4.7 from 21 votes
Caramel Apple Empanadas
Caramel apple empanadas are a delicious Mexican treat featuring a cinnamon spiced filling that’s baked into a buttery, flaky, golden pastry!
Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 12 servings
Calories: 380 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
Dough
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp kosher salt
- 8 oz cold butter cut into 16 pieces
- 2 eggs
- 3 tbsp cold water
Filling
- 2 Granny Smith apples peeled and diced
- 1 lemon
- 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1 cup Kraft Caramel Bits (See Note 1)
- 1 egg beaten (for egg wash)
Garnish
- 1 dash ground cinnamon
- sanding sugar crystals
Instructions
Make Sweet Empanada Dough
- Add flour, sugar and salt to bowl of a food processor and pulse to combine. Add the cold butter, eggs and water and pulse several times, until a dough forms.
- Remove dough from bowl and transfer to a floured surface. Use your hands to knead the dough a few times. Divide dough into 2 equal sized balls, flatten them into thick discs, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes.
Cup of Yum
Make Apple Filling
- Peel, core and dice the apples. Transfer diced apples to a large bowl, and squeeze lemon juice over top. Add 2 tbsp flour, cinnamon and caramel bits, (or 1 tablespoon caramel sauce per empanada) then toss to combine. Set aside.
- Set oven to 375° F.
Make Empanadas
- Roll out the dough on a floured surface into a thin sheet (1/8-inch thickness) and use 6-inch round biscuit/cookie cutter to cut 12 empanada discs. Dough scraps may be gathered and rerolled as necessary. Place discs on a rimmed baking sheet lined with silicone baking mat or parchment paper.
- Place 1/4 cup apple filling in center of each empanada disc. Note: Be careful not to add too much filling, as it will tear the dough.
- Dip your index finger into water and moisten outer rim of each disc, then fold each disc in half to enclose the filling. Gently press edges of dough with your fingers to seal the empanada closed, then use tines of a fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before baking.
- Brush tops of each apple empanada with egg wash and sprinkle with sanding sugar crystals. Bake the empanadas for 20 minutes, or until golden brown.
Notes
- =============================
- To Thicken Thin Caramel Sauce
- If homemade caramel seems too runny, allow it to cool and thicken. Alternatively, place 1 cup caramel in saucepan over medium heat and gently stir in 1 teaspoon cornstarch and 1/2 teaspoon water. Simmer contents over medium heat until sauce reaches desired consistency.
- 25 unwrapped Kraft caramels may be substituted for 1 cup Kraft caramel bits. Cut these into smaller pieces if using. If you'll be using a different brand of caramel candies, keep in mind that you'll want 5 ounces of caramels for this recipe. Alternatively, you could make and use homemade caramel or use Nestle Pumpkin Morsels.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
297mg
(12%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
559IU
(11%)
Vitamin C
6mg
(7%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 297mg | 12% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.