Description
Delight in these crispy, golden caramel apple empanadas featuring tender, cinnamon-spiced apple filling coated in rich caramel sauce, all encased in flaky fried dough and finished with a sweet cinnamon sugar coating. Perfect as a warm dessert or indulgent snack.
Ingredients
Scale
For the Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp butter
- 2 tbsp caramel sauce (store-bought or homemade)
- 1 tbsp lemon juice (to prevent apples from browning)
For the Empanadas:
- 1 package of refrigerated pie crusts or empanada dough (about 8-10 rounds)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Vegetable oil (for frying)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the filling: In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the mixture thickens into a syrupy consistency. Stir in the caramel sauce and cook for another 2 minutes to fully coat the apples. Remove from heat and let the filling cool completely.
- Prepare the empanadas: If using refrigerated pie crusts, roll them out slightly on a floured surface to smooth out creases. Using a round cutter (4-5 inches in diameter), cut out 8-10 circles depending on dough size.
- Fill the empanadas: Place about a tablespoon of the cooled apple filling in the center of each dough circle, being careful not to overfill. Fold the dough over to form a half-moon shape and pinch edges together to seal tightly. Use a fork to press and crimp the edges for a secure seal.
- Make the egg wash: In a small bowl, whisk the egg and water together. Brush the tops of the empanadas with this egg wash to achieve a golden, shiny finish after frying.
- Fry the empanadas: Heat 1-2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add a few empanadas at a time, avoiding overcrowding. Fry each side for 2-3 minutes until golden brown and crispy.
- Drain and coat with cinnamon sugar: Using tongs or a slotted spoon, remove empanadas and place them on a paper towel-lined plate to drain excess oil. Mix granulated sugar and cinnamon in a shallow bowl. While empanadas are warm, roll them in the cinnamon sugar to coat evenly.
- Serve: Serve warm, optionally with extra caramel sauce or whipped cream on the side. Enjoy the crunchy, sweet, and tender treat!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor balance.
- Ensure the filling is completely cooled before filling to prevent dough from becoming soggy.
- Do not overfill empanadas to avoid bursting during frying.
- Maintain oil temperature around 350°F for perfect frying results.
- Store leftovers in an airtight container and reheat in a toaster oven for best texture.
