Caramel Apple Empanadas-Sweet & Easy Dessert Recipe

Caramel Apple Empanadas are a fall dream come true, and I’m so excited to share this recipe with you! There’s something undeniably comforting and nostalgic about this classic dessert. The crisp, golden pastry encasing warm, spiced apples and gooey caramel is pure bliss. It’s no wonder everyone adores caramel apple empanadas; they’re like a hug in every bite. What makes these particular caramel apple empanadas so special is the perfect balance of sweet and tart, with a hint of cinnamon that just screams autumn. Whether you’re gathering with loved ones or just craving a delightful treat for yourself, these little pockets of joy are guaranteed to be a showstopper. Get ready to impress your taste buds and everyone around you with these irresistible delights!

Caramel Apple Empanadas

There’s something undeniably comforting about a warm, flaky pastry filled with sweet, tender fruit. And when that pastry is a handheld empanada, bursting with the classic pairing of apples and caramel, well, that’s pure dessert bliss. These Caramel Apple Empanadas are a fantastic way to capture those fall flavors, or really, any time of year you’re craving a treat. They’re surprisingly straightforward to make, and the result is a delightful balance of crisp, golden crust and a luscious, spiced apple filling. I love making these for gatherings because they’re individual portions and always a crowd-pleaser.

Ingredients:

Cooking Instructions:

Preparing the Apple Filling

The heart of these empanadas lies in the perfectly cooked apple filling. We’ll start by simmering the chopped apples with water and sugar until they’re tender but still hold their shape. This ensures you get lovely little bites of apple in every empanada, rather than a mushy interior. In a medium saucepan, combine the chopped Granny Smith apples, 1½ cups of water, and ¾ cup of sugar. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the apples are tender. Stir occasionally to prevent sticking. 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 pot until it forms a smooth paste. This is our thickening agent. Once the apples are tender, stir this cornstarch slurry into the simmering apple mixture. Continue to cook, stirring constantly, for another 2-3 minutes, or until the filling has thickened considerably. It should be the consistency of a thick jam or applesauce. Remove the saucepan from the heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of cinnamon. The lemon juice helps to brighten the apple flavor and prevents browning, while the cinnamon adds that classic warmth. Let this apple filling cool completely. This step is crucial – you don’t want to add hot filling to your empanada dough, or it will become soggy and difficult to work with. You can even make this filling ahead of time and refrigerate it.

Creating the Creamy Caramel Swirl

To elevate our apple filling from simply delicious to utterly decadent, we’re going to add a creamy, caramel-kissed element. This is where the cream cheese comes in. In a medium bowl, beat the 8 ounces of room temperature cream cheese until it’s smooth and creamy. This usually takes about 1-2 minutes with an electric mixer or a bit longer with a whisk. Then, gradually beat in ⅓ cup of sugar until well combined and smooth. Next, stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. The lemon juice adds a subtle tang that balances the sweetness, and the vanilla enhances the overall flavor profile. Once the apple filling has cooled completely, gently fold about half of this cream cheese mixture into the apple filling. You don’t want to fully incorporate it; you want streaks of the cream cheese mixture running through the apple filling, creating a beautiful marbled effect and pockets of creamy goodness. This is what gives our empanadas that lovely caramel-apple ripple.

Assembling the Empanadas

Now for the fun part – assembling these delicious pockets! We’ll be using pre-made empanada dough discs, which makes this process so much easier. Carefully unroll or open your package of 5” empanada dough. If the dough is frozen, make sure it’s fully thawed according to package directions. We want it pliable but not sticky. You might need to gently stretch or press the discs slightly to ensure they are perfectly round and ready for filling. Lay out a few discs on a clean, dry surface. Spoon about 2-3 tablespoons of the cooled apple and cream cheese filling onto one half of each empanada disc, leaving a ½-inch border around the edges. Be careful not to overfill, as this can make sealing difficult and the empanadas prone to bursting during frying. Lightly moisten the edges of the dough with a little water using your fingertip or a pastry brush. This acts as a “glue” to help seal the empanadas. Carefully fold the other half of the empanada dough over the filling to create a half-moon shape. Press down firmly around the edges to seal, ensuring no filling can escape. For an extra secure seal and a decorative touch, use the tines of a fork to crimp the edges all the way around. This also creates those classic empanada ridges. Place the filled empanadas on a parchment-lined baking sheet as you work to prevent them from sticking.

