Caramel Apple Empanadas – Sweet & Easy Dessert

Caramel Apple Empanadas are the autumnal embrace you’ve been craving, and I’m so thrilled to share this recipe with you. There’s something undeniably magical about the combination of tender, spiced apples and rich, gooey caramel, all encased in a flaky, golden pastry. It’s no wonder these little hand pies are such a beloved treat! They capture the essence of fall in every bite – the crisp air, the vibrant foliage, and the comforting warmth of home. What truly sets these Caramel Apple Empanadas apart is the perfect balance of sweet and tart, with a hint of cinnamon that makes your taste buds sing. They’re incredibly versatile, perfect for a cozy afternoon snack, a delightful dessert after dinner, or even a festive addition to any gathering. Get ready to fall in love with making and, of course, devouring these irresistible Caramel Apple Empanadas!

Caramel Apple Empanadas

There’s something incredibly comforting about a warm, flaky pastry filled with sweet, tender fruit. And when that fruit is apples, infused with the rich, decadent flavor of caramel, you know you’re in for a treat. These Caramel Apple Empanadas are the perfect blend of classic fall flavors and irresistible handheld goodness. They’re surprisingly easy to make, making them ideal for a weekend baking project, a special occasion dessert, or even a delightful afternoon snack. The crisp, golden-brown crust encases a luscious, slightly tart apple filling that’s perfectly complemented by a subtle cream cheese tang. Get ready to impress yourself and your loved ones with these delightful pastries!

Ingredients:

Preparing the Apple Filling

The heart of these empanadas lies in its delightful apple filling. We’ll start by creating a rich caramel-apple mixture that is both sweet and slightly tart. This step is crucial for developing the deep flavor that will make your empanadas truly special.

First, in a medium saucepan, combine the chopped Granny Smith apples with 1½ cups of water and ¾ cups of sugar. Bring this mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the apples begin extract to soften. You want them tender but not completely mushy, as they will continue to cook inside the empanadas. While the apples are simmering, in a small bowl, whisk together the ¼ cup cornstarch with about ¼ cup of the simmering liquid from the saucepan until smooth. This will prevent any lumps in our filling.

Once the apples have softened, carefully pour the cornstarch slurry back into the saucepan with the apples and sugar mixture. Stir continuously over medium heat. The mixture will begin extract to thicken quite rapidly. Continue to cook and stir for another 1-2 minutes until the filling has a glossy, thick consistency. Remove the saucepan from the heat and stir in 1 teaspoon of cinnamon and 1 tablespoon of lemon juice. The cinnamon adds that classic apple pie warmth, and the lemon juice brightens the flavors and helps prevent the apples from browning.

Now, for the creamy element that makes these empanadas truly unique: the cream cheese mixture. In a separate bowl, beat the 8 ounces of room-temperature cream cheese until smooth and creamy. Add ⅓ cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Beat again until well combined and smooth. Gently fold this cream cheese mixture into the warm apple filling. This is where the magic happens! The cream cheese adds a delightful tang and a luxurious creaminess that perfectly balances the sweetness of the apples and caramel. Allow the filling to cool completely before proceeding. This is important because a hot filling can make the empanada dough difficult to work with and can lead to soggy dough.

Assembling the Empanadas

With our delicious filling cooled, it’s time to assemble the empanadas. Take your empanada dough discs and lay them out on a lightly floured surface. If your dough is frozen, be sure to thaw it according to package directions. Goya empanada dough usually comes in round discs, which are perfect for this recipe.

Spoon about 2-3 tablespoons of the cooled apple and cream cheese filling onto one half of each empanada disc, leaving a small border around the edges. Be careful not to overfill, as this can make sealing difficult and cause the empanadas to burst during frying. Using a pastry brush or your finger, moisten the edges of the dough with a little water. This will help create a seal. Fold the other half of the empanada dough over the filling, creating a half-moon shape. Press down firmly along the edges to seal. For an extra secure seal and a decorative finish, you can crimp the edges with the tines of a fork. Repeat this process with the remaining dough discs and filling.

