Name: Caramel Apple Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
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 a delightful fusion of comforting fall flavors and irresistible handheld goodness. There’s something truly magical about biting into a warm, flaky pastry pocket bursting with sweet, tender apples and gooey caramel. It’s no wonder these treats are a perennial favorite at potlucks, family gatherings, and even as a special weeknight indulgence. The inherent charm of an empanada lies in its portability and the joy of discovering a hidden treasure within each golden crescent. What makes our Caramel Apple Empanadas truly special is the perfect balance of tart apples, rich, buttery caramel, and a whisper of warm spice, all encased in a perfectly baked, crisp crust that’s incredibly satisfying. Get ready to fall in love with this classic dessert, reimagin extracted!

Caramel Apple Empanadas

Get ready to experience a dessert that’s utterly irresistible. These Caramel Apple Empanadas are a delightful fusion of warm, spiced apples and creamy caramel, all encased in a flaky, golden pastry. They’re perfect for a cozy autumn evening, a festive gathering, or simply when you crave a truly comforting treat. The magic lies in the tender, sweet apple filling, balanced by a subtle tang from the cream cheese, all wrapped up in a convenient, hand-held package. Frying them to a perfect crisp ensures a wonderful contrast in textures. Let’s dive into making these delightful pockets of joy!

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 (Goya brand is recommended)

1½-2 cups vegetable oil, for frying

½ cup sugar

2 tablespoons cinnamon

Preparing the Apple Filling

The heart of our empanadas is this delicious apple filling. We’re going to cook down the apples with sugar and spices until they are tender and slightly softened, but still hold their shape.

In a medium saucepan, combine the chopped Granny Smith apples, 1½ cups of water, ¾ cup of sugar, and 1 teaspoon of cinnamon. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Let it simmer for about 10-15 minutes, or until the apples have softened slightly. You want them to be tender but not mushy.

While the apples are simmering, prepare a cornstarch slurry. In a small bowl, whisk together the ¼ cup of cornstarch with about ¼ cup of the hot liquid from the apple mixture until it’s smooth and there are no lumps. This is crucial for thickening the filling without creating clumps.

Once the apples are tender, gradually pour the cornstarch slurry into the simmering apple mixture, stirring constantly. Continue to cook and stir for another 2-3 minutes, or until the filling thickens to a jam-like consistency. It should coat the back of a spoon beautifully. Remove the saucepan from the heat.

Stir in the 1 tablespoon of lemon juice. This adds a lovely brightness to the sweet apples and helps prevent browning. Allow the apple filling to cool completely. It’s important that the filling is fully cooled before you move on, as a hot filling will make the empanada dough difficult to work with and can lead to a soggy pastry.

Creating the Creamy Element

This step introduces a touch of richness and creamy sweetness that perfectly complements the tart apples.

In a separate bowl, beat the 8 ounces of room temperature cream cheese until it’s smooth and creamy. Make sure your cream cheese is truly at room temperature; this will ensure it whips up beautifully and incorporates seamlessly.

Add the ⅓ cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract to the cream cheese. Beat everything together until it’s well combined and smooth. This mixture will be wonderfully tangy and sweet.

Gently fold the cooled apple filling into the cream cheese mixture. You want to combine them, but don’t overmix. A marbled effect is perfectly fine and adds visual appeal. This creates our luscious caramel apple filling!

Assembling and Frying the Empanadas

Now for the exciting part – transforming these delicious components into golden, crispy empanadas!

Lay out your 5” empanada dough circles on a clean surface. If your dough circles are a bit stiff, you can let them sit at room temperature for a few minutes to become more pliable.

Spoon about 2-3 tablespoons of the caramel apple and cream cheese filling onto one half of each empanada dough circle, leaving a small border around the edges. Be careful not to overfill, as this can cause the empanadas to burst during frying.