Frying to Golden Perfection

The final step is frying, which transforms these little pockets into golden, crispy delights. In a large, deep skillet or Dutch oven, pour in 1½-2 cups of vegetable oil. The oil should be deep enough to come at least halfway up the sides of the empanadas. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil temperature by dropping a tiny piece of dough into it; it should sizzle immediately and float to the surface. Carefully slide 2-3 empanadas into the hot oil at a time, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in greasy empanadas. Fry for about 3-4 minutes per side, or until they are a beautiful, deep golden brown. Use a slotted spoon or spider strainer to gently flip the empanadas and remove them from the hot oil. Place the fried empanadas on a plate lined with paper towels to drain off any excess oil. Allow them to cool slightly before proceeding to the final cinnamon-sugar coating. This cooling period is important; they will be very hot from the oil.

The Irresistible Cinnamon-Sugar Coating

This last step is what truly elevates these empanadas to a caramel-apple dream. While the empanadas are still warm (but not piping hot), we’re going to give them a delightful coating. In a shallow bowl or plate, combine ½ cup sugar with 2 tablespoons cinnamon. Stir this mixture well until the cinnamon is evenly distributed throughout the sugar. Working with one empanada at a time, gently roll each warm empanada in the cinnamon-sugar mixture, ensuring it’s fully coated on all sides. The warmth of the empanada will help the cinnamon-sugar adhere beautifully. You can also sprinkle some of this mixture over the top if you prefer. Serve these Caramel Apple Empanadas warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy every delicious bite!

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Caramel Apple Empanadas! They truly are a fantastic treat, combining the comforting sweetness of baked apples with the rich, buttery embrace of caramel, all encased in a perfectly flaky pastry. The aroma that fills your kitchen as they bake is simply irresistible, promising a delicious reward for your efforts. These empanadas are incredibly versatile; they make a wonderful dessert after any meal, a perfect accompaniment to a cup of coffee or tea, or even a special breakfast treat. Don’t hesitate to get creative with the filling – adding a pinch of cinnamon or nutmeg to the apples, or even a sprinkle of chopped pecans for extra crunch, can elevate them even further.

I strongly encourage you to give this Caramel Apple Empanada recipe a try. It’s simpler than you might think, and the joy of biting into a warm, homemade empanada is unparalleled. So gather your ingredients, put on your favorite music, and have fun in the kitchen!

Frequently Asked Questions:

Can I make the empanada dough from scratch?

Absolutely! While this recipe uses store-bought dough for convenience, you can certainly make your own pie crust or empanada dough from scratch for an even more authentic experience. Just ensure it’s well-chilled before you begin extract assembling.

How should I store leftover Caramel Apple Empanadas?

Once completely 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. They can be reheated gently in a low oven or toaster oven to regain their crispness.

Can I use different types of apples for the filling?

Yes, you can! While crisp, tart apples like Granny Smith are ideal for holding their shape and balancing the sweetness, a mix of apples can be delightful. Fuji, Honeycrisp, or Gala apples also work well and offer a slightly different flavor profile.

Caramel Apple Empanadas

Sweet and tart caramel apple filling encased in crispy empanada dough, perfect for dessert or a snack.

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, and 1 teaspoon cinnamon. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until apples are tender.
2. Step 2
   In a small bowl, whisk together cornstarch with 1 tablespoon lemon juice until smooth. Stir this mixture into the simmering apples. Cook, stirring constantly, until the filling thickens. Remove from heat and let cool completely.
3. Step 3
   In a separate bowl, beat together cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth and creamy.
4. Step 4
   Gently fold the cooled apple mixture into the cream cheese mixture until just combined. Be careful not to overmix.
5. Step 5
   Spoon about 2 tablespoons of the filling onto one half of each empanada dough round. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
6. Step 6
   Heat vegetable oil in a large skillet or pot over medium-high heat to about 350°F (175°C). Carefully place empanadas into the hot oil, a few at a time, and fry for 3-4 minutes per side, until golden brown and crispy.
7. Step 7
   While empanadas are frying, combine ½ cup sugar and 2 tablespoons cinnamon in a shallow dish. Drain fried empanadas on a wire rack set over paper towels. While still warm, gently toss them 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.