Frying to Golden Perfection

For the final touch, we’re going to create a delightful cinnamon-sugar coating that will adhere to the hot empanadas as soon as they come out of the fryer. In a shallow dish, combine ½ cup of sugar with 2 tablespoons of cinnamon. Mix well. This is your magical cinnamon-sugar blend!

Now, let’s get ready to fry. In a large, heavy-bottomed pot or deep fryer, heat 1½-2 cups of vegetable oil over medium-high heat until it reaches about 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking and to prevent the empanadas from becoming greasy or burning. If you don’t have a thermometer, you can test the oil by dropping a small 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 pot. Overcrowding will lower the oil temperature, resulting in soggy empanadas. Fry for about 3-4 minutes per side, or until they are golden brown and puffed up. Using a slotted spoon or spider strainer, carefully remove the empanadas from the oil. Immediately transfer them to the prepared cinnamon-sugar mixture. Gently toss them in the cinnamon sugar to coat them evenly. The hot empanadas will allow the sugar to adhere beautifully. Place the coated empanadas on a wire rack set over a baking sheet to drain any excess oil and cool slightly. Repeat the frying process with the remaining empanadas, ensuring the oil returns to the correct temperature between batches.

Serve these warm, delicious Caramel Apple Empanadas immediately. They are absolutely divine on their own, but a scoop of vanilla ice cream or a drizzle of caramel sauce would be an even more decadent accompaniment. Enjoy the comforting flavors and the satisfaction of creating these homemade delights!

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Caramel Apple Empanadas! This recipe truly strikes a perfect balance: the comforting warmth of spiced apples, the rich, gooey sweetness of homemade caramel, all encased in a flaky, golden pastry. It’s the ultimate autumn treat, perfect for cozy evenings or a festive gathering. These empanadas are fantastic served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, consider a drizzle of extra caramel sauce. Don’t be afraid to experiment with variations! You could add a pinch of cinnamon or nutmeg to the filling for a warmer spice profile, or even a tablespoon of chopped pecans for added crunch. Perhaps a splash of bourbon extract in the caramel for an adult twist? Whichever way you choose to make them, I highly encourage you to give these Caramel Apple Empanadas a try. They’re surprisingly easy to make and incredibly rewarding to enjoy!

Frequently Asked Questions:

Can I use store-bought pie crust for these empanadas?

Absolutely! While homemade dough offers a special touch, store-bought refrigerated pie crust is a perfectly acceptable and time-saving alternative. Just be sure to follow the package instructions for thawing and handling. It will still result in delicious Caramel Apple Empanadas!

How should I store leftover empanadas?

You can store leftover empanadas in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. For the best texture, reheat them gently in a preheated oven at around 300°F (150°C) for a few minutes until warmed through.

Can I make the caramel filling ahead of time?

Yes, the caramel filling can be made a day or two in advance and stored in an airtight container in the refrigerator. It will thicken considerably when chilled, so you may need to gently warm it before assembling the empanadas to make it easier to spread.

Caramel Apple Empanadas

Deliciously sweet and tangy empanadas filled with a homemade caramel apple mixture and cream cheese, then fried to golden perfection.

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

1. 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 constantly, until the mixture thickens and apples are tender, about 10-15 minutes. Remove from heat and let cool.
2. Step 2
   In a separate bowl, beat together the room temperature cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth.
3. Step 3
   Gently fold the cooled apple mixture into the cream cheese mixture.
4. Step 4
   Place about 2-3 tablespoons of the filling onto one half of each empanada dough disc. Moisten the edges with water, fold the dough over, and crimp the edges with a fork to seal.
5. Step 5
   In a shallow dish, combine ½ cup sugar and 2 tablespoons cinnamon for the coating.
6. Step 6
   Heat 1½-2 cups of vegetable oil in a large skillet or pot over medium-high heat to about 350°F (175°C).
7. Step 7
   Carefully fry empanadas in batches for 3-4 minutes per side, or until golden brown. Drain on paper towels.
8. Step 8
   While still warm, toss the fried empanadas in the cinnamon-sugar mixture to coat.

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.