Name: Caramel Apple Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 empanadas
Ingredients: 2 Granny Smith apples, peeled, cored and chopped into small chunks (about 4 cups); 1½ cups water; ¾ cups sugar; ¼ cup cornstarch; 1 teaspoon cinnamon; 1 tablespoon lemon juice; 8 ounce cream cheese, room temperature; ⅓ cup sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla; 11.6 ounce 5” empanada dough; 1½-2 cups vegetable oil, for frying; ½ cup sugar; 2 tablespoons cinnamon

Caramel Apple Empanadas are the quintessential treat that whispers of crisp autumn air and cozy evenings. Who can resist the comforting embrace of tender, spiced apples, bathed in rich, gooey caramel, all encased in a golden, flaky pastry? These delightful hand pies are more than just a dessert; they’re a hug in edible form, a delightful nostalgia bomb that brings smiles to faces young and old. What makes these Caramel Apple Empanadas truly special is the perfect balance of sweet and tart, the satisfying crunch of the pastry giving way to the luscious, warm filling. They’re the ideal indulgence for a crisp fall day, a festive gathering, or simply when you need a little bit of pure, unadulterated joy. I love making them because the aroma alone is enough to fill your home with warmth and anticnon-alcoholic ipation, and the pure delight on someone’s face when they take their first bite is incredibly rewarding.

Caramel Apple Empanadas

There’s something undeniably comforting about a warm, sweet treat, and these Caramel Apple Empanadas deliver that in spades. Imagin extracte biting into a flaky, golden pastry pocket filled with tender, spiced apples coated in a rich caramel sauce, all with a creamy cheesecake-like undertone. They’re perfect for a cozy afternoon snack, a delightful dessert after a meal, or even a special occasion treat. Making empanadas from scratch might sound intimidating, but with store-bought dough, it’s surprisingly manageable and incredibly rewarding. The combination of tart Granny Smith apples, sweet caramel, and a hint of cream cheese creates a flavor profile that is simply irresistible. Let’s get baking!

Ingredients:

2 Granny Smith apples, peeled, cored, and chopped into small chunks (about 4 cups)

1½ cups water

¾ cup sugar

¼ cup cornstarch

1 teaspoon cinnamon

1 tablespoon lemon juice

8 ounce cream cheese, room temperature

⅓ cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla

11.6 ounce 5” empanada dough (Goya brand is a great choice)

1½-2 cups vegetable oil (for frying)

½ cup sugar

2 tablespoons cinnamon

Preparing the Apple Filling

The heart of these empanadas lies in their delicious apple filling. We’ll start by cooking down the apples with water, sugar, and spices to create a tender, flavorful base.

In a medium saucepan, combine the chopped Granny Smith apples, 1½ cups water, ¾ cup sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring occasionally, for about 10-15 minutes, or until the apples have softened but still hold their shape. We don’t want them to turn to mush, but rather to be tender and easily pierced with a fork.

While the apples are cooking, in a small bowl, whisk together the ¼ cup cornstarch with a few tablespoons of water to create a smooth slurry. This will help thicken our apple mixture. Once the apples have softened, gradually whisk the cornstarch slurry into the simmering apple mixture. Continue to cook, stirring constantly, for another 2-3 minutes, or until the filling has thickened to a jam-like consistency. Remove the saucepan from the heat and let the apple filling cool completely. This is a crucial step; if the filling is too hot, it can melt the empanada dough and make it difficult to work with.

Creating the Creamy Cheesecake Element

To elevate our apple filling and add a luxurious creaminess, we’ll incorporate a simple cream cheese mixture. This step adds a subtle tang and richness that perfectly complements the sweet apples.

In a separate medium bowl, beat the softened cream cheese until smooth and creamy. You can use a hand mixer or a sturdy whisk for this. Make sure the cream cheese is truly at room temperature to avoid any lumps.

Add ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract to the cream cheese. Beat until all the ingredients are well combined and the mixture is smooth and homogenous.

Once the apple filling has cooled completely, gently fold it into the cream cheese mixture. Be careful not to overmix; we want to see streaks of the apple mixture within the cream cheese, creating a beautiful marbled effect and ensuring distinct layers of flavor and texture.

Assembling and Frying the Empanadas

Now comes the fun part – assembling and frying our empanadas to golden perfection!

Prepare your workspace by lightly flouring a clean surface. Carefully unfold the empanada dough discs. If they feel a bit stiff, you can let them sit at room temperature for a few minutes to soften slightly, but don’t let them get too warm or they will become sticky. Place about 2-3 tablespoons of the cooled caramel apple and cream cheese filling onto one half of each empanada disc, leaving a ½-inch border. Be careful not to overfill, as this can cause the empanadas to burst during frying.

Moisten the edges of the empanada discs with a little water using your fingertip or a pastry brush. This will help seal the pastry when you fold it over. Carefully fold the other half of the empanada disc over the filling, creating a half-moon shape. Press the edges firmly with your fingers to seal them. For an extra secure seal and a decorative touch, you can crimp the edges with a fork.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a tiny piece of dough into it; it should sizzle immediately and float to the surface. Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are a deep golden brown and the pastry is puffed and crispy. Use a slotted spoon or spider strainer to remove the empanadas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

Creating the Cinnamon-Sugar Coating

The final touch that makes these empanadas truly spectacular is a dusting of warm cinnamon-sugar. This coating adds a delightful crunch and a burst of fragrant spice.

While the empanadas are still warm, in a shallow dish or plate, combine ½ cup sugar and 2 tablespoons cinnamon. Stir well to ensure the cinnamon is evenly distributed throughout the sugar.

Gently toss the warm, drained empanadas in the cinnamon-sugar mixture until they are evenly coated on all sides. The warmth of the empanadas will help the sugar adhere beautifully.

Serve these Caramel Apple Empanadas warm, perhaps with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. They are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for a day or two, and gently reheated. Enjoy this delightful homemade treat!

Conclusion:

There you have it – your guide to crafting irresistible Caramel Apple Empanadas! These delightful pastries are a perfect blend of sweet, tart apples and luscious caramel, all encased in a flaky, golden crust. They’re incredibly versatile, making them a fantastic treat for any occasion. Whether you’re looking for a festive dessert for the holidays, a comforting treat on a chilly evening, or a unique addition to your potluck spread, these empanadas are sure to impress. The combination of tender baked apples, rich caramel, and that satisfying crunch from the pastry is simply magical. I truly encourage you to give this recipe a try; you won’t regret the delicious reward!

For serving, I love them warm, perhaps with a dusting of powdered sugar or a dollop of whipped cream. They’re also wonderful at room temperature, making them great for picnics or packed lunches. If you’re feeling adventurous, consider adding a pinch of cinnamon or nutmeg to your apple filling for an extra layer of warmth, or even a splash of bourbon extract to the caramel for a grown-up twist. The possibilities are endless, and the joy of creating these homemade Caramel Apple Empanadas is immense.

Frequently Asked Questions:

Can I make the empanada dough from scratch?

Absolutely! While store-bought puff pastry or pie crust is convenient, a homemade empanada dough will elevate your treats even further. Look for a recipe specifically designed for empanadas, often involving a combination of flour, shortening or butter, and ice water for a tender and flaky result.

How should I store leftover Caramel Apple Empanadas?

Once cooled, store any leftover empanadas in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat them gently in a low oven or toaster oven to restore their crispiness.

What other fruits can I use in these empanadas?

While apples are classic, you can experiment with other fruits! Pears would be a delicious substitute, or you could even create a mixed berry and apple filling. Just ensure the fruit is cut into small, uniform pieces for even cooking.

Caramel Apple Empanadas

Delicious caramel apple empanadas with a creamy filling, perfect for a sweet treat.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12 empanadas

Ingredients

2 Granny Smith apples, peeled, cored and chopped into small chunks (about 4 cups)
1½ cups water
¾ cups sugar
¼ cup cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
8 ounce cream cheese, room temperature
⅓ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
11.6 ounce 5” empanada dough
1½-2 cups vegetable oil, for frying
½ cup sugar
2 tablespoons cinnamon

Instructions

Step 1
In a medium saucepan, combine chopped apples, 1½ cups water, ¾ cup sugar, ¼ cup cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until apples are tender and mixture has thickened, about 10-15 minutes. Let cool completely.
Step 2
In a separate bowl, beat together cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth.
Step 3
Gently fold the cooled apple mixture into the cream cheese mixture.
Step 4
Place about 2 tablespoons of filling onto one half of each empanada disc. Moisten the edges with water, fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal.
Step 5
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
Step 6
Fry empanadas in batches, about 2-3 minutes per side, until golden brown. Drain on paper towels.
Step 7
In a small bowl, combine ½ cup sugar and 2 tablespoons cinnamon. Toss the warm empanadas in the cinnamon-sugar mixture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Caramel Apple Empanadas-Easy Sweet Pastry Recipe

Caramel Apple Empanadas