Caramel Apple Empanada Recipe
These Baked Apple Empanadas are a delightful treat for the fall and winter seasons. Filled with a warm, cinnamon-spiced apple filling and wrapped in a buttery, flaky pastry dough, they’re portable, delicious, and super addicting. Perfect for dessert, snacks, or even breakfast!
Ingredients
For the Filling:
- 4 medium apples Granny Smith or Honeycrisp work great
- 1/2 cup brown sugar or piloncillo for an authentic touch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1/4 cup caramel sauce store-bought or homemade
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 1/4 cup cold water
- 1 egg for egg wash
- Turbinado sugar for sprinkling
Instructions
- Make the Apple Filling: Peel and dice the apples into small pieces. In a saucepan, combine the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender and the mixture thickens. Remove from heat and let it cool. Stir in the caramel sauce for that extra gooey goodness.
- Prepare the Dough: In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter (or your hands) to work it into the flour until it resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Roll the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles (about 5-6 inches in diameter) using a bowl or cookie cutter. Place a spoonful of the apple filling in the center of each circle. Fold the dough over the filling and seal the edges by pressing with a fork or crimping with your fingers.
- Bake to Perfection: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with turbinado sugar for a sweet, crunchy finish. Bake for 20-25 minutes, or until golden brown.
Notes
- Make-Ahead Option: The filling can be stored in the fridge for up to a week, and the dough disks can be frozen for up to a month.
- Shortcut: Use store-bought frozen empanada discs to save time.
- Freezing: Baked empanadas can be frozen and reheated for later enjoyment.