Moisten the edges of the dough with a little water using your finger or a pastry brush. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly together to seal. You can use the tines of a fork to crimp the edges for a decorative finish and an extra secure seal. Ensure there are no gaps where the filling can escape.

In a large, deep skillet or Dutch oven, heat 1½-2 cups of vegetable oil over medium-high heat until it reaches about 350°F (175°C). A good way to test if the oil is hot enough is to drop 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, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the empanadas from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain off any excess oil. This helps them stay crisp.

The Finishing Touch: Cinnamon Sugar Coating

This final step is what elevates these empanadas from delicious to absolutely divine!

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

Working in batches, immediately toss the warm, freshly fried empanadas into the cinnamon sugar mixture. Roll them around until they are generously coated on all sides. The warmth of the empanadas will help the cinnamon sugar adhere beautifully.

Let the empanadas cool slightly before serving. They are best enjoyed warm, but be careful as the filling can be quite hot. These Caramel Apple Empanadas are a spectacular way to end a meal or to enjoy as a special treat any time of day. Enjoy every delicious bite!

Conclusion:

There you have it – your guide to creating absolutely delightful Caramel Apple Empanadas! These little pockets of joy are more than just a dessert; they’re a warm hug in pastry form, bursting with the comforting flavors of sweet, tender apples and rich, gooey caramel. Whether you’re a seasoned baker or new to the kitchen, this recipe is wonderfully approachable, promising impressive results with every bite. The crispy, golden crust perfectly complements the soft, spiced apple filling, making them an irresistible treat that’s sure to impress your friends and family.

These caramel apple empanadas are incredibly versatile. They are fantastic served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of indulgence. For a simpler approach, a light dusting of powdered sugar is also a beautiful touch. Looking for a twist? Feel free to add a pinch of cinnamon or nutmeg to the apple filling, or even a splash of bourbon extract for a grown-up version. Don’t be afraid to experiment! I truly encourage you to give these Caramel Apple Empanadas a try. They are a rewarding and delicious project that’s perfect for any occasion, from a casual afternoon treat to a festive holiday gathering.

Frequently Asked Questions:

Q: Can I make the empanada dough from scratch?

Absolutely! While this recipe can utilize store-bought pie crust for convenience, making your own dough will elevate your caramel apple empanadas to another level. A classic flaky pie dough recipe works wonderfully. Just ensure it’s well-chilled before rolling and cutting.

Q: How should I store leftover empanadas?

Once cooled, store any leftover caramel apple empanadas in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. They can be enjoyed cold, but for the best experience, gently reheat them in a low oven or toaster oven to restore their crispness.

Q: Are there any nut-free variations?

Yes! The basic recipe is nut-free. If you’re looking for variations and want to keep it nut-free, simply avoid adding any nuts to the filling or as a garnish. You can, however, add other delicious additions like dried cranberries or a touch of orange zest to the apple mixture for a different flavor profile.

Caramel Apple Empanadas

Delicious sweet and savory empanadas filled with spiced caramel apples and creamy cheesecake filling.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12

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 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, until thickened and bubbly. Remove from heat and let cool completely.
Step 2
In a separate bowl, beat together 8 ounce cream cheese (room temperature), ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth.
Step 3
On a lightly floured surface, place 1 empanada dough round. Spoon about 2 tablespoons of the cooled apple mixture onto one half of the dough, then top with about 1 tablespoon of the cream cheese mixture. Moisten the edges of the dough with water and fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
Step 4
Repeat with remaining dough, apple filling, and cream cheese filling.
Step 5
In a shallow dish, combine ½ cup sugar and 2 tablespoons cinnamon for the coating.
Step 6
Heat 1½-2 cups vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully fry empanadas in batches, about 2-3 minutes per side, until golden brown and puffed.
Step 7
Remove empanadas from oil and drain on a wire rack set over paper towels. Immediately toss the warm empanadas in the cinnamon-sugar mixture until coated.

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 – Delicious Easy Fall Treat

Caramel Apple Empanadas