Caramel Apple Empanadas-Sweet Fall Treat

ByRiley

Caramel Apple Empanadas are a truly magical treat, perfect for any occasion where a touch of sweet, autumnal comfort is desired. There’s something undeniably irresistible about the combination of tender, spiced apples and rich, gooey caramel, all encased in a flaky, golden pastry. It’s a flavor profile that instantly evokes cozy evenings, festive gatherings, and pure, unadulterated joy. These delightful hand pies are a beloved classic for a reason, offering a portable and perfectly portioned indulgence that’s far more exciting than a simple slice of pie. What makes our Caramel Apple Empanadas extra special is the thoughtful balance of tart apples and sweet caramel, creating a symphony of flavors in every bite. Prepare to fall in love!

Caramel Apple Empanadas

Caramel Apple Empanadas

There’s something incredibly comforting about a warm, flaky pastry filled with sweet, spiced fruit. And when that fruit is caramel-infused apples, you know you’re in for a treat. These Caramel Apple Empanadas are the perfect blend of classic flavors with a delightful sweet and tart filling encased in a golden-brown, crispy shell. They’re surprisingly easy to make, making them a fantastic dessert for any occasion, from casual weeknight indulgence to impressing guests at a potluck. The combination of the tender, slightly tart Granny Smith apples with the rich caramel and a hint of cream cheese creates a truly irresistible filling that’s perfectly balanced.

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 (I used Goya)
  • 1½-2 cups vegetable oil (for frying)
  • ½ cup sugar
  • 2 tablespoons cinnamon

    • Cooking Instructions:

    Preparing the Caramel Apple Filling

    The heart of these empanadas lies in their delicious filling. We’ll start by cooking down the apples to create a tender, slightly caramelized base.

  • In a medium saucepan, combine the chopped Granny Smith apples with 1½ cups of water, ¾ cup of sugar, and 1 tablespoon of lemon juice. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the apples are tender but not mushy. You want them to hold their shape somewhat.
  • While the apples are simmering, prepare a slurry by whisking together the ¼ cup of cornstarch with about ¼ cup of the simmering liquid from the apples until smooth. This prevents lumps. Once the apples are tender, gradually stir this cornstarch slurry into the simmering apple mixture. Continue to cook, stirring constantly, for another 2-3 minutes until the filling thickens to a nice, jam-like consistency. Remove from heat and stir in 1 teaspoon of cinnamon. Let this mixture cool completely. It’s crucial for the filling to be cool before adding it to the empanada dough, otherwise, it can make the dough difficult to handle and even cause it to tear.

    • Creating the Creamy Component

    To add another layer of deliciousness and a touch of richness, we’ll incorporate cream cheese into the cooled apple mixture.

  • In a separate bowl, beat the room temperature cream cheese with ⅓ cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract until smooth and creamy. Ensure the cream cheese is truly at room temperature; this will make it much easier to combine without lumps.
  • Once the apple mixture has cooled completely, gently fold in the cream cheese mixture until just combined. Don’t overmix; you want to maintain some of the apple texture. This creamy element adds a delightful tang and richness that perfectly complements the sweet and tart apples.

    • Assembling the Empanadas

    Now for the fun part – assembling these delicious little pockets of joy!

  • Lay out your empanada discs on a clean, dry surface. If your dough discs are slightly stiff, you can let them sit at room temperature for a few minutes to become more pliable, but be careful not to let them get too warm, or they will become sticky and difficult to work with. Spoon about 2-3 tablespoons of the cooled apple and cream cheese filling onto the center of one half of each empanada disc, leaving a small border around the edges. Avoid overfilling, as this can cause the empanadas to burst during frying.
  • Moisten the edges of the empanada dough with a little bit of water using your finger or a pastry brush. This acts as a “glue” to help seal the empanadas. Fold the other half of the empanada disc over the filling, creating a semicircle. Press the edges firmly together to seal, then use the tines of a fork to crimp the edges, creating a decorative and secure seal. Make sure there are no gaps or tears, as hot oil can seep in and cause the filling to escape.

    • Frying the Empanadas

    The final step is to fry them to golden-brown perfection.

  • In a deep, heavy-bottomed pot or Dutch oven, heat 1½-2 cups of vegetable oil over medium-high heat until it reaches about 350°F (175°C). It’s important to have enough oil so that the empanadas can float freely, ensuring even cooking. You can test the oil temperature by dropping a tiny piece of dough; if it sizzles and floats to the surface immediately, the oil is ready.
  • Carefully place 2-3 empanadas into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy empanadas. Fry for 2-4 minutes per side, or until they are a deep 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 or a plate lined with paper towels to drain any excess oil. This step is crucial for achieving a crispy, not greasy, exterior.

    • Finishing Touches

    For that extra touch of caramel-apple goodness, we’ll make a quick cinnamon-sugar coating.

  • While the empanadas are still warm, prepare your cinnamon-sugar coating. In a shallow dish or plate, combine ½ cup of sugar with 2 tablespoons of cinnamon and mix well.
  • While the empanadas are still hot from the fryer, carefully roll them in the cinnamon-sugar mixture, ensuring they are evenly coated. The warmth of the empanadas will help the cinnamon sugar adhere beautifully. Serve these Caramel Apple Empanadas warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat!

    • Caramel Apple Empanadas

    Conclusion:

    So there you have it – your guide to crafting delicious Caramel Apple Empanadas! This recipe is truly a winner because it combines the comforting sweetness of apples with the rich, gooey delight of caramel, all encased in a flaky, golden pastry. It’s the perfect balance of textures and flavors, making it an irresistible treat for any occasion. Imagin extracte biting into that warm, spiced apple filling, followed by the luxurious caramel ooze, all within a perfectly baked empanada shell. It’s a dessert that’s both elegant and incredibly satisfying.

    These caramel apple empanadas are wonderfully versatile. They are divine served warm, perhaps with a scoop of vanilla bean ice cream for an extra indulgent dessert experience. They also make a fantastic afternoon snack with a cup of coffee or tea. For variations, consider adding a pinch of cinnamon or nutmeg to the apple filling for an extra layer of spice. You could also experiment with different types of apples, like Honeycrisp for a sweeter crunch or Granny Smith for a tart contrast.

    I truly encourage you to give this recipe a try. It’s simpler than you might think and the results are absolutely spectacular. You’ll be amazed at how quickly these disappear!

    Frequently Asked Questions:

    Can I make these empanadas ahead of time?

    Yes, you can! You can prepare the filling and assemble the empanadas a day in advance. Store them in the refrigerator on a baking sheet lined with parchment paper, covered loosely with plastic wrap. Bake them directly from the fridge, adding a few extra minutes to the baking time.

    What kind of pastry dough is best for these empanadas?

    While store-bought pie crust or puff pastry works wonderfully for convenience, making your own empanada dough from scratch will yield the most authentic and delicious results. The key is to ensure the dough is well-chilled for maximum flakiness.

    How should I store leftover empanadas?

    Leftover caramel apple empanadas can be stored 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 revive their crispiness.

    Caramel Apple Empanadas

    Caramel Apple Empanadas

    Sweet and tangy caramel apple filling encased in flaky empanada dough, perfect for a dessert 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

    1. Step 1
      In a medium saucepan, combine the chopped apples, water, ¾ cup sugar, ¼ cup cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened into a caramel-like sauce, about 10-15 minutes. Remove from heat and let cool completely.
    2. Step 2
      In a separate bowl, beat together the cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth and creamy.
    3. Step 3
      Gently fold the cooled apple mixture into the cream cheese mixture until well combined.
    4. Step 4
      Lay out the empanada discs. Spoon about 2-3 tablespoons of the apple-cream cheese filling onto one half of each disc. Moisten the edges with water and fold the other half over to create a half-moon shape. 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 topping.
    6. Step 6
      Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat to about 350°F (175°C). Carefully fry the empanadas in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
    7. Step 7
      Remove the fried empanadas from the oil and drain on a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture while still warm.

    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.

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