Taco Bell Caramel Apple Empanada
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Taco Bell Caramel Apple Empanada
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Taco Bell caramel apple empanada is a tasty dessert you can make at home with this easy copycat recipe.
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Ingredients
- 1 package Goya Empanadas Pastry Dough (10 Count)
- 1 ounce can apple pie filling
- 2 tablespoons water plus more for sealing the empanadas
- 3 tablespoons Caramel sauce
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
- vegetable shortening for frying
Instructions
- Thaw the Goya Empanadas.
- In a small saucepan, add apple pie filling, two tablespoons of water, and 3 tablespoons of caramel sauce. Heat over medium heat until the caramel sauce blends in. Then turn off the heat.
- Make the glaze by combining the powdered sugar, milk, and vanilla in a bowl. Mix until the glaze is runny.
- Preheat vegetable shortening to 350 degrees. Heat enough shortening to cover 3 inches deep in a heavy bottomed pot like a Dutch oven.
- Dip your fingers into water and run your finger around the edge of the empanada disk. Spoon about 1 ½ tablespoons of filling into each empanada shell. Then fold over the disk and press the edges of the empanada shell together. Then use a fork to crimp the two edges together.
- Complete this for all 10 disks.
- Fry two or three at a time, for about 2 minutes on each side, remove from the hot shortening, and place onto a wire rack.
- Brush a thin layer of glaze over the empanada while it is hot. Serve immediately.
Notes
- Temperature Control: Maintaining your oil at a steady 350°F is crucial. Too hot and the empanadas will burn before cooking through; too cool and they'll absorb excess oil and become greasy.
- Don't Overfill: It's tempting to pack in more filling, but overfilled empanadas may burst during frying. Stick to the 1½ teaspoon measurement for best results.
- Proper Sealing: Press firmly with the fork to ensure the edges are completely sealed. Any gaps will allow the filling to leak into the hot oil, causing splattering and potential burns.
- Glaze While Warm: For the perfect consistency, apply the glaze while the empanadas are still warm but not hot. If you glaze them when they're too hot, the glaze will run off; too cool, and it won't adhere properly.
Nutrition Information
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Calories
305kcal
(15%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
0.2mg
(0%)
Sodium
228mg
(10%)
Potassium
34mg
(1%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
22IU
(0%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 228mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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