramel bits or soft caramels: get the ones that feel soft to the touch for easy melting
• Milk: this helps the caramel get perfectly pourable
• Refrigerated pie crust: a good store bought crust like Pillsbury saves time and keeps things crisp
• Egg: makes the edges stick and gives a glossy golden look
• Sanding sugar: for a sparkly crunch on top use coarse sugar if you have it

If your apples are too big trim wedges so each fits into its crust round without squeezing out the filling.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit and let it come up to temperature while you prep. This helps the crust puff up right when it hits the heat.

Prepare the Baking Sheet:

Line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Toss the Apples:

After peeling and cutting the apple into eight wedges toss them in lemon juice right away to keep them looking fresh.

Mix the Sugar and Spices:

Combine the sugar cinnamon nutmeg and allspice in a bowl. Sprinkle this mix over the apples and toss until every piece is evenly coated with spicy sweetness.

Roll and Cut the Dough:

Unroll your refrigerated crust on a lightly floured counter. Use a rolling pin to even out the thickness a little then cut out eight circles about four inches wide.

Fill the Empanadas:

Set the dough rounds onto the baking sheet. Lay a single apple wedge onto each one just a bit off center so you can fold the dough over easily later.

Melt the Caramel:

Combine the caramel bits and milk in a small microwave safe bowl. Microwave for 30 seconds stir and microwave again if needed until smooth and pourable. Take care to avoid burning.

Add the Caramel Filling:

Drizzle a teaspoon of warm caramel over the apple on each round. Try to stay clear of the edges to help sealing later.

Seal the Empanadas:

Brush the outer edge of each round with the beaten egg. Fold the dough over the apple and caramel pressing the edges together. Use a fork to crimp the edges tightly shut so none of that caramel escapes.

Egg Wash and Sugar Topping:

Brush the tops with the remaining beaten egg and sprinkle with sanding sugar for sparkle and a sweet crunch.

Bake:

Slide the tray into the oven and bake for about twelve to fourteen minutes. You want the pastries to turn a deep golden brown.

Caramel Drizzle and Serve:

Let the baked empanadas cool a few minutes. If your caramel has thickened rewarm it and drizzle over the top before serving warm.

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I am always tempted to sneak a bit of extra warm caramel onto mine I just cannot resist that gooey drizzle. Some of my best moments are when my kids rush in from school and the kitchen smells like spiced apple with caramel bubbling away on the counter.

Storage Tips

Once cooled store empanadas in an airtight container at room temperature for up to two days. You can also refrigerate to keep them fresh an extra day or two and simply pop them in a toaster oven to rewarm. Avoid tightly wrapping while hot or they may steam and lose their crisp.

Ingredient Substitutions

Any tart apple like Honeycrisp or Braeburn works if Granny Smiths are not available. For the spice mix feel free to swap in a pre-mixed apple pie spice if you already have some in your pantry. If you are out of caramel bits soft store-bought caramels melt just as smoothly with a splash more milk.

Serving Suggestions

Serve these as a stand-alone dessert with a little extra caramel for drizzling or alongside vanilla ice cream for a sundae twist. I love putting them out with hot cider for an after-school treat or a cozy fall gathering. Cut each in half and stack for a festive party platter too.

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Cultural and Historical Context

The empanada is a celebrated pastry across Latin America and Spain known for its flaky crust and endless filling options. This American twist takes the spirit of fall caramel apples and wraps them in an easy approachable format perfect for the home baker. There is something about baking fruit in a hand pie that always feels like a celebration of the season.

Recipe FAQs

→ What type of apple works best?

Granny Smith provides tartness and holds shape well, balancing the sweetness of the caramel in the filling.

→ Can pie spice be substituted?

Yes, one teaspoon of store-bought or homemade apple pie spice can replace the individual spices called for.

→ How do you seal the empanadas?

Brush the edges of the pastry with beaten egg, fold over, and crimp with a fork to ensure a secure, golden edge.

→ Is it possible to reheat leftovers?

Gently warm the empanadas in the oven or microwave for a few seconds to revive the pastry and filling.

→ What’s the secret to a flaky crust?

Use refrigerated pie dough, roll it slightly for even thickness, and avoid overhandling to maintain tenderness.