Introduction

Oh, friends, do you ever get that craving for something warm, sweet, and bursting with that comforting flavor of fall? I’m talking about apples, cinnamon, and that gooey caramel hug. Well, I’ve got the perfect recipe for you that brings all those delicious feelings together in one bite: Caramel Apple Empanadas! These little pockets of pure joy are so incredibly easy to whip up, and they have a way of making any day feel special, whether it’s a quiet afternoon treat or a delightful surprise for your loved ones. Get ready for a little bit of kitchen magic!

Why You’ll Love This Recipe

Fast: Seriously, you can have these ready to bake in under 30 minutes!
Easy: We’re using simple ingredients and straightforward steps – perfect for beginners and seasoned bakers alike.
Giftable: Imagine presenting a box of these warm, homemade empanadas to a friend. They’re sure to be a hit!
Crowd-pleasing: Who can resist a warm, flaky pastry filled with sweet apples and luscious caramel? Everyone will be asking for seconds!

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry already.

1 Granny Smith apple, peeled and cut into 8 wedges: Granny Smith apples have that perfect tartness that balances beautifully with the sweetness of the caramel.
1 tablespoon lemon juice: This not only brightens up the apple flavor but also helps keep those pretty apple slices from browning.
1 tablespoon granulated sugar: Just a touch of sweetness for our apple filling.
½ teaspoon ground cinnamon: The quintessential fall spice!
⅛ teaspoon ground nutmeg: A little whisper of warmth and complexity.
Dash of allspice: For that extra cozy, homemade aroma.
½ cup caramel bits or 15 unwrapped soft caramels: The star of our gooey filling! Caramel bits are super convenient, or you can use your favorite soft caramels.
1 teaspoon milk: To help our caramel melt into pure, smooth deliciousness.
1 refrigerated pie crust: This is our secret weapon for speed and ease! No need to make dough from scratch.
1 egg, lightly beaten: Our egg wash will give these empanadas a gorgeous golden sheen.
Sanding sugar, for sprinkling: For that extra sparkle and delightful crunch.

How to Make It

Alright, let’s get our hands a little floured (or not, because this is that easy!) and make some magic happen.

Preheat your oven: Get your oven humming at 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper. This makes cleanup a breeze, and your empanadas won’t stick!
Prep the apples: In a medium bowl, toss those lovely apple wedges with the lemon juice, granulated sugar, cinnamon, nutmeg, and allspice. Make sure every piece is coated in that fragrant spice blend.
Melt the caramel: Grab a small microwave-safe bowl. Combine your caramel bits (or unwrapped caramels) and the milk. Microwave in 15-second bursts, stirring well after each interval, until it’s all smooth and wonderfully melted. Be careful not to overheat it!
Combine filling: Pour that luscious melted caramel over your spiced apples and give it a good stir. Now you’ve got your irresistible filling ready to go!
Cut the crust: Unroll your refrigerated pie crust. Here’s where you can get creative! Use a cookie cutter (about 3-4 inches in diameter) or the rim of a glass to cut out 8 rounds.
Fill ’em up: Spoon about 2 tablespoons of the apple and caramel filling onto one half of each pie crust round. Leave about a ½-inch border around the edge – this gives us room to seal them up tight.
Seal the deal: Lightly moisten the edges of the pie crust with a little water using your fingertip. Then, gently fold the other half of the pie crust over the filling to create a beautiful half-moon shape. Press the edges firmly to seal, and then use a fork to create those classic crimped edges. This not only looks pretty but ensures your yummy filling stays inside!
Arrange on sheet: Carefully place your filled empanadas onto the prepared baking sheet. Give them a little space so they can bake evenly.
Egg wash: Brush the tops of each empanada with the lightly beaten egg. This is what gives them that gorgeous, golden-brown glow.
Sprinkle generously: Now for the fun part! Sprinkle the tops with sanding sugar. It adds a lovely sparkle and a delightful crunch.
Bake to perfection: Pop them into your preheated oven and bake for 20-25 minutes, or until they’re beautifully golden brown and you can see the filling bubbling a little through the crust.
Cool slightly: Let them cool on the baking sheet for a few minutes before digging in. They’ll be hot, but oh-so-worth the wait!

Substitutions & Additions

Don’t be afraid to make these your own! Here are some ideas:

For the apples: If you don’t have Granny Smith, Fuji or Honeycrisp apples also work wonderfully. Just aim for a firm, slightly tart apple.
Caramel alternatives: If you can’t find caramel bits, you can melt down some good-quality caramel candies or even use a thick caramel sauce (just drain off any excess liquid).
Spice it up: Add a pinch of ground ginger or a tiny bit of cardamom to the apple mixture for an extra layer of flavor.
Nutty surprise: Chop up a few toasted pecans or walnuts and mix them in with the apple filling for a delightful crunch.
Citrus zest: A little bit of orange or lemon zest in the apple filling can add a lovely brightness.
Drizzle it: Once cooled slightly, a drizzle of extra melted caramel over the top is pure decadence!

Tips for Success

A few little tricks to make your empanadas absolutely perfect:

Don’t overfill: Too much filling can make it hard to seal the empanadas properly, and you might end up with some leaks. Stick to about 2 tablespoons per empanada.
Seal them well: Really press those edges together to prevent any filling from escaping during baking. The fork crimp is your friend here!
Watch the oven: Ovens can vary! Keep an eye on your empanadas towards the end of the baking time. You want them golden, not burnt.
Prep ahead: You can prepare the apple filling and melt the caramel mixture a day in advance and store them separately in the refrigerator. Just assemble and bake when you’re ready!
Cold is key for crust: If your pie crust feels too warm and sticky to work with, pop it back in the fridge for 10-15 minutes to firm up.

How to Store It

These empanadas are best enjoyed fresh and warm, but if you happen to have any leftovers (which is unlikely, but hey, it happens!), here’s how to keep them:

Once completely cooled, store them in an airtight container at room temperature for up to 2 days.
For longer storage, you can refrigerate them for up to 4 days.
To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also gently reheat them in a toaster oven.

FAQs

Here are a few questions you might have:

Q: Can I make the filling ahead of time?
A: Yes! You can prepare the apple filling and melt the caramel mixture a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to bake, bring the filling to room temperature slightly before assembling.

Q: What if I don’t have sanding sugar?
A: No worries! You can use regular granulated sugar for sprinkling, or even a light dusting of powdered sugar after they’ve cooled. Turbinado sugar also gives a nice crunch.

Q: Can I freeze baked empanadas?
A: Yes, you can! Let them cool completely, then wrap them tightly and freeze for up to 1-2 months. Reheat them in a 350°F oven until warmed through.

Q: Are these very sweet?
A: The sweetness comes from the caramel and the sugar in the filling. The Granny Smith apple adds a lovely tartness that balances it out. If you prefer them less sweet, you can reduce the sugar slightly in the apple mixture, but the caramel is key to the flavor!

Caramel Apple Empanadas

Cozy Caramel Apple Empanadas are a delicious and easy-to-make autumn treat, perfect for a quick snack or a delightful surprise. These flaky pastry pockets are filled with spiced apples and gooey caramel, offering a taste of fall magic.

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Prep Time 25

Cook Time 25

Servings 8 empanadas

Equipment

Baking Sheet
Parchment paper
Medium bowl
Small microwave-safe bowl
cookie cutter or glass rim approximately 3-4 inches in diameter
Fork
Pastry brush
Airtight container for storage
Toaster oven for reheating

Ingredients

Apple Filling

1 Granny Smith apple apple peeled and cut into 8 wedges
1 tablespoon lemon juice
1 tablespoon granulated sugar
0.5 teaspoon ground cinnamon
0.125 teaspoon ground nutmeg
1 dash allspice
0.5 cup caramel bits or soft caramels 15 unwrapped soft caramels
1 teaspoon milk

Empanada Assembly

1 refrigerated pie crust pie crust
1 egg lightly beaten, for egg wash
sanding sugar for sprinkling

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, toss apple wedges with lemon juice, granulated sugar, cinnamon, nutmeg, and allspice.
In a small microwave-safe bowl, combine caramel bits (or unwrapped caramels) and milk. Microwave in 15-second bursts, stirring after each, until smooth and melted.
Pour melted caramel over spiced apples and stir to combine.
Unroll pie crust and cut out 8 rounds using a 3-4 inch cookie cutter or glass rim.
Spoon about 2 tablespoons of apple filling onto one half of each crust round, leaving a ½-inch border.
Lightly moisten edges with water, fold crust over filling to create a half-moon, press edges to seal, and crimp with a fork.
Arrange filled empanadas on the prepared baking sheet.
Brush tops of empanadas with the beaten egg wash.
Sprinkle tops generously with sanding sugar.
Bake for 20-25 minutes, or until golden brown and bubbling.
Let cool on the baking sheet for a few minutes before serving.

Notes

These empanadas are best enjoyed fresh and warm. They can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.