Description
Buttery, flaky empanadas filled with tender spiced apples and gooey caramel, perfect warm with ice cream or on their own.
Ingredients
Scale
- 2 prepared pie crusts, chilled (enough for 8 empanadas)
- 2 medium Granny Smith apples, peeled, cored, and diced (about 2 cups)
- 1/2 cup caramel sauce
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar or sanding sugar for sprinkling
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a mixing bowl, toss diced apples with caramel sauce, granulated sugar, brown sugar, cinnamon, nutmeg, and flour until evenly coated.
- Prepare Your Cooking Vessel: Roll out chilled pie dough on a lightly floured surface and cut into 4 to 5 inch circles using a cutter or small bowl.
- Assemble the Dish: Place about 1 to 2 tablespoons of the apple-caramel filling in the center of each dough circle. Fold the dough over to form a half-moon, press edges with a fork to seal, and trim any excess dough.
- Cook to Perfection: Arrange empanadas on the prepared baking sheet. Brush each top with beaten egg and sprinkle with coarse sugar. Bake in the preheated oven for 20 to 25 minutes, until golden brown and crisp.
- Finishing Touches: Remove from oven and let empanadas cool for 5 to 10 minutes to allow the caramel to set slightly. Optionally drizzle with additional warm caramel before serving.
- Serve and Enjoy: Serve warm, optionally with vanilla ice cream or whipped cream. Store leftovers refrigerated and reheat in the oven for best texture.
Notes
- Chill the dough before filling to keep the crust flaky and prevent sogginess.
- Avoid overfilling to prevent caramel leaks during baking.
- Cut small slits or vents on top of each empanada to let steam escape while baking.
- Assemble empanadas ahead and freeze uncooked on a sheet, then transfer to a bag; bake from frozen adding a few extra minutes.
Nutrition
- Serving Size: 1 empanada (about 75 g)
- Calories: 270
